TZUTC: -0500   
   MSGID: 57404.fido_cooking@1:124/5016 2d040bc4   
   PID: Synchronet 3.21a-Linux master/00975ca0c Aug 11 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Pesto Polenta With Sauteed Portobello Slices   
    Categories: Polenta   
         Yield: 4 Servings   
      
     3 1/2 c  Water   
         1 ts Salt; plus more for   
              - seasoning   
         1 c  Medium-ground yellow corn   
              - meal   
       1/4 c  Basil pesto   
         2 tb Olive oil   
              Black pepper; freshly ground   
         2 cl Garlic; chopped   
         4 lg Portobello mushroom caps;   
              - gills scraped out,   
              - sliced 1/4" thick   
      
     This is a great company dish because the polenta may be made a day or   
     so in advance and then cut and baked when needed.   
      
     Bring the water to a boil in a large saucepan over high heat. Reduce   
     the heat to medium, add the salt, and slowly whisk in the corn meal,   
     stirring constantly. Reduce the heat to low and continue to cook,   
     stirring frequently, until thick, about 30 minutes. Near the end of   
     the cooking time, thin the pesto with 1 tb hot water and stir it into   
     the polenta. Season to taste with salt and pepper.   
      
     Lightly oil a shallow 10" square baing dish. Spoon the polenta into   
     the dish and spread it evenly over the bottom. Set aside to cool to   
     room temperature for a few minutes, then cover and refrigerate until   
     chilled, about 30 minutes.   
      
     Heat 1 tb olive oil in a large skillet over medium heat. Add the   
     garlic and cook until fragrant, about 30 seconds. Add the mushroom   
     slices, season to taste with salt and pepper, and cook until the   
     mushrooms are tender, about 5 minutes. Keep warm over very low heat.   
      
     Preheat the oven to 375?F. Lightly oil a baking sheet. Cut the   
     polenta into 4 squares and place on the baking sheet. Brush the tops   
     with the remaining 1 tb olive oil and bake until hot and golden   
     brown, about 30 minutes.   
      
     To serve, transfer the polenta to individual plates, spoon some of the   
     mushrooms on top, and serve hot.   
      
     Recipe by Vegan Planet by Robin Robertson   
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426