Polenta With Tomato And Wild Mushroom Sauce
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 heaping tablespoons dried porcini or other mushrooms
28 ounce can Italian plum tomatoes, drained
½ teaspoon dried thyme
½ teaspoon dried oregano
Freshly ground black pepper to taste
2 cups chicken stock, approximately
1 cup instant polenta
2 tablespoons coarsely grated Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
95 grams carbs; 14 milligrams cholesterol; 519 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 10 grams fiber; 480 milligrams sodium; 20 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover mushrooms with hot water and set aside.
- Step 2
Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.
- Step 3
Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes. Strain leftover liquid. Add some mushroom liquid if tomato mixture has become too dry.
- Step 4
Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).
- Step 5
When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.
- Step 6
Serve polenta topped with the tomato-mushroom sauce and grated cheese.
This is particularly good with any game bird, but chicken will do quite nicely.
Private Notes
Comments
This is basic, delicious recipe. Now I wonder how to jazz it up?