Polenta with Wild Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too. Ingredients:
1 1/3 cups yellow cornmeal |
1/2 teaspoon salt |
4 cups water |
vegetable cooking spray |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 thyme sprigs |
1 rosemary sprig |
6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms) |
1 cup canned crushed tomatoes |
1/3 cup dry white wine |
3 tablespoons balsamic vinegar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons chopped fresh parsley |
3 tablespoons (3/4 ounce) fresh grated parmesan cheese |
thyme sprigs (optional) |
Directions:
1. Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm.
2. Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.
3. Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown.
4. Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1 1/2 teaspoons of Parmesan cheese. Garnish with thyme sprigs, if desired.
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