YIELD: 1 serving 5 cups vegetable stock salt and pepper, to taste 1 cup polenta ¼ cup grated Parmigiano     Reggiano 2 Tbsps. extra virgin olive oil 8 oz. button mushrooms—stems     removed, quartered 8 oz. baby bella mushrooms—     stems removed, quartered 2 cloves garlic, minced 2 Tbsps. roughly chopped flat     leaf Italian parsley 1. In a heavy bottom sauce pan bring stock to a boil. Add ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.