Polenta With Wild Mushroom Sauce

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Polenta With Wild Mushroom Sauce

 

1 1/3 cups yellow cornmeal

1/2 teaspoon salt

4 cups water

vegetable cooking spray

1 tablespoon olive oil

2 garlic cloves, minced

2 thyme sprigs

1 rosemary sprig

6 1/2 cups thinly sliced shiitake mushroom caps

1 cup canned crushed tomatoes

1/3 cup dry white wine

3 tablespoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped fresh parsley

3 tablespoons fresh grated parmesan cheese

thyme sprigs, optional

 

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.

Garnish with thyme sprigs, if desired. yields 6 servings.