Baked Polenta With Wild Mushroom and Tomato Sauce

Name: Baked Polenta With Wild Mushroom and Tomato Sauce
Total time: 40 min
Yield: 8 or more servings
Cuisine: italian
Ingredients: Polenta made from two cups of cornmeal (see recipe); 1 3/4 pounds red ripe tomatoes, peeled, seeded and chopped, about 3 cups, or use 3 cups canned imported tomatoes; 1/4 cup olive oil; 1 tablespoon finely minced garlic; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon dried hot pepper flakes; 1/2 pound thinly sliced wild mushrooms such as shiitake, porcini, Black Forest or cepes; 3 tablespoons melted butter; 1 cup freshly grated Parmesan cheese

By Craig Claiborne

Total Time: 40 minutes
Rating: 4(8)
Comments: Read comments

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:8 or more servings

Polenta made from two cups of cornmeal (see recipe)
1¾pounds red ripe tomatoes, peeled, seeded and chopped, about 3 cups, or use 3 cups canned imported tomatoes
¼cup olive oil
1tablespoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
½teaspoon dried hot pepper flakes
½pound thinly sliced wild mushrooms such as shiitake, porcini, Black Forest or cepes
3tablespoons melted butter
1cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Prepare polenta and chill.
Step 2
Preheat oven to 375 degrees.
Step 3
Put tomatoes in saucepan and bring to boil. Let cook until reduced to about 2 cups.
Step 4
Heat half of oil in small skillet and add garlic. Cook briefly and add tomatoes, salt and pepper. Add hot pepper flakes.
Step 5
Thinly slice mushrooms. Heat remaining oil in skillet and add mushrooms, salt and pepper. Cook briefly, stirring, until mushrooms give up liquid. Cook until liquid evaporates. Add mushrooms to tomato sauce and simmer 3 minutes.
Step 6
Cut polenta into ½-inch slices. Arrange about ⅓ of slices on bottom of baking dish. Sprinkle with ½ mushroom and tomato sauce. Sprinkle with ⅓ of butter and ⅓ of cheese. Add second layer of polenta. Add another layer of tomato and mushroom sauce, another ⅓ of butter and another ⅓ of cheese.
Step 7
Add final layer of polenta and sprinkle with remaining butter and cheese.
Step 8
Place in oven and bake 20 minutes. Preheat broiler to high. Run dish under broiler until golden brown on top.