Tonights Dinner

[Guest guest]

This was tonights dinner served with a salad. It was really good and I

needed a warm, comforting meal on a night like tonight.

 

* Exported from MasterCook *

 

Polenta with Porcini Mushroom Sauce (adapted)

 

Recipe By : Vinci in Chicago, IL

Serving Size : 3 Preparation Time :0:00

Categories : Corn Mushrooms

Restaurant Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Polenta:

2 1/2 cups water

1 tbsp olive oil

3/4 cup yellow cornmeal

1 tsp salt

3/4 cup Parmesan cheese -- freshly grated

1 tbsp butter

Porcini Mushroom Sauce:

3/4 oz dried porcini mushrooms -- * see note

1 cup warm water

1 tbsp olive oil

1/2 cup onion -- chopped

2 cloves garlic -- minced

1/4 cup Marsala wine -- ** see note

1/4 cup dry white wine

1/2 tsp fresh rosemary -- minced

1 cup vegetable stock or canned low-salt broth

1/2 tbsp butter -- room temp

1/2 tbsp all-purpose flour

 

For sauce:

 

Combine porcini mushrooms and warm water in small bowl. Let stand until

mushrooms soften, about 30 minutes. Remov mushrooms from liquid,

squeezing excess liquid from mushrooms bck into bowl, reserve liquid.

Place mushrooms in another small bowl.

 

Heat oil in heavy large saucepan over medium-high heat. Add onion and

garlic; saute until onions brown, about 15 minutes. Add Marsala and

white wine. Increase heat; boil until most liquid evaporates, about 7

minutes. Add rosemary, mushrooms and stock. Pour in reserved mushroom

liquid, leaving any sediment behind. Boil until liquid mixture is

reduced to 2 cups, about 15 minutes.

 

Mix butter and flour in small bowl to blend; whisk into mushroom

mixture. Simmer until sauce thickens, about 2 minutes. Season with salt

and pepper.

 

While sauce is cooking, put cornmeal, water, salt and olive oil in

microwaveable container (a 2 qt corningware is fine). Cook on HIGH for 3

minutes, uncovered. Open microwave and mix cornmeal mixture to get all

lumps out. Then cook on HIGH for another 3 minutes, uncovered. When

done, add butter and cheese. Mix well.

 

To plate: Ladle polenta into shallow bowls. Top with mushroom sauce.

Serve with additional cheese, if desired.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : From R.S.V.P section of Bon Appetit Magazine, January 2000, p.

30.

 

Risa's notes:

 

* I did not have porcini in the house (unfortunately) so I used dried

shiitake.

** I used rice wine instead of Madeira only because I had none.

 

If you don't want to use the butter and flour mixture to thicken the

sauce, mix a tsp of cornstarch with 1 tbsp of water and pour that in at

the last moment. Mix well. Make sure the sauce is simmering so you can

cook the cornstarch. The only way it will thicken.

 

You can also omit the cheese and butter from the polenta mixture. It

just won't taste as creamy.

 

RisaG