Polenta With Mushroom Tomato Sauce
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Instant polenta||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Shallots||2 , minced|
|Chopped fresh rosemary||2 Teaspoon|
|Thinly sliced mushrooms||4 Cup (64 tbs) (A Mix Of Shiitake, Portobello And Button)|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|White wine/No-salt-added tomato juice||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Chopped italian parsley||2 Tablespoon (Fresh Ones)|
|Black pepper||To Taste|
In a medium saucepan, bring the stock to a boil; reduce the heat to low.
While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, heat the oil in a large no-stick frying pan over medium heat.
Add the shallots and rosemary; cook for 2 minutes, or until the shallots are golden.
Stir in the mushrooms, tomatoes, wine or tomato juice and vinegar; bring to a boil.
Cover, reduce the heat, and simmer for 5 minutes.
Uncover and cook for 15 to 20 minutes, or until the sauce thickens.
Toss in the Parmesan and parsley; add salt and pepper to taste.
To serve, spoon the polenta onto a large platter or 4 individual plates; top with the sauce.