Polenta With Tomato And Wild Mushroom Sauce

1. 1

   Cover mushrooms with hot water and set aside.

2. 2

   Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper.

3. 3

   Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.

4. 4

   Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes.

5. 5

   Strain leftover liquid.

6. 6

   Add some mushroom liquid if tomato mixture has become too dry.

7. 7

   Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).

8. 8

   When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.

9. 9

   Serve polenta topped with the tomato-mushroom sauce and grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.