- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1 package Dried Porcini Mushrooms reconstituted and chopped
- 1/4 cup Mushroom Liquid strained (from the reconstituted mushrooms)
- 5 ounces Sweet Petite Onions peeled and sliced thin
- 2 tablespoons Olive Oil Extra Virgin
- 1 tablespoon Unsalted Butter
- 2 teaspoons Chopped Garlic
- 1 pump Thyme extract
- Salt to taste
- Pepper to taste
- 1 pound Organic Polenta (Italian Herb or Original) sliced 1/2 inch thick
- 1 teaspoon Vegetable Oil
- 1/4 cup Parmigiano Reggiano Cheese freshly grated
- 4 sprigs Thyme
Directions
Sauce:
In a sauté pan over medium heat, heat the olive oil. Add the onion and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from the pan and set aside. In the same sauté pan over a medium high heat, heat the butter. Add the porcini mushrooms, sauté for 3 minutes, stir in the garlic and thyme extract. Sauté until fragrant, about 1 minute. Add the reserve mushroom liquid and cook, stirring, for 2 minutes to combine the flavors. Season with salt and pepper.
Polenta:
Slice Polenta into 1/2'' thick rounds. Over medium heat, warm the vegetable oil in a large sauté pan. Add polenta and heat for 3 minutes, or until Polenta starts to brown lightly and soften slightly. With a spatula, carefully turn polenta over and continue heating for another 3 minutes.
To serve:
Reheat the Mushroom and Onion sauce. Spoon the sauce onto a warmed serving platter or individual plates. Arrange the polenta slices on top off the sauce . Sprinkle with the cheese. Garnish with the thyme sprigs. Serve immediately.
A staple of Northern Italian kitchens, Polenta (cornmeal) is now a popular item on American menus. Melissa’s offers a superb, precooked Polenta in 5 versatile flavors .Traditionally cooked like a hot cereal, precooked Polenta from Melissa’s eliminates the need for lengthy preparation before serving.
