Tonight's Dinner

[Guest guest]

This was tonights dinner. I served it with a salad. Simple, a little

elegant and absolutely delicious.

 

* Exported from MasterCook *

 

Polenta Gratin with Mushrooms & Tomato

 

Recipe By : Vegetarian Cooking for Everyone, p. 187

Serving Size : 6 Preparation Time :0:00

Categories : Corn Microwave

Mushrooms Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup yellow cornmeal

2 1/4 cups water

salt

2 1/2 tbsp olive oil -- + extra for dish

1 lg onion -- finely diced

2 small bay leaves

1/2 tsp dried thyme

1 tsp dried marjoram -- or basil

12 oz mushrooms (to 16 oz) -- sliced

3 cloves garlic -- chopped

salt and pepper

1/2 cup dry red or white wine

2 cups tomato puree or crushed tomatoes

1 cup provolone or Monterey Jack -- grated

1/4 cup Parmesan cheese -- freshly grated

 

Lightly oil or butter a 2 qt microwaveable casserole dish and have a

sheet pan nearby. Preheat the oven to 400°F.

 

Microwave method for making polenta:

 

Place cornmeal, water & salt in a 2 qt casserole that is microwaveable.

Whisk well to get out lumps. Place in microwave, uncovered, and cook for

3 minutes. Open and stir well. Place back in microwave and cook for

another 3-5 minutes, uncovered. If not fully cooked, put back in for

another 2 minutes. Stir well after each cooking period.

 

When done, place half of the cooked mixture onto the prepared sheet pan.

Spread with a spatula, roughly to the size of the casserole. Set aside.

 

Heat the oil in a large skillet over medium heat. Add the onion and

herbs and cook, stirring frequently, until the onion is browned around

the edges, about 10 minutes. Raise the heat to high and add the

mushrooms, garlic and 1/2 tsp salt. Saute until the mushrooms are

browned in places, about 5 minutes. Add the wine, simmer until it's

completely reduced, then add the tomato puree. Simmer for 5 minutes then

taste for salt and pepper.

 

Spread half of the mushrooms over the polenta in the casserole. Cover

with half of the cheeses, then cover with a second layer of polenta.

(For ease, cut it into smaller pieces, then place them over the tomato).

Cover with the remaining sauce and cheeses.

 

Bake until the casserole is bubbly and hot throughout, abuot 25 minutes.

 

 

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RisaG