Polenta with Wild Mushroom Sauce

Polenta with Wild Mushroom Sauce
Photo by Howard L. Puckett

Ingredients

  • 1/8 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons (3/4 ounce) fresh grated Parmesan cheese
  • 1 cup canned crushed tomatoes
  • 2 thyme sprigs
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine
  • + 10 more ingredients
    • Vegetable cooking spray
    • 6 ½ cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
    • 1 rosemary sprig
    • Thyme sprigs (optional)
    • 1/8 teaspoon pepper
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    • 3 tablespoons balsamic vinegar
    • 4 cups water
    • 1 1/3 cups yellow cornmeal

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 ev...

View full recipe at My Recipes

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