"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Sweet Corn Polenta with Mushroom Sauce Recipe

  Tried it? Rate this Recipe:
 

 

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.

Contributor:  
Contributor:  

Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
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

Polenta:
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

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 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:
Number Of Servings:
6
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

110W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!