POLENTA WITH PORTOBELLO MUSHROOMS

[Guest guest]

POLENTA WITH PORTOBELLO MUSHROOMS

Time:25 min

2 tablespoons extra-virgin olive oil

3 medium garlic cloves, minced

1 teaspoon minced fresh rosemary leaves

8 medium portobello mushrooms

(about 2 pounds), stems discarded

and caps wiped clean and cut into

1/2-inch-wide pieces

Salt and ground black pepper

1 1/2 cups canned crushed tomatoes

2 cups instant polenta

 

1. Heat oil in large skillet. Add garlic and rosemary and cook over medium heat

until fragrant, about 1 minute. Add mushrooms and cook, stirring often, until

nicely browned, about 5 minutes. Season with salt and pepper to taste.

2. Add tomatoes to pan and bring to boil. Reduce heat to low and simmer until

sauce thickens, about 8 minutes. Adjust seasonings.

3. While preparing sauce, bring 8 cups water to boil in heavy medium saucepan

set over high heat. When water comes to boil, add 1 teaspoon salt and lower heat

to medium-low. Whisk in instant polenta in slow, steady stream. This should take

almost 1 minute. Reduce heat to low and cook, Stirring constantly with wooden

spoon, until polenta thickens and starts to pull away from sides of pan, about 5

minutes.

4. Divide polenta among individual bowls.. Ladle some mushroom sauce over each

portion and serve immediately

 Hugz

karen