Yield: 6 Servings
|2 tablespoons||Extra virgin olive oil|
|1 tablespoon||Chopped garlic|
|16 ounces||Crushed tomatoes; with juice|
|1 tablespoon||Chopped fresh basil|
|Salt and pepper; to taste|
|1 tablespoon||Dry red wine|
|2 tablespoons||Unsalted butter|
|2 teaspoons||Minced garlic|
|2 tablespoons||Olive oil|
|2 cups||Portobello mushrooms; stemmed and sliced|
|½ cup||Chopped pitted olives; kalamata|
|2 tablespoons||Chopped fresh basil|
|½ teaspoon||Chopped fresh thyme|
|½ cup||Soft fresh goat cheese; crumbled|
|1 cup||Mozzarella cheese; grated|
|1 cup||Parmesan cheese; freshly grated|
To make the sauce: Heat the oil in heavy saucepan over medium heat. Add the chopped garlic and stir until golden, about 3 minutes. Using a slotted spoon, remove and discard the garlic. Add the tomatoes and basil to the saucepan. Season lightly with salt and pepper. Bring to simmer, reduce heat to low and simmer for 10 minutes, stirring occasionally. Add the wine and simmer for 5 minutes.
Puree the sauce in a processor or blender. Adjust seasoning with salt, pepper and sugar. To make the polenta: Butter a 9- inch glass baking pan.
Melt the butter in a heavy saucepan over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the water and salt and bring to a boil. Slowly add the polenta in a continuous stream, whisking constantly.
Reduce heat to low, and cook, stirring, until the polenta is very thick, about 20 minutes. Pour into the prepared baking pan, building up the sides slightly.
Position the broiler rack at least 8 inches from the heat source; preheat the broiler.
Or preheat oven to 400 degrees. To make the filling: Heat the oil in a large heavy skillet over medium heat. Add the mushrooms and saute until tender, about 5 minutes. Spoon over the polenta. Sprinkle with the olives, basil, thyme, goat cheese, the Marinara Sauce, mozzarella and Parmesan.
Broil until the cheese is fully melted and golden brown, watching carefully to avoid burning.
Or bake until the cheese melts, about 20 minutes.
Let stand for 5 minutes before cutting into squares and serving.
Serves 4 to 6. PER SERVING: 370 calories, 14 g protein, 25 g carbohydrate, 24 g fat (10 g saturated), 40 mg cholesterol, 867 mg sodium, 3 g fiber.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL: Notes: This deliciously homey dish comes from chef Kerry Heffernan of Autumn Moon Cafe in Oakland. She recommends serving it with a simple salad.
Recipe by: Kerry Heffernan, Autumn Moon Cafe, Oakland (1998) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998