Recipe: Vegetarian Mushroom, Rosemary and Walnut Polenta

Makes 4 servings as a side dish or 2 servings as a light entree

1 tablespoon olive oil

1/2 cup minced onion

2 cups fresh mushrooms, cleaned and sliced

2 teaspoons minced fresh rosemary

1/4 cup dry sherry or white wine

2 cups vegetable stock

1/2 cup polenta

1/3 cup walnuts, toasted and coarsely chopped

Salt and pepper, to taste

1. In a sauté pan, heat oil and cook onions on medium heat until they are translucent. Add mushrooms and rosemary and sauté until mushrooms soften, about 3 to 4 minutes. Add sherry and cook for 2 minutes. Set mixture aside.

2. Bring vegetable stock to a boil. Slowly pour in polenta, stirring constantly to avoid clumping. Continue to simmer and stir until polenta becomes tender, about 10-12 minutes.

3. Add mushroom mixture and cook another two minutes. Fold in toasted walnuts and adjust seasoning.

Note: Wild chanterelle mushrooms are my favorite for this recipe, but brown or crimini mushrooms also work well.

Gregg Shiosaki, Seattle Culinary Academy

at Seattle Central Community College