Polenta Gratin with Tomato-Porcini Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/4 ounce (about 2 tablespoons) dried porcini mushrooms |
1 or 2 packages (about 2 lb. total) cooked polenta, plain or seasoned |
1 can (28 oz.) crushed tomatoes with basil |
1/4 cup dry red wine such as zinfandel or pinot noir |
1 tablespoon minced fresh basil leaves or 1 teaspoon dried basil |
1/2 pound jack cheese, shredded |
1/4 cup shredded parmesan cheese |
Directions:
1. In a bowl, combine mushrooms and 1/2 cup boiling water and let stand until limp, about 5 minutes.
2. Meanwhile, cut the polenta crosswise into 1/2-inch-thick slices. Divide slices among 4 shallow 2-cup gratin dishes or ramekins. Bake in a 450° oven until hot, about 5 minutes.
3. As polenta bakes, rub mushrooms gently to release grit, then lift from water, squeeze dry, and finely chop. Reserve liquid.
4. Put mushrooms in a 10- to 12-inch frying pan. Pour in most of the soaking liquid, discarding the gritty remainder. Add tomatoes, wine, and basil. Bring to a boil over high heat and boil about 5 minutes, stirring often.
5. Remove polenta from oven and spoon sauce evenly over it. Sprinkle with jack and parmesan cheeses.
6. Broil 6 inches from heat until cheeses begin to brown, about 6 minutes.
|
|