Recipe for Polenta with Mushrooms 
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Yield:
6
Ingredients:
Amount Ingredient
This dish is delicious made with a mixture of wild and regular button
mushrooms.
2 tbl dried porcini mushrooms (omit if using wild mushrooms)
1/4 cup olive oil
1 sm onion, finely chopped
1/2 lb mushrooms, wild or button, or a combination of both
2 x garlic cloves, finely chopped
3 tbl chopped fresh parsley
3 med tomatoes, peeled and diced
1 tbl tomato paste
3/4 cup warm water
1/4 tsp fresh thyme leaves, or 1 large pinch dried thyme
1 x bay leaf
1/2 cup polenta or yellow cornmeal
salt
ground black pepper
Instructions:
Instructions: 1. Soak the dried mushrooms, if using, in a small bowl of warm water for about 20 minutes. Remove the mushrooms with a slotted spoon. Filter the soaking water through a layer of paper towels placed in a sieve and reserve. Rinse the mushrooms well in several changes of cold water.

2. In a large frying pan, heat the oil and saute the onion over low heat until soft and golden.

3. Clean the fresh mushrooms by wiping them with a damp cloth. Cut into slices. When the onion is soft, add the mushrooms to the pan. Stir over medium to high heat until they release their liquid. Add the garlic, parsley and diced tomatoes. Cook for 4 - 5 minutes.

4. Soften the tomato paste in the warm water (use only 1/2 cup water if using dried mushrooms). Add the paste mixture to the pan with the herbs, Add the dried mushrooms and soaking liquid, if using, and season. Reduce the heat to low and cook for 15 - 20 minutes. Set aside.

5. Bring 6 1/4 cups water to a boil in a large, heavy saucepan. Add 1 tablespoon salt. Reduce the heat to a simmer and begin to add the polenta in a fine stream. Stir constantly with a whisk until the polenta has all been incorporated.

6. Switch to a long-handled wooden spoon and continue to stir the polenta over low to medium heat until it is a thick mass and pulls away from the sides of the pan. This may take 25 - 50 minutes, depending on the type of polenta used. For best results, never stop stirring the polenta until you remove it from the heat. When the polenta has almost finished cooking, gently reheat the mushroom sauce.

7. To serve, spoon the polenta onto a warmed serving platter. Make a well in the center. Spoon some of the mushroom sauce into the well, and garnish with parsley sprigs. Serve immediately, passing the remaining sauce in a separate bowl.

Cooks Tip: Just a few dried porcini mushrooms will help give button mushrooms a more complex and interesting flavor.

Serves 6

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