kwormann
03-24-2002, 03:03 PM
All I can say is YUM!I can say that we DIDNT get 6 servings out of the mushroom sauce. My cousin and I used about 1/2 of the sauce on 1/6 of the polenta, so if you like mushrooms, you could cut down on the amount of polenta! Here is the recipe:
* Exported from MasterCook *
Polenta with Wild Mushroom Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups yellow cornmeal
1/2 teaspoon salt
4 cups water
Vegetable cooking spray
1 tablespoon olive oil
2 garlic cloves -- minced
2 thyme sprigs
1 rosemary sprig
6 1/2 cups thinly sliced shiitake mushroom caps -- (1 pound mushrooms)
1 cup canned crushed tomatoes
1/3 cup dry white wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
3 tablespoons fresh grated Parmesan cheese -- (3/4 ounce)
Thyme sprigs -- (optional)
Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually
add water, stirring constantly with a wire whisk. Bring to a boil, and
reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the
polenta into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray,
spreading evenly. Press heavy-duty plastic wrap onto surface of polenta,
and chill 2 hours or until firm.
Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme
sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to
brown. Stir in mushrooms and next 5 ingredients (mushrooms through
pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes,
stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley;
cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.
Invert polenta onto a cutting board; cut crosswise into 12 slices. Place
slices on a baking sheet coated with cooking spray. Broil 5 minutes on
each side or until golden brown.
Arrange 2 polenta slices on each of 6 individual serving plates. Top each
with about 1/3 cup of mushroom sauce and 1-1/2 teaspoons of Parmesan
cheese.
Source:
"Cooking Light, May 1995, page 84"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 4g Fat (19.3%
calories from fat); 6g Protein; 33g Carbohydrate; 5g Dietary Fiber; 2mg
Cholesterol; 334mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 1/2 Fat.
Serving Ideas : Garnish with thyme sprigs, if desired.
NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be
served with other hearty sauces, too.
Nutr. Assoc. : 0 0 0 0 0 0 1492 4784 4197 227 0 0 0 0 0 3562 1492
Tonight I am going to make Tomato-Poletna and goat cheese Tart from the same issue:)
* Exported from MasterCook *
Polenta with Wild Mushroom Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups yellow cornmeal
1/2 teaspoon salt
4 cups water
Vegetable cooking spray
1 tablespoon olive oil
2 garlic cloves -- minced
2 thyme sprigs
1 rosemary sprig
6 1/2 cups thinly sliced shiitake mushroom caps -- (1 pound mushrooms)
1 cup canned crushed tomatoes
1/3 cup dry white wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
3 tablespoons fresh grated Parmesan cheese -- (3/4 ounce)
Thyme sprigs -- (optional)
Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually
add water, stirring constantly with a wire whisk. Bring to a boil, and
reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the
polenta into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray,
spreading evenly. Press heavy-duty plastic wrap onto surface of polenta,
and chill 2 hours or until firm.
Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme
sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to
brown. Stir in mushrooms and next 5 ingredients (mushrooms through
pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes,
stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley;
cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.
Invert polenta onto a cutting board; cut crosswise into 12 slices. Place
slices on a baking sheet coated with cooking spray. Broil 5 minutes on
each side or until golden brown.
Arrange 2 polenta slices on each of 6 individual serving plates. Top each
with about 1/3 cup of mushroom sauce and 1-1/2 teaspoons of Parmesan
cheese.
Source:
"Cooking Light, May 1995, page 84"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 4g Fat (19.3%
calories from fat); 6g Protein; 33g Carbohydrate; 5g Dietary Fiber; 2mg
Cholesterol; 334mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 1/2 Fat.
Serving Ideas : Garnish with thyme sprigs, if desired.
NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be
served with other hearty sauces, too.
Nutr. Assoc. : 0 0 0 0 0 0 1492 4784 4197 227 0 0 0 0 0 3562 1492
Tonight I am going to make Tomato-Poletna and goat cheese Tart from the same issue:)