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
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.
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.
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.
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