Polenta and Mushroom Sauce

Polenta and Mushroom Sauce

Ingredients

1 cup dry polenta
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 cup dried porcini mushrooms
1 tablespoon olive oil
1 onion finely chopped
10 ounces white mushrooms thinly sliced
3 tablespoons flour
1/2 cup chicken broth
1 can (14.5) can diced tomatoes with basil, garlic and oregano

Heat oven to 350 degrees. Place polenta in an 8 by 8 by 2 inch baking dish and stir in 3 1/2 cups water and 1/4 teaspoon each salt and pepper. Bake at 350 for 40 minutes or until most of water has been absorbed. Stir in cheese.

Place porcini in a small bowl: cover with 1 cup very hot water. Soak 15 minutes, then remove with a slotted spoon and chop. Set aside. Reserve soaking water.

Heat oil in large nonstick skillet over medium heat. Cook onion 3 minutes. Add white mushrooms. Sprinkle with remaining 1/4 teaspoon salt and pepper. Cook seven minutes. Stir in flour and cook two minutes, stirring constantly. whisk chicken broth, chopped porcini, mushroom liquid and diced tomatoes in skillet. Simmer over medium heat for 15 minutes. spoon mushroom sauce over polenta.

Publish your recipes and earn income.

Tulan’s Articles:

http://gomestic.com/cooking/sisters-chicken-chili/

http://notecook.com/desserts/spuds-and-what-to-do-with-them/

http://gomestic.com/cooking/sisters-bread-and-butter-pickles/

http://gomestic.com/sandwiches/sisters-favorite-hamburgers/ce,

http://notecook.com/desserts/cakes/my-special-dessert-watergate-cake/