Melissa's Corporate Chefs

Polenta with Porcini Mushroom and Sweet Petite Onion Sauce

Name: Polenta with Porcini Mushroom and Baby Dutch Onion Sauce
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 package Dried Porcini Mushrooms, reconstituted and chopped; 1/4 cup Mushroom Liquid, strained (from the reconstituted mushrooms); 5 ounces Baby Dutch 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

Polenta with Porcini Mushroom and Baby Dutch Onion Sauce

Rated 5 stars by 1 users

Servings

4 servings

Prep Time

15 minutes

Cook Time

25-30 minutes

Author:

Melissa's Corporate Chefs

A staple of Northern Italian kitchens, Polenta (cornmeal) is now a popular item on American menus. Melissa’s offers a superb, precooked Polenta in 3 versatile flavors. Traditionally cooked like a hot cereal, precooked Polenta from Melissa’s eliminates the need for lengthy preparation before serving.

Ingredients

1 package Dried Porcini Mushrooms, reconstituted and chopped
1/4 cup Mushroom Liquid, strained (from the reconstituted mushrooms)
5 ounces Baby Dutch 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.

Filed in: Baby Dutch Onions, Chopped Garlic, Dried Porcini Mushrooms, Organic Polenta, Polenta, Polenta with Porcini Mushroom and Sweet Petite Onion Sauce, Porcini Mushrooms, Sauce, Side Dish, Thyme

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