Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 4 cups water or stock
• 1 cups polenta (cornmeal)
• 2/3 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 pound mixed mushrooms, sliced (portobello, shitake, chestnut, button, porcini, ect)
• 1 cup red wine or beef stock
• 14 ounces canned tomatoes, drained and chopped
• 1 tablespoon tomato paste
• 2 tablespoon chopped fresh thyme or 1 tablespoon dried thyme

Directions:

Heat the olive oil in a skillet over medium heat. Add the onions, celery, and garlic and cook for 5 minutes until they begin to soften. Raise the heat to medium high and add all the mushrooms. Cook for another 10 minutes. Pour in the wine or stock and boil for 2 minutes, then add the tomatoes. Stir in the tomato paste and thyme, and season with salt and pepper. Lower the heat and simmer for 20 minutes.

Heat the water or stock in a large saucepan. Add a pinch of salt (or more if using water). As soon as it simmers, begin whisking and slowly add the polenta until the mixture is smooth. Turn the heat to low, cover the pan, and allow to cook for 20 to 25 minutes, stirring every few minutes to avoid sticking. Stir in half the Parmesan cheese and some pepper.

To serve, divide the polenta among 4 shallow dishes and top with the mushroom sauce. Sprinkle with the remaining Parmesan cheese.

Serves 4.

Nutrition:

Substitutions:

I would skip the celery next time. Even though there was very little of it, it stood out in the sauce more than I liked.

Recipe courtesy of Mediterranean, 500 Best-Ever Recipes