A version of this recipe was a real crowd pleaser at the Susan G. Komen event I co-hosted recently. Prepare polenta and then either bake or saute and top with the mushroom duxelle. Polenta 6 c Water 1 c Coarse corn meal 1/2 c Grated Parmigiano Reggiano 4 tb Unsalted butter, room temperature Freshly ground [...]
