Polenta With Mushroom Sauce^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Eating Well Sep/Oct 93,
MUSHROOM SAUCE
1 ounce: Dried porcinin or other,
1 1/2 tsp: Chopped fresh oregano,
Dried wild mushrooms,
3 tbsp: Chopped fresh parsley,
1 cup: Hot water,
6 ounce: Sliced fresh mushrooms,
2 tsp: Olive oil,
pn Nutmeg,
2 centiliter: Garlic, peeled
1 can: , (14oz) plum tomatoes,
1: Onion, halved and thinly
Drained, reserve juice
Sliced,
Salt and pepper to taste,
POLENTA
4 cup: Boiling water,
1 1/2 cup: Cornmeal,
1 tsp: Salt, or to taste
1/4 cup: Grated Parmesan,
Directions:
Mushroom Sauce:
Soak dried mushrooms in hot water for 15-20 minutes. Drain; strain
liquid through a coffee filter, set aside and reserve.
Rinse and chop mushrooms.
Cook garlic on oil until soft. Discard garlic. Add onions, oregano
and 1 tablespoon parsley, cook until onion is soft. Add all mushrooms
and nutmeg, cook until mushrooms begin to soften. Stir in reserved
liquid, tomatoes and about half their juice. Heat to a boil, breaking
up tomatoes with a spoon. Reduce heat and simmer, uncoered, 8-10
minutes until the juices are reduced slightly. Season.
Polenta:
Add salt to boiling water. Reduce heat so water is boiling gently. Add
cornmeal in a slow thin stream, stirring constantly so it doesnt get
lumpy.
Cook 15-20 minutes, until thickened and smooth. Pour polenta into 8"
square baking pan or large oiled plate. Let stand 5-10 minutes until
firm.
To serve:
Cut polenta into 8 rectangles or wedges and put 2 on each plate.
Reheat sauce
of necessary and add the remaining parsley. Taste for seasonings and
pour over
polenta. Top with Parmesan.
Per serving:
285 cal., 9g pro., 6g fat, 51g carb., 986mg sod., 5mg chol.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp
Soak dried mushrooms in hot water for 15-20 minutes. Drain; strain
liquid through a coffee filter, set aside and reserve.
Rinse and chop mushrooms.
Cook garlic on oil until soft. Discard garlic. Add onions, oregano
and 1 tablespoon parsley, cook until onion is soft. Add all mushrooms
and nutmeg, cook until mushrooms begin to soften. Stir in reserved
liquid, tomatoes and about half their juice. Heat to a boil, breaking
up tomatoes with a spoon. Reduce heat and simmer, uncoered, 8-10
minutes until the juices are reduced slightly. Season.
Polenta:
Add salt to boiling water. Reduce heat so water is boiling gently. Add
cornmeal in a slow thin stream, stirring constantly so it doesnt get
lumpy.
Cook 15-20 minutes, until thickened and smooth. Pour polenta into 8"
square baking pan or large oiled plate. Let stand 5-10 minutes until
firm.
To serve:
Cut polenta into 8 rectangles or wedges and put 2 on each plate.
Reheat sauce
of necessary and add the remaining parsley. Taste for seasonings and
pour over
polenta. Top with Parmesan.
Per serving:
285 cal., 9g pro., 6g fat, 51g carb., 986mg sod., 5mg chol.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp