Polenta with Mushroom Sauce
Serves 6-8

Ingredients :
9 cups of water
3 tsp salt
2 1/2 cups polenta flour (cornmeal flour may be substituted)
2 small tomatoes, seeds removed, and chopped.
oil to fry.

mushroom sauce:
2 tsps minced garlic
2 tsp minced shallots
1/2 cup sliced mushrooms
1 cup white wine, dry crisp wine
2 cups heavy cream
salt & pepper to taste
3 TBSP Parsley



Directions :
To make polenta, bring water and salt to a boil in a large saucepan. Gradually sprinkle the cornmeal over water stirring constantly to avoid lumps. Simmer on low heat about 15 minutes, stirring frequently. Add tomatoes and stir. Simmer another 15-30 minutes until mixture is very thick. Oil a shallow pan with at least an inch rim, and spoon mixture into pan and spread evenly with a wet spatula. Let cool to set and leave at room temperature at least 2 hours. Then cut into 2" squares. Right before serving, heat medium saucepan over medium-high heat. Add garlic, shallots, mushrooms and wine. Bring to a boil then reduce heat and reduce down to half the liquid. Add cream, salt and peper and parsley. Reduce down again to almost half the liquid. In a medium to large pan, add oil and heat on high. When oil is very hot, Fry polenta squares until golden brown all over. Serve with sauce poured over top. .

Copyright Chef Bob Older 1997