Polenta with mushroom sauce^

4 servings

Ingredients

Quantity Ingredient
Eating Well Sep/Oct 93
1 ounce Dried porcinin or other
Dried wild mushrooms
1 cup Hot water
2 teaspoons Olive oil
2 cloves Garlic, peeled
1 Onion, halved and thinly
Sliced
4 cups Boiling water
1 teaspoon Salt, or to taste
1½ teaspoon Chopped fresh oregano
3 tablespoons Chopped fresh parsley
6 ounces Sliced fresh mushrooms
pinch Nutmeg
1 can (14oz) plum tomatoes,
Drained, reserve juice
Salt and pepper to taste
1½ cup Cornmeal
¼ cup Grated Parmesan

Directions

MUSHROOM SAUCE

POLENTA

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 doesn't 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

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