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polenta. bring stock to a boil, stirring constantly whisk in polenta, reduce heat. to medium, continue stirring for ten minutes, then stir in butter, herbs,. mushrooms & parmesan, except reserved amounts, continue cooking. for five more minutes, cool slightly, then whisk in eggs, salt & pepper to taste. spoon into a greased 8" sqaure glass baking dish, place on middle rack in a pre-heated 375* oven for 25 minutes, remove from oven, mix together. reserved parmesan and herbs, keeping back a small amount of mixture for garnish when serving, sprinkle on top of polenta mixture, return dish to oven,. placing under broiler for 3 or 4 minutes till golden brown. remove from oven, let sit 5 minutes then cut into 8 servings,place on serving dishes, top with sauce, then garnish and serve. sauce. while polenta is baking, heat 1c reserved broth to a slow boil, mix corn. starch in 1/4c cold water, then add to broth, add reserved mushrooms,. garlic, &chopped herbs to sauce, salt & pepper to taste, simmer 5 minutes,. pour over dished polenta, sprinkle with reserved parmesan& herbs and serve.
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
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Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Window box herb planter — basil, thyme, rosemary at arm's reach