Polenta with Mushroom Sauce
9 cups of water
3 tsp salt
2 1/2 cups polenta flour (cornmeal flour may be substituted)
2 small tomatoes, seeds removed, and chopped.
oil to fry.
2 tsps minced garlic
2 tsp minced shallots
1/2 cup sliced mushrooms
1 cup white wine, dry crisp wine
2 cups heavy cream
salt & pepper to taste
3 TBSP Parsley
To make polenta, bring water and salt to a boil in a large saucepan. Gradually sprinkle the cornmeal over water stirring constantly to
avoid lumps. Simmer on low heat about 15 minutes, stirring frequently. Add tomatoes and stir. Simmer another 15-30 minutes until mixture is
very thick. Oil a shallow pan with at least an inch rim, and spoon mixture into pan and spread evenly with a wet spatula. Let cool to set and leave
at room temperature at least 2 hours. Then cut into 2" squares.
Right before serving, heat medium saucepan over medium-high heat. Add garlic, shallots, mushrooms and wine. Bring to a boil then reduce
heat and reduce down to half the liquid. Add cream, salt and peper and parsley. Reduce down again to almost half the liquid.
In a medium to large pan, add oil and heat on high. When oil is very hot, Fry polenta squares until golden brown all over. Serve with sauce
poured over top.
Copyright Chef Bob Older 1997