Polenta Gratin with Tomato-Porcini Sauce Recipe – Sunset Magazine
Polenta Gratin with Tomato-Porcini Sauce – Creamy polenta topped with flavorful tomato-porcini sauce and melted cheese. Perfect for special dinners.
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Cooking tools:
- Skillet
- Stove
- Spoon
Ingredients
- 1/4 ounce (about 2 tablespoons) dried porcini mushrooms
- 1 or 2 packages (about 2 lb. total) cooked polenta, plain or seasoned
- 1 can (28 oz.) crushed tomatoes with basil
- 1/4 cup dry red wine such as Zinfandel or Pinot Noir
- 1 tablespoon minced fresh basil leaves or 1 teaspoon dried basil
- 1/2 pound jack cheese, shredded
- 1/4 cup shredded parmesan cheese
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