Ingredientes para Polenta With Wild Mushroom Sauce
- Yellow Cornmeal
- 1/2 teaspoon salt
- 4 cups water
- Olive Oil
- 2 cloves minced garlic
- Thyme
- 1 sprig fresh rosemary
- Shiitake Mushrooms
- Canned Tomato
- 1/2 cup dry white wine
- Balsamic Vinegar
- Pepper
- 1 tablespoon chopped fresh parsley
- Parmesan Cheese
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Cómo preparar Polenta With Wild Mushroom Sauce
- In a medium saucepan, whisk together 1 cup coarse ground polenta and 1/2 teaspoon salt.
- Gradually whisk in 4 cups of water, ensuring no lumps form.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low, and simmer for 15-20 minutes, stirring frequently to prevent sticking and ensure a creamy texture.
- Lightly grease an 8 1/2 x 4 1/2 inch loaf pan with cooking spray. Pour the cooked polenta into the prepared pan.
- Press a sheet of plastic wrap directly onto the surface of the polenta to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely firm.
- While the polenta chills, prepare the mushroom sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic, 2 sprigs fresh thyme, and 1 sprig fresh rosemary. Cook for 3 minutes, or until the garlic is fragrant and lightly golden.
- Add 8 ounces of sliced wild mushrooms (cremini, shiitake, oyster, or a mix), 1/2 cup dry white wine, 1/4 cup chicken broth, 1 tablespoon butter, 1 tablespoon chopped fresh parsley, and salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
- Remove the thyme and rosemary sprigs before serving.
- Meanwhile, heat a lightly oiled frying pan over medium heat. Cut the chilled polenta into slices and sauté until golden brown on both sides.
- Serve the golden-brown polenta slices topped generously with the wild mushroom sauce. Garnish with extra fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
14g
Fat
6g
Carbs
12g
