Polenta with Tomato-Shiitake Sauce

Polenta with Tomato-Shiitake Sauce
Photo by Randy Mayor

Ingredients

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

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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