3 cups gfcf vegetable stock
¾ cup polenta
6 oz. fresh mushrooms (about ¾ of a small package)
Salt, fresh ground pepper and fresh ground nutmeg to taste
2 tablespoons fresh chopped parsley
Olive oil, for sautéing
In a medium saucepan, bring the vegetable stock to a boil. Slowly add polenta in a thin stream, stirring constantly to prevent lumps. Cover and cook over low heat until tender, stirring occasionally. (20 minutes for long cooking polenta, 5 minutes for short cooking; follow package directions). Meanwhile, wash and cut the tops of the stems off the mushrooms, and slice thinly. Chop the onion very fine. Heat 1 ½ tablespoons olive oil in a saucepan, and sauté the onions over medium-high heat about 5 minutes, until soft. Add the mushrooms and cook about 2 minutes more, until tender, adding more olive oil if needed. Sprinkle liberally with salt, fresh ground pepper and nutmeg. Stir in the parsley. When polenta is ready, pour in the mushroom mixture and stir. Pour the polenta into an oiled 9x9 inch square pan and let cool several hours. The polenta will firm up in this time.
Shortly before serving, coat the bottom of a large frying pan with olive oil, and heat. Cut the polenta into squares and place in the frying pan. Saute over medium to high heat, until light golden brown and crusty. Flip with a spatula, and cook the other side until golden. Remove to a serving dish; serve warm. This side dish goes well with roast chicken or barbecued fish. (Approximately 5-6 servings).