Search This Blog

Monday, January 10, 2011

Jennifer's Week Fifty-One Recipe: Polenta with Tomato Mushroom Sauce

I did not forget! Ack! Really! Here I am! Traveling and sickness and forgetting to post the recipes (not forgetting to make them!) caused the delay. But here I am posting the recipes and ready for 2011. Those who follow this blog, keep posted for our new blog coming by the end of the month if all goes to plan.

My last two recipes (technically, there are 3!) come from Better Homes and Gardens Big Book of Healthy Family Dinners, a $10 bargain book I purchased years ago and it was well worth the $10 investment!

Polenta with Tomato Mushroom Sauce

2 cups water
3/4 cup cornmeal
3/4 cup cold water
1/4 teaspoon salt
1/4 cup grated Asaigo or Parmesan cheese (2 oz)
1 recipe Tomato-Mushroom Sauce (below!)

1. For polenta, in a medium saucepan bring the 2 cups water to boiling. Combine the cornmeal, the 3/4 cup cold water and salt in a bowl. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. (And for the love of all things holy, watch for splattering polenta! Ouch!) Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until thick, stirring frequently. Stir in the 1/4 cup grated cheese.

2. Spread in an ungreased 2-quart square baking dish. Cool slightly. Cover and chill about 30 minutes or until firm. Bake, uncovered, in a 350 degree oven about 20 minutes or until heated through. Cut into 6 rectangles; cut each rectangle in half diagonally to form 12 triangles. Serve immediately with Tomato-Mushroom Sauce.

Tomato-Mushroom Sauce
In a medium saucepan cook 2 cups sliced mushrooms; 1 small onion, chopped; and 1 clove garlic, minced, in 1 teaspoon hot cooking oil until tender. Cook and stir over medium-high heat for 10 minutes.

Meanwhile, place one 16-ounce can whole Italian-style tomatoes in a blender container or food processor. Cover and blend until smooth. Stir blended tomatoes and 1 teaspoon sugar into mushroom mixture. Simmer, uncovered, for 15 to 20 minutes or until desired consistency. Stir in 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed; 1/8 teaspoon salt and dash of pepper.

This recipe was really underwhelming, both the polenta and the sauce. That's the problem with this cookbook: some recipes are awesome and others seemed to sacrifice flavor for fewer calories. Wasn't awful, but I doubt I'll make it again.

No comments:

Post a Comment