Side Pannel
Polenta with Wild Mushroom Sauce
Polenta with Wild Mushroom Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
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.
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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