Ingredients: |
Ingredients: Sauce:
2 tsp. olive oil
1 medium onion, chopped
1 large garlic clove, minced
1 tsp. dried basil
½ tsp. dried oregano
pinch crushed red pepper flakes
½ lb. mushrooms, thinly sliced
14 ½ oz. can diced tomatoes
½ c. dry white wine
3 T. chopped fresh parsley
Polenta:
1 c. yellow corn meal
1 c. cold water
2 c. canned chicken broth
1 c. fresh or frozen corn kernels
½ c. grated parmesan cheese, divided
3 t. olive oil
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Directions: |
Directions:For Sauce:
1. Heat oil in heavy medium saucepan over medium heat. Add onion and cook until tender. Add 1 to 2 T. of water if onion sticks. Add garlic, basil, oregano, and red pepper and sauté 1 minute. Increase heat to medium high. Add mushrooms and sauté 2 minutes. Add ¼ c. wine and cook until dry, stirring occasionally, about 3 minutes.
2. Add remaining ¼ c. wine and tomatoes. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced to 2 ¼ c.
3. Add parsley. Can be prepared 1 day ahead. Cover and refrigerate.
For Polenta:
1. Whisk cornmeal and water in small bowl to blend. Bring broth to boil in heavy medium saucepan over high heat. Add entire cornmeal mixture at once and stir until mixture boils and thickens. Reduce heat, add corn and simmer until very thick, stirring often to prevent sticking, about 15 minutes.
2. Mix in 5 T. of cheese. Spoon polenta into an ungreased 9” cake pan and smooth top. Cool polenta completely. Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
3. Preheat broiler. Turnout polenta onto a work surface, tapping pan to release. Brush 1 tsp. oil over polenta. Cut into 6 wedges. Place oil side down on nonstick cookie sheet. Brush top of polenta with 2 tsp. oil. Broil until golden, about 3 minutes.
4. Meanwhile bring sauce to simmer. Divide polenta among plates and spoon sauce over. Sprinkle with remaining 3 T. of cheese and serve. Serves 6. |
This recipe for Sweet Corn Polenta with Mushroom Sauce is from