Polenta with wild mushroom sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Yellow cornmeal |
| ½ | teaspoon | Salt |
| 4 | cups | Water |
| Vegetable cooking spray | ||
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves, minced | |
| 2 | Thyme sprigs | |
| 1 | Rosemary sprig | |
| 6½ | cup | Thinly sliced shiitake mushroom caps (1 pound mushrooms) |
| 1 | cup | Canned crushed tomatoes |
| ⅓ | cup | Dry white wine |
| 3 | tablespoons | Balsamic vinegar |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Chopped fresh parsley |
| 3 | tablespoons | Fresh grated Parmesan cheese, (3/4 ounce) |
| Thyme sprigs, (optional) | ||
Directions
Place the cornmeal and ½ 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 8-½ x 4-½-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.
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.
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.
Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about ⅓ cup of mushroom sauce and 1-½ teaspoons of Parmesan cheese. Yield: 6 servings.
Per serving: 188 Calories; 4g Fat (20% calories from fat); 6g Protein; 31g Carbohydrate; 2mg Cholesterol; 345mg Sodium Serving Ideas : Garnish with thyme sprigs, if desired.
NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.
Recipe by: Cooking Light, May 1995, page 84 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.