Polenta with wild mushroom sauce

6 Servings

Ingredients

Quantity Ingredient
1⅓ cup Yellow cornmeal
½ teaspoon Salt
4 cups Water
Vegetable cooking spray
1 tablespoon Olive oil
2 Garlic cloves, minced
2 Thyme sprigs
1 Rosemary sprig
6½ cup Thinly sliced shiitake mushroom caps (1 pound mushrooms)
1 cup Canned crushed tomatoes
⅓ cup Dry white wine
3 tablespoons Balsamic vinegar
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Chopped fresh parsley
3 tablespoons Fresh grated Parmesan cheese, (3/4 ounce)
Thyme sprigs, (optional)

Directions

Place the cornmeal and ½ 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 8-½ x 4-½-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.

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.

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.

Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about ⅓ cup of mushroom sauce and 1-½ teaspoons of Parmesan cheese. Yield: 6 servings.

Per serving: 188 Calories; 4g Fat (20% calories from fat); 6g Protein; 31g Carbohydrate; 2mg Cholesterol; 345mg Sodium Serving Ideas : Garnish with thyme sprigs, if desired.

NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.

Recipe by: Cooking Light, May 1995, page 84 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

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