Polenta with Tomato-Shiitake Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To make easy work of slicing shiitake mushrooms, slice three of four stacked caps at a time. Ingredients:
2 teaspoons olive oil |
1/3 cup sliced shallots |
3 cups thinly sliced shiitake mushroom caps (about 1/2 pound) |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 teaspoon bottled minced roasted garlic |
1/4 teaspoon crushed red pepper |
1/4 teaspoon sugar |
2 (14.5-ounce) cans diced tomatoes, drained |
2 cups vegetable broth |
1 cup water |
3/4 cup instant dry polenta |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; sauté 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.
2. Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Stir in the cheese. Serve the tomato mixture over polenta.
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