Polenta Gratin with Tomato-Porcini Sauce

Recipe from

Nutritional Information

Calories 453
Caloriesfromfat 38 %
Protein 22 g
Fat 19 g
Satfat 11 g
Carbohydrate 40 g
Fiber 6.1 g
Sodium 1159 mg
Cholesterol 64 mg

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

Preparation

1. In a bowl, combine mushrooms and 1/2 cup boiling water and let stand until limp, about 5 minutes.

2. Meanwhile, cut the polenta crosswise into 1/2-inch-thick slices. Divide slices among 4 shallow 2-cup gratin dishes or ramekins. Bake in a 450° oven until hot, about 5 minutes.

3. As polenta bakes, rub mushrooms gently to release grit, then lift from water, squeeze dry, and finely chop. Reserve liquid.

4. Put mushrooms in a 10- to 12-inch frying pan. Pour in most of the soaking liquid, discarding the gritty remainder. Add tomatoes, wine, and basil. Bring to a boil over high heat and boil about 5 minutes, stirring often.

5. Remove polenta from oven and spoon sauce evenly over it. Sprinkle with jack and parmesan cheeses.

6. Broil 6 inches from heat until cheeses begin to brown, about 6 minutes.

Note:

May 1997
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