POLENTA WITH WILD MUSHROOMS AND MARINARA SAUCE
Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill's products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don't have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It's a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine. Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring. This should take 5 to 8 minutes.
- Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes. Whisk in salt after 20 minutes. When polenta is done, whisk in pepper, butter and Parmesan.
- While polenta is cooking, pan-cook mushrooms. Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok. Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
- Reduce heat under mushrooms to medium. Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes. Add garlic, thyme, and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Add parsley, taste and adjust seasoning. Remove from heat.
- As soon as polenta is soft, spoon into wide bowls or onto plates. Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 649 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ehtisham Rai
[email protected]This polenta dish was delicious! The polenta was cooked perfectly, and the wild mushrooms and marinara sauce were flavorful. I will definitely be making this again.
PITA
[email protected]This polenta dish was a hit with my family! The polenta was creamy and flavorful, and the wild mushrooms and marinara sauce were delicious. I will definitely be making this again.
Fred Tanner
[email protected]This polenta dish was easy to make and turned out great! The polenta was creamy and the wild mushrooms and marinara sauce were delicious. I will definitely be making this again.
Jalloh Abu bakarr
[email protected]This polenta dish was delicious! The polenta was cooked perfectly, and the wild mushrooms and marinara sauce were flavorful. I will definitely be making this again.
Dj Azindoo
[email protected]This dish was a hit with my family! The polenta was creamy and flavorful, and the wild mushrooms and marinara sauce were delicious. I will definitely be making this again.
Ahad Khsn
[email protected]This polenta dish was easy to make and turned out great! The polenta was creamy and the wild mushrooms and marinara sauce were delicious. I will definitely be making this again.
Joseph Machar
[email protected]This dish was delicious! The polenta was creamy and flavorful, and the wild mushrooms and marinara sauce were perfect. I will definitely be making this again.
JamJam
[email protected]This polenta dish was amazing! The polenta was cooked perfectly, and the wild mushrooms and marinara sauce were so flavorful. I will definitely be making this dish again.
Kika garcia
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The polenta is always creamy and smooth, and the wild mushrooms and marinara sauce are always flavorful. I highly recommend this recipe to anyone looking for a quick and easy we
abubakar saleem
[email protected]This dish was easy to make and turned out great! The polenta was creamy and flavorful, and the wild mushrooms and marinara sauce were delicious. I served it with some grilled chicken and it was a hit with my family.
Jim Blumire
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The wild mushrooms and marinara sauce were so flavorful, and they really complemented the polenta. I also liked the addition of Parmesan cheese, which gave the dish a nice richness. O
Adzani Christian
[email protected]The polenta came out perfect! It was creamy and cheesy, with just the right amount of bite. The wild mushrooms and marinara sauce were also delicious, and they paired perfectly with the polenta. I will definitely be making this dish again.
Malik Shakir
[email protected]This polenta dish was a delightful surprise! The combination of wild mushrooms and marinara sauce was rich and flavorful, while the polenta itself was creamy and smooth. I especially appreciated the addition of Parmesan cheese, which added a nice nut