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.
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Copyright Chef Bob Older 1997