Polenta with Tomatoes and Mushrooms
Enjoy a versatile and flavorful Polenta with Tomatoes and Mushrooms—perfectly creamy and packed with savory ingredients.
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Cooking tools:
- Fine-mesh sieve
- Grater
- Saucepan
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Spoon
- Stove
- Plate
- Serving bowl
Ingredients
- 1.3 c. cornmeal
- 1 qt. Girod/Hilty tomatoes, drained and liquid reserved into measuring cup
- 2 medium onions (I had red on hand)
- 3-4 cloves garlic
- 2 bags shiitake mushrooms (~1lb.), destemmed and sliced
- 1/2-1c. grated hard cheese, to taste
- dried red jalapeno flakes
- 2T. olive oil
- 2T. Capers (or use sea salt to taste)
- 8 large black olives, sliced
- splash of white wine, sherry or marsala
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