Recipe: Polenta with Mushroom Sauce

POLENTA WITH MUSHROOM SAUCE

FOR THE MUSHROOM SAUCE:
1 oz dried porcini or other dried wild mushrooms
1 cup hot water
2 tsp olive oil
2 cloves garlic, peeled
1 onion, halved and thinly sliced
1 1/2 tsp chopped fresh oregano
3 tbsp chopped fresh parsley, divided use
6 oz fresh mushrooms, sliced
pinch nutmeg
1 (14 oz) can plum tomatoes, drained, reserve juice
salt and pepper (to taste)
FOR THE POLENTA:
4 cups boiling water
1 tsp salt, or to taste
1 1/2 cups cornmeal
TO SERVE:
1/4 cup grated parmesan

TO MAKE THE MUSHROOM SAUCE:
Soak dried mushrooms in hot water for 15-20 minutes. Drain; strain liquid through a coffee filter, set aside and reserve liquid. Rinse and chop mushrooms.

Cook garlic on oil until soft. Discard garlic.

Add onions, oregano, and 1 tablespoon parsley to the oil in pan, cook until onion is soft.

Add dried and fresh mushrooms and nutmeg, cook until mushrooms begin to soften.

Stir in reserved mushroom liquid, tomatoes and about half their juice. Heat to a boil, breaking up tomatoes with a spoon. Reduce heat and simmer, uncovered, 8-10 minutes until the juices are reduced slightly. Season with salt and pepper.

TO MAKE THE POLENTA:
Add 1 tsp salt to the boiling water. Reduce heat so water is boiling gently. Add cornmeal in a slow thin stream, stirring constantly so it doesn't get lumpy. Cook 15-20 minutes, until thickened and smooth. Pour polenta into 8-inch square baking pan or large oiled plate. Let stand 5-10 minutes until firm.

TO SERVE:
Cut polenta into 8 rectangles or wedges and put 2 on each plate. Reheat sauce of necessary and add the remaining parsley. Taste for seasonings and pour over polenta. Top with Parmesan.

Servings: 4
Source: Eating Well, September/October 1993