Polenta with Wild Mushroom Sauce
| Yield: | 6 Servings |
| Categories: | Grains |
| 1 1/3 | c | Yellow cornmeal |
| 1/2 | ts | Salt |
| 4 | c | Water |
| Vegetable cooking spray | ||
| 1 | tb | Olive oil |
| 2 | Garlic cloves, minced | |
| 2 | Thyme sprigs | |
| 1 | Rosemary sprig | |
| 6 1/2 | c | Thinly sliced shiitake mushroom caps (1 pound mushrooms) |
| 1 | c | Canned crushed tomatoes |
| 1/3 | c | Dry white wine |
| 3 | tb | Balsamic vinegar |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Chopped fresh parsley |
| 3 | tb | Fresh grated Parmesan cheese, (3/4 ounce) |
| Thyme sprigs, (optional) |
Advertisement