Recipe - Polenta Stuffed Mushrooms

One half cup Milk; plus
3 tablespoon Milk
One fourth teaspoon Kosher salt
1 One half teaspoon Fresh thyme
One fourth cup Quickcooking polenta
1 ounce PecorinoRomano cheese;
grated on small
Holes of a box grater to
yield One half cup
1 tablespoon Unsalted butter
1 Recipe Golden Mushroom Caps;
(see recipe)

Heat the oven to broil with the rack in the upper position. Meanwhile,
place One half cup of the milk, One half cup of water, the salt, and One half teaspoon of
the thyme in a medium saucepan. Bring to a boil. Slowly pour in the
polenta, whisking constantly. Cook, stirring, about 2 minutes, until the
polenta thickens. Stir in all but 2 tablespoons of the cheese, the
remaining milk, and the butter.

Using a small spoon, quickly spoon the polenta into the mushroom caps.
Garnish each cap with the remaining cheese. Place the caps on a baking
sheet. Broil until the cheese is golden, about 1 minute. Garnish with the
remaining thyme. Serve hot.

Makes 2 dozen.

Comments: PecorinoRomano is an aged Italian sheep'smilk cheese with a
sharp, intense flavor. It is worth searching out this cheese, but if you
can't locate it, you can use Parmesan cheese.

Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Nancy Berry nlberry@prodigy.net" Copyright:
"1999 Clarkson N. Potter $35 ISBN: 0609603108"

Per serving: 19 Calories (kcal); 1g Total Fat; (34% calories from fat);
trace Protein; 3g Carbohydrate; 2mg Cholesterol; 23mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: Martha Stewart

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