Spicy Cornmeal and Mushrooms Recipe

Directions

To Return Butter: Combine the olive oil, water, onions, garlic, white wine, chili pepper, hot pepper varieties, chicken bouillon, onion, and lemon juice. Place peppers and bouillon in water. Bring to a boil and cook, stirring, for 2 minutes or until peppers are slightly browned. Season with salt and pepper to taste. Cover and chill in refrigerator overnight.

To Serve: Place cooked peppers in the bottom of 10-inch) baking dish. Place green onions, lemon slices and basil on top. Top with mushroom mixture, onions, and basil. Sprinkle with cornmeal and sprinkle with mushrooms. Drizzle lime juice over greens. Nutrition Information:

1 cup olive oil

3 cloves garlic, peeled and pressed

crushed red pepper flakes

2 cups coarse crushed cornmeal

1 cup finely chopped onion

2 cups heavy whipping cream

3 cups crushed ice

1 1/2 cups chopped pecans

1 cup chopped toasted sesame seeds

Heat 2 tablespoons of olive oil in the bottom of a medium skillet, brush with 1/4 teaspoon garlic and press in remaining garlic powders. Saute the onions, red pepper flakes and cornmeal over medium low heat, stirring occasionally. Be careful not to over brown the vegetables. Season the mixture with as much lemon juice as you please; transfer this over the vegetables. Return the mixture to the pan with the grape and pecans. Sprinkle the crushed cornmeal on top of the grape and pecans. Place the cracked cornmeal onto the top of the sauce and add additional lemon juice if necessary.

Bring sauce into a simmer over high heat by some cupfuls of boiling water, stirring constantly. Gradually reduce the heat by a tablespoon to low; maintain heat and add cream, 8 cups crushed ice, pecans, sesame seeds and 3 tablespoons lemon juice. Mixture will thicken or thicken as it cooks. Pour sauce over all and let it cook about 10 minutes. Heat the remaining pecans and spread over all the vegetables in 5-inch square pan. Serve hot, or keep warm.