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JadziaDax · 07-30-2003, 01:50 AM

Mushroom Marinara With Polenta*

Ingredients
1 medium onion, chopped
2 cloves garlic minced
1 tablespoon olive oil
2 large Portobello mushrooms, chopped
1/2 cup chopped fresh basil
1 teaspoon dried oregano
1/4 cup white wine
1 28-ounce can crushed tomatoes
Salt and pepper
1 cup of Polenta
4 cups of vegetable stock or water
Grated Parmesan (Optional)

Preparation
In a large non-stick skillet over medium heat, sauté onion and garlic in oil until soft, about 5 minutes. Add mushrooms, basil, oregano and wine, and cook for 10 minutes.

Add tomatoes and simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper.

While sauce simmers, prepare polenta. In a large pot, bring stock or water to a gentle boil. Slowly pour in polenta whisking constantly. Continue cooking, stirring frequently, for 10 to 15 minutes, or until very thick and creamy. Season to taste with salt and pepper.

Divide polenta between 4 serving plates and top with sauce. Sprinkle with Parmesan, if desired.

Makes 4 servings.

* Polenta, a staple of northern Italy, is a MUSH made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. For added flavor, polenta is sometimes mixed with cheese such as PARMESAN or GORGONZOLA. It can be served as a first course or side dish and makes hearty breakfast fare.

07-30-2003, 01:50 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - July 30 (mushroom marinara) Mushroom Marinara With Polenta* Ingredients 1 medium onion, chopped 2 cloves garlic minced 1 tablespoon olive oil 2 large Portobello mushrooms, chopped 1/2 cup chopped fresh basil 1 teaspoon dried oregano 1/4 cup white wine 1 28-ounce can crushed tomatoes Salt and pepper 1 cup of Polenta 4 cups of vegetable stock or water Grated Parmesan (Optional) Preparation In a large non-stick skillet over medium heat, sauté onion and garlic in oil until soft, about 5 minutes. Add mushrooms, basil, oregano and wine, and cook for 10 minutes. Add tomatoes and simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper. While sauce simmers, prepare polenta. In a large pot, bring stock or water to a gentle boil. Slowly pour in polenta whisking constantly. Continue cooking, stirring frequently, for 10 to 15 minutes, or until very thick and creamy. Season to taste with salt and pepper. Divide polenta between 4 serving plates and top with sauce. Sprinkle with Parmesan, if desired. Makes 4 servings. * Polenta, a staple of northern Italy, is a MUSH made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. For added flavor, polenta is sometimes mixed with cheese such as PARMESAN or GORGONZOLA. It can be served as a first course or side dish and makes hearty breakfast fare.