Anyone tried the polenta w/ mushrooms sauce from CL COMPLETE?

[Mousie29]

Anyone tried the polenta with wild mushroom sauce from the CL COMPLETE? It uses fresh mushrooms with crushed tomatoes.

I have seen some great similar posts from a search (Emilycat), but was wondering if anyone's tried this. Thanks!

[Mousie29]

Just bumping. I'm making this soon tonite.....

hope to try Moosewood's stellar mushroom sauce (thanks emilycat) and also the polenta/wild mushroom recipe from Emilycat (the occasional vegetarian)

[comabri]

Yes, I tried this. It was great. It was my first try at polenta, too and it was really easy. I made this spontaneously - as I was reading the recipe I realized I had every ingredient and so i just started to make it! It was worth it.

Yummy. I think I'll make this tonight too.

[Mousie29]

Comabri,
How did you have all those fresh wild mushrooms on hand? Maybe that's the one thing you bought?

This does look so good, but the one Emilycat posted seems more gourmet, so we'll see.

I appreciate your input, I'm excited to make it tonite along with the spinach/strawberry and goat cheese bruscetta.

[Mousie29]

This was delicious.

I had a little trouble with the polenta coming out firm enough, but broiling helps.

This is basically a mushroom/marinara sauce on top of polenta, but tasty.

[laughsandlaughs]

Could someone post the recipe?

[SusanL]

I tried searching this recipe and found the lint but can't access it...wonder why?

[comabri]

Here's the recipe...

Also to answer the question above about the mushrooms - I didn't have any problem finding the shiitake mushrooms in the store. But Kroger often carries a wide variety of harder-to-find ingredients. I've also made this with portabellos and it was just as good...

Polenta With Wild Mushroom Sauce

INGREDIENTS FOR 6 SERVINGS:
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 (about 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 (3/4 ounce) fresh grated Parmesan cheese
Thyme sprigs (optional)

INSTRUCTIONS:
Don't limit yourself to this Wild Mushroom Sauce: Polenta can be
served with other hearty sauces, too.

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. Garnish with thyme sprigs, if desired. Yield: 6
servings.

NUTRITIONAL INFORMATION:
CALORIES 178 (21% from fat); PROTEIN 6g; FAT 4.2g (sat 1g, mono 2.1g,
poly 0.6g); CARB 30g; FIBER 2.9g; CHOL 2mg; IRON 2.7mg; SODIUM 359mg;
CALC 69mg

Recipe Copyright © Cooking Light Magazine