I've made this dish many times and it's always wonderful. I like to use cremni or regular button mushrooms and add a good splash of red wine to the sauce. The type of onion used probably doesn't matter, and rosemary is a nice addition also. Served tonight with collard greens and a salad of romaine and artichokes. Coarse grated parmesan on top is great.
Polenta with Tomato-Shiitake Sauce
EllenDeller Posted: 11/03/09