YIELD: 24 appetizer, 8-10 entrée For the Polenta: 8 cups water 2 tsps. salt 2 tsps. black pepper 1 tsp. dried rosemary 1 tsp. dried thyme 2 cups polenta ¼ cup roasted red peppers, well dried and diced ¼ cup Parmesan cheese, grated 2 Tbsps. butter 1 tsp. red pepper flakes For the Mushrooms: 1 Tbsp. butter 4 cups (8-10 oz.) sliced fresh mushrooms (e.g. mixture of Portobello, cremini, shiitake) 1 tsp. garlic, minced 1 cup heavy cream ½ cup parsley, minced salt and pepper, to ...
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