• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Polenta with Wild Mushroom Sauce

  • Recipe Submitted by on

Category: Grains

 Ingredients List

  • 1 1/3 c Yellow cornmeal
  • 1/2 ts Salt
  • 4 c Water
  • Vegetable cooking spray
  • 1 tb Olive oil
  • 2 Garlic cloves, minced
  • 2 Thyme sprigs
  • 1 Rosemary sprig
  • 6 1/2 c Thinly sliced shiitake
  • -mushroom caps (1 pound
  • -mushrooms)
  • 1 c Canned crushed tomatoes
  • 1/3 c Dry white wine
  • 3 tb Balsamic vinegar
  • 1/8 ts Salt
  • 1/8 ts Pepper
  • 2 tb Chopped fresh parsley
  • 3 tb Fresh grated Parmesan
  • -cheese, (3/4 ounce)
  • Thyme sprigs, (optional)


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.

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 1/3 cup of mushroom sauce and 1-1/2 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.

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