Polenta With Wild Mushroom Sauce Recipe

Name: Polenta With Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 cups yellow cornmeal, 1/2 teaspoon salt, 4 cups water, Vegetable cooking spray, and more.

Yes, Polenta With Wild Mushroom Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta With Wild Mushroom Sauce

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