Tomato Mushroom Polenta2012-07-20
- Servings : 10
- Prep Time : 4m
- Cook Time : 50m
- Ready In : 60m
We’ve always been suckers for good Italian home cooking and polenta was always the triple complete rainbow. Often we would find ourselves purchasing store-bought versions because making the perfect polenta seemed unattainable, and it was usually hard, slimy and never had that homemade taste. We learned this easy recipe from Jeremy’s Mom, who although not Italian, fancies herself a connoisseur of the cuisine. Once we realized how simple, although a bit time-intensive, it was to make our own, we never went back to the perils of pre-bought polenta. It turns out it is also cheaper, as you could make 6 or more batches of polenta out of a $3 bag of cornmeal and only 1 or 2 out of the pre-made tube.
The sauce for the polenta is a favorite standby of ours; we often use it on pasta, ravioli, and now polenta. You can use the one we provided or your favorite red-based sauce. It also tastes delicious with an oil-based mushroom sauce. This works as a side dish for a nice bean patty, cooked tofu, or, if you add garbanzo beans or fried tempeh to the sauce, as an entree.
- 1.5 Cups Cornmeal
- 1 Cups Cold Water
- 3 Cups Boiling Water
- 1 Tbsp Salt
- 1 Can Stewed or Diced Tomatoes
- 4 White Mushrooms
- 1/2 Yellow Onion
- 6 Leaves of Fresh Basil
- 1 Garlic Clove
- 1.5 Tbsp Oregano
- Black Pepper and Salt to taste
- 2 Tbsp Olive or Cooking Oil
Place 3 cups of water in a medium saucepan and bring to a boil. While the water is heating up, place all the cornmeal and 1 cup of cold water in a mixing bowl. Mix together until you get the consistency of paste.
Once the water is brought to a boil, add in a tbsp of salt and pour in the polenta paste. Bring the mixture to a boil for about a minute, stirring the entire time with a wooden spoon and turn down to low heat.
Simmer on low heat for 30 minutes, stirring most of the time. If lumps appear, stir them out or mush against the edge of the pot. You will know the polenta is done when the spoon can stand up in the middle on it's own and it starts to separate from the side of the pot.
While the polenta is simmering pre-heat the oven and cut up the garlic, onion, and mushrooms. In a pan, heat the olive oil and add in the onions and garlic.
Let them cook until brown and add in the mushrooms and stewed tomatoes.
Add in the oregano, salt, and pepper and stir. Turn down to low/medium heat and mix in the fresh basil. Let this sauce simmer until you're ready to serve the whole dish.
Once the polenta is done on the stovetop, pour the mixture into the casserole dish and bake for 20 minutes.
Let cool for a few minutes. Scoop out the polenta on a plate or bowl and pour sauce over it. Serve with a garnish of black pepper and fresh basil.
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