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Polenta with Mushroom and Pepper Sauce

By Chef Anna Paganelli of De Luca’s Cooking School

Polenta with Mushroom and Pepper Sauce by Chef Anna Paganelli of De Luca’s Cooking School

Ingredients

1/4 cup extra virgin olive oil
1 medium-sized onion, diced
2 cloves garlic, chopped
2 bell peppers (any colour), diced
1 1/2 cups mushrooms, diced
2-28 oz. cans plum tomatoes, seeded through a food
3-4 leaves basil, chopped
salt and pepper to taste
dry chiles, to taste
1kg tube prepared polenta
1/3 cup grated Parmigiano Reggiano cheese


Method

1. Heat the oil in a pan over medium heat.

 

2. Add the onion, sauté for 1-2 mins. Add garlic. 

 

3. Stir together and add the peppers and mushrooms.
Sauté for 2-3 mins.

 

4. Add tomato puree, basil, salt, pepper, and chiles.

     

5. Let come to a boil, lower heat and let cook until the vegetables are tender
but not overcooked. Preheat oven to 350ºF.

     

6. Trim the ends of the whole polenta tube.

     

7. Cut the polenta into 3/4" rounds.
Brush with olive oil and
place on a baking sheet.
8. Bake for 10-15 mins or until hot.

     

9. Place on serving platter and top with sauce and Parmigiano Reggiano cheese.

Yield 6-8 servings


 

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