Polenta With Tomato And Wild Mushroom Sauce

By Marian Burros

Updated Oct. 11, 2023

Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4(10)
Notes
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Ingredients

Yield:2 servings
  • 2heaping tablespoons dried porcini or other mushrooms
  • 28ounce can Italian plum tomatoes, drained
  • ½teaspoon dried thyme
  • ½teaspoon dried oregano
  • Freshly ground black pepper to taste
  • 2cups chicken stock, approximately
  • 1cup instant polenta
  • 2tablespoons coarsely grated Parmigiano Reggiano
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

519 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 20 grams protein; 480 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cover mushrooms with hot water and set aside.

  2. Step 2

    Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.

  3. Step 3

    Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes. Strain leftover liquid. Add some mushroom liquid if tomato mixture has become too dry.

  4. Step 4

    Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).

  5. Step 5

    When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.

  6. Step 6

    Serve polenta topped with the tomato-mushroom sauce and grated cheese.

Tip
  • This is particularly good with any game bird, but chicken will do quite nicely.

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Cyral

This is basic, delicious recipe. Now I wonder how to jazz it up?

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