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.
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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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