Polenta Encrusted Crab
|Olive oil||2 Tablespoon|
|Wild mushrooms||6 Ounce, cleaned, trimmed, and sliced (Boletus, Chanterelle, Oyster, And/Or Shiitake Mushrooms)|
|Garlic||2 Clove (10 gm), minced|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Minced flat leaf parsley||1⁄4 Cup (4 tbs)|
|Chopped oil packed sun dried tomatoes||3 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
FOR THE TAPENADE, heat the olive oil in a medium-sized skillet, add the mushrooms and garlic, and saute for 2 minutes over medium-high heat.
Add the chicken stock, reduce the heat, and simmer until the mushrooms are very tender and most of the liquid has been absorbed, 15 to 20 minutes.
Transfer the mixture to a bowl, add the parsley, sun-dried tomatoes, capers, and lemon juice, and toss to mix well.
The tapenade can be made a day in advance.
REMOVE ANY BITS of shell or cartilage from the crabmeat.
COMBINE THE MILK, water, and cornmeal in a medium-sized, heavy saucepan and bring to a boil, whisking constantly.
Reduce the heat to medium and continue cooking for 20 minutes, whisking often.
Remove the pan from the heat and stir in the Parmesan and Swiss cheeses, adding salt and pepper to taste.
LIGHTLY GREASE a 12-cup muffin tin.
Half-fill each of the cups with the warm polenta mixture.
Divide the crabmeat evenly among the muffin cups, pressing it gently into the polenta.
Top the crab with the remaining polenta and use your fingers, moistened with water, to smooth the tops.
Refrigerate until thoroughly chilled, at least 30 minutes.
The polenta can be prepared to this point up to a day in advance.
PREHEAT THE OVEN to 350°F.
UNMOLD THE POLENTAS upside-down onto a lightly greased baking sheet and bake until very hot and lighdy browned, 25 to 30 minutes.
Set one polenta on each plate, top each with some of the mushroom tapenade, and serve.