Polenta With Mushroom Sauce
Polenta Mushroom Sauce, made from corn, forms the starchy base for many Italian dishes. Its subtle taste works well with the rich mushroom sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womenfitness.net.
Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Measuring cup
- Grater
- Serving bowl
- Kitchen timer
Ingredients
- Vegetable stock 1.2 litres/2 pints/5 cups
- Polenta 350g/12oz/3 cups
- Grated 50g/2oz/2/3 cup
- Parmesan cheese
- Salt
- ground black pepper
- Dried porcini mushrooms 15g/ ½ oz/1 cup
- Olive oil 15ml/1 tbsp
- Pure vegetable margarine 50g/2oz/ ¼ cup
- Onion 1, finely chopped
- Carrot 1, finely chopped
- Celery stick 1, finely chopped
- Garlic cloves 2, crushed
- Mixed chestnut and large flat mushrooms 450g/1lb/6 cups , roughly chopped
- Vegetable stock 120ml/4fl oz/ ½ cup
- Chopped tomatoes 400g/14oz can
- Tomato puree 15ml/1 tbsp
- Chopped fresh thyme leaves 15ml/1 tbsp
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