Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1Â 1/3 c. Yellow cornmeal
- 1/2 tsp Salt
- 4 c. Water
- Â Â Vegetable cooking spray
- 1 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, chopped
- 2 x Thyme sprigs
- 1 x Rosemary sprig
- 6Â 1/2 c. Thinly sliced shiitake mushroom caps (1 lb. mushrooms)
- 1 c. Canned crushed tomatoes
- 1/3 c. Dry white wine
- 3 Tbsp. Balsamic vinegar
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 2 Tbsp. Minced fresh parsley
- 3 Tbsp. Fresh grated Parmesan cheese, (3/4 oz)
- Â Â Thyme sprigs, (optional)
Direcciones
- Place the cornmeal and 1/2 tsp. salt in a large saucepan. Gradually add in water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 min, stirring frequently. Spoon the polenta into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray, spreading proportionately. Press heavy-duty plastic wrap onto surface of polenta, and refrigerate2 hrs or possibly till hard.
- Heat oil in a large nonstick skillet over medium heat. Add in garlic, thyme sprigs, and rosemary sprig; cook 3 min or possibly just till garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 min, stirring occasionally. Throw away the thyme and rosemary sprigs. Add in parsley; cook, uncovered, 5 min. Remove from heat; set aside, and keep hot.
- Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 min on each side or possibly till golden.
- Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 c. of mushroom sauce and 1-1/2 tsp. of Parmesan cheese.
- Yield: 6 servings.
- Serving Ideas : Garnish with thyme sprigs, if you like.
- NOTES : Do not limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 238 | |
| Calories from Fat 36 | 15% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 355mg | 15% |
| Potassium 507mg | 14% |
| Total Carbs 39.86g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.2g | 2% |
| Protein 7.6g | 12% |
