| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Sami |
Grains |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Yellow cornmeal |
| 1/2 |
ts |
Salt |
| 4 |
c |
Water |
|
|
Vegetable cooking spray |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 2 |
|
Thyme sprigs |
| 1 |
|
Rosemary sprig |
| 6 1/2 |
c |
Thinly sliced shiitake mushroom caps (1 pound mushrooms) |
| 1 |
c |
Canned crushed tomatoes |
| 1/3 |
c |
Dry white wine |
| 3 |
tb |
Balsamic vinegar |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Chopped fresh parsley |
| 3 |
tb |
Fresh grated Parmesan cheese, (3/4 ounce) |
|
|
Thyme sprigs, (optional) |
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.
Per serving: 188 Calories; 4g Fat (20% calories from fat); 6g Protein; 31g
Carbohydrate; 2mg Cholesterol; 345mg Sodium
Serving Ideas : Garnish with thyme sprigs, if desired.
NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be
served with other hearty sauces, too.
Recipe by: Cooking Light, May 1995, page 84
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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