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Polenta With Mushroom Tomato Sauce

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Polenta! A truly Italian word and when I heard about Polenta With Mushroom Tomato Sauce , the fragrance of herbs like rosemary and parsley and olive oil becomes fresh in my mind. My mother use to make delicious Polenta recipes with lots of cheese and pepper and Polenta With Mushroom Tomato Sauce is an exactly same recipe which we use to relish as kids. To cherish my childhood memories I would surely try out this recipe. You also try, who knows you also relive your old memories!
Ingredients
  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)
  Salt To Taste
  Black pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stir Fried

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