Polenta With Mushroom Tomato Sauce Recipe
Polenta! A truly Italian word and when I heard about Polenta With Mushroom Tomato Sauce , the fragrance of herbs like rosemary and parsley and olive oil becomes fresh in my mind. My mother use to make delicious Polenta recipes with lots of cheese and pepper and Polenta With Mushroom Tomato Sauce is an exactly same recipe which we use to relish as kids. To cherish my childhood memories I would surely try out this recipe. You also try, who knows you also relive your old memories!
Ingredients
| 3 1/2 cups defatted chicken stock | ||
| 1 cup instant polenta | ||
| Olive oil | 1 Tablespoon | |
| Shallots | 2 , minced | |
| Rosemary | 2 Teaspoon, chopped | |
| Shiitake mushrooms | 4 Cup (16 tbs), thinly sliced | |
| Crushed tomatoes | 1 Cup (16 tbs), canned | |
| 1/4 cup white wine or no-salt-added tomato juice | ||
| Balsamic vinegar | 1 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 2 tablespoons chopped fresh Italian parsley | ||
| Black pepper salt | 1 To taste | |
Directions
In a medium saucepan, bring the stock to a boil; reduce the heat to low.
While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, heat the oil in a large no-stick frying pan over medium heat.
Add the shallots and rosemary; cook for 2 minutes, or until the shallots are golden.
Stir in the mushrooms, tomatoes, wine or tomato juice and vinegar; bring to a boil.
Cover, reduce the heat, and simmer for 5 minutes.
Uncover and cook for 15 to 20 minutes, or until the sauce thickens.
Toss in the Parmesan and parsley; add salt and pepper to taste.
To serve, spoon the polenta onto a large platter or 4 individual plates; top with the sauce.
While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, heat the oil in a large no-stick frying pan over medium heat.
Add the shallots and rosemary; cook for 2 minutes, or until the shallots are golden.
Stir in the mushrooms, tomatoes, wine or tomato juice and vinegar; bring to a boil.
Cover, reduce the heat, and simmer for 5 minutes.
Uncover and cook for 15 to 20 minutes, or until the sauce thickens.
Toss in the Parmesan and parsley; add salt and pepper to taste.
To serve, spoon the polenta onto a large platter or 4 individual plates; top with the sauce.
Chef
