Polenta with Tomato-Shiitake Sauce

Polenta with Tomato-Shiitake Sauce
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon sugar
  • 1/3 cup sliced shallots
  • 2 teaspoons dried basil
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons olive oil
  • 3 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  • ¾ cup instant dry polenta
  • + 6 more ingredients
    • 1 cup water
    • 1 teaspoon dried oregano
    • 1 teaspoon bottled minced roasted garlic
    • 2 (14.5-ounce) cans diced tomatoes, drained
    • 2 cups vegetable broth
    • ½ cup grated Parmesan cheese

Heat oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; sauté 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm. Combine vegetable broth and water in a large sauce...

View full recipe at My Recipes

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