2 teaspoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried oregano
pinch of dried crushed red pepper
½ lb mushrooms, thinly sliced
½ cup dry white wine
1 x 16oz can whole peeled tomatoes, chopped
3 tablespoons chopped fresh parsley
Ingredients - Polenta:
1 cup Sostanza Polenta
1 cup cold water
2 cups canned chicken broth
1 cup fresh or frozen corn kernels
8 tablespoons grated Parmesan cheese
3 teaspoons olive oil
Method For Sauce:
Heat oil in heavy base saucepan over medium heat. Add onion and cook about 3 minutes or until tender, adding 1 to 2 tablespoons water if onion sticks. Add garlic, basil, oregano and red pepper and sauté for 1 minute. Increase heat to medium-high. Add mushrooms and sauté 2 minutes. Add ¼ cup wine and cook until reduced, about 3 minutes, stirring occasionally. Add remaining ¼ cup wine and tomatoes. Season with salt and pepper. Bring to boil. Reduce heat and simmer until mixture is reduced (about 30 minutes) to 2¼ cups, stirring occasionally. Add parsley.
Can be made 1 day ahead. Cover tightly and refrigerate.
Method For Polenta:
Whisk Sostanza Polenta and water in a small bowl. Pour chicken broth into heave base saucepan and bring to the boil over a high heat. Add entire Polenta mixture at once and stir until mixture boils and thickens. Reduce heat, add corn and simmer until very thick, stirring often to prevent sticking. Cook for about 15 minutes. Mix in 5 tablespoons Parmesan cheese. Spoon Polenta into an ungreased 9-inch diameter cake tray and smooth top. Allow Polenta to cool completely.
Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
To make Sweet Corn Sostanza Polenta with Mushroom Sauce:
Preheat griller. Turn out Polenta onto work surface, tapping on cake tray if necessary to release. Brush 1 teaspoon oil over Polenta. Cut into 6 wedges. Place oil side down on nonstick baking tray. Brush top of Polenta with 2 teaspoons oil. Grill until golden, about 3 minutes.
Meanwhile, bring sauce to simmer. Divide Polenta among plates. Spoon sauce over. Sprinkle with remaining 3 tablespoons Parmesan cheese and serve.
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