"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Corn Polenta with Mushroom Sauce Recipe

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This recipe for Sweet Corn Polenta with Mushroom Sauce, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 25, 2005


2 t. olive oil
1 medium onion, chopped
1 large garlic clove, minced
1 t. dried basil
½ t. dried oregano
pinch crushed red pepper flakes
½ lb. mushrooms, thinly sliced
1 14 ½ oz. can ready to use chopped tomatoes
½ c. dry white wine
3 T. chopped fresh parsley

1 c. yellow corn meal
1 c. cold water
2 c. canned chicken broth
1 c. fresh or frozen corn kernels
8 T. grated parmesan cheese
3 t. olive oil

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 t. oil over polenta. Cut into 6 wedges. Place oil side down and on nonstick cookie sheet. Brush top of polenta with 2 t. 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.

Number Of Servings:
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Personal Notes:
Personal Notes:
This seems complicated but it is not. This is a great vegetarian entrée or a really wonderful side for a simply grilled meat or fish dish.




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