Polenta With Wild Mushroom Sauce

Recipe Ingredients

1 1/3 cups	83g / 2.9oz	Yellow cornmeal
1/2 teaspoon	2.5ml	Salt
4 cups	948ml	Water
		Vegetable cooking spray
1 tablespoon	15ml	Olive oil
2		Garlic cloves - minced
2		Thyme sprigs
1		Rosemary sprig
6 1/2 cups	1540ml	Thinly sliced shiitake mushroom caps
		(1 pound mushrooms)
1 cup	62g / 2.2oz	Canned crushed tomatoes
1/3 cup	78ml	Dry white wine
3 tablespoons	45ml	Balsamic vinegar
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 tablespoons	30ml	Chopped fresh parsley
3 tablespoons	45ml	Fresh grated parmesan cheese - (3/4 ounce)
		Thyme sprigs - (optional)

Recipe Instructions

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. Yield: 6 servings.

Source:
Cooking Light, May 1995, page 84

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