Polenta with mushroom sauce^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Eating Well Sep/Oct 93 | ||
| 1 | ounce | Dried porcinin or other |
| Dried wild mushrooms | ||
| 1 | cup | Hot water |
| 2 | teaspoons | Olive oil |
| 2 | cloves | Garlic, peeled |
| 1 | Onion, halved and thinly | |
| Sliced | ||
| 4 | cups | Boiling water |
| 1 | teaspoon | Salt, or to taste |
| 1½ | teaspoon | Chopped fresh oregano |
| 3 | tablespoons | Chopped fresh parsley |
| 6 | ounces | Sliced fresh mushrooms |
| pinch | Nutmeg | |
| 1 | can | (14oz) plum tomatoes, |
| Drained, reserve juice | ||
| Salt and pepper to taste | ||
| 1½ | cup | Cornmeal |
| ¼ | cup | Grated Parmesan |
Directions
MUSHROOM SAUCE
POLENTA
Mushroom Sauce:
Soak dried mushrooms in hot water for 15-20 minutes. Drain; strain liquid through a coffee filter, set aside and reserve.
Rinse and chop mushrooms.
Cook garlic on oil until soft. Discard garlic. Add onions, oregano and 1 tablespoon parsley, cook until onion is soft. Add all mushrooms and nutmeg, cook until mushrooms begin to soften. Stir in reserved liquid, tomatoes and about half their juice. Heat to a boil, breaking up tomatoes with a spoon. Reduce heat and simmer, uncoered, 8-10 minutes until the juices are reduced slightly. Season.
Polenta:
Add salt to boiling water. Reduce heat so water is boiling gently. Add cornmeal in a slow thin stream, stirring constantly so it doesn't get lumpy.
Cook 15-20 minutes, until thickened and smooth. Pour polenta into 8" square baking pan or large oiled plate. Let stand 5-10 minutes until firm.
To serve:
Cut polenta into 8 rectangles or wedges and put 2 on each plate.
Reheat sauce
of necessary and add the remaining parsley. Taste for seasonings and pour over
polenta. Top with Parmesan.
Per serving:
285 cal., 9g pro., 6g fat, 51g carb., 986mg sod., 5mg chol.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95