Cookstr.com

Creamy Polenta with Mushroom Sauce

Updated February 23, 2016

Cookbook

One Taste

Published by Provecho Press

This image courtesy of ericswanson.com

The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board. The polenta is cooked to a creamy consistency, poured on a board at the center of the table, and then topped with tomato sauce and finished with freshly grated Parmigiano cheese. Everyone digs in and eats until no more is left. Traditionally polenta is cooked in an unlined copper pot called a paiolo, found in every family home. When you want to prepare this dish quickly, use fine cornmeal; it takes 5 to 10 minutes to cook. It goes well with the Olive Oil and Mint Orange Salad, baked eggplant drizzled with olive oil and oregano, and Chianti.

Mind Refresher: Stand straight, breathe normally, and reflect on patience while stirring the polenta.

Serves6

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Moodblue

Taste and Texturecheesy, creamy, garlicky, herby, savory, tangy, umami

Ingredients

  • 8 cups (2 L) water
  • 1 tablespoon sea salt
  • 2 cups (325 g) medium-coarse polenta
  • 4 tablespoons olive oil
  • 1 medium onion, peeled, halved, and sliced (about 1½ cup)
  • 3 (14-ounce or 400-g) cans diced tomatoes (42 ounces or 1,200 g)
  • 2 cloves garlic, peeled and halved
  • ½ ounce (15 g) dried mushrooms, soaked in hot water and finely chopped (about ¼ cup)
  • ½ bunch chopped fresh basil leaves (about ½ cup)
  • Sea salt and freshly ground black pepper
  • Freshly grated Parmigiano or Romano cheese

Instructions

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Reviews

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The sauce was good. There is just so much of it once you're done. This is a little light for a main course. I would really think about it since there is almost no texture or bite to polenta and sauce. Definitely serve it with a hearty salad. My fiance thought it's best as a side dish.

I am from Abruzzo and make polenta very often in the winter. My recipe polenta with ragu'.- http://casa-giardino.blogspot.com/2011/02/polenta-di-mais-o-granturco.html

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