Polenta & Sun-Dried Tomato & Mushroom Sauce

I have always enjoyed polenta.  In the past I had purchased it in the tube and sauteed it in a pan.  Today I decided to make it myself.  It was quite simple.  It was soft and delicious.  To make it firm to saute, just simply chill and cut later.  The sauce I made was dark and rich.  Maybe a little heavy for summer, but it was so good.  We were so hungry and ate it so fast, there were no pictures taken!


Polenta:


7 cups water
1 2/3 cups yellow polenta
2-3 tsp sea salt

• In a large saucepan, bring the water and salt to a boil over medium high heat
• slowly add polenta, while stirring with a whisk
• after all the polenta has been added, reduce heat to low and cook, with lid on, until all the water is absorbed and the polenta is thick, stirring occasionally
• this took about 15 min, but I let it sit in the pan for a good 30 with the lid on while I prepared the sauce.

Sundried Tomato-Mushroom Sauce

1 15 oz can crushed tomatoes

8 oz baby portabella or other mushroom, sliced

1/4 cup red wine

3 cloves garlic, minced

1 med onion, finely chopped

3-4 sundried tomatoes, soaked in warm water until soft enough to dice

2 tsp dried basil

1 tsp dried oregano

sea salt to taste

olive oil

• heat pan over medium-high heat
• drizzle with olive oil, enough to coat
• add onion, mushroom and garlic and saute for 3-4 min
• add basil and oregano and saute for 1 min
• add wine and saute 1 min
• add crushed tomatoes and sundried tomatoes.  Stir to combine and reduce heat to low
• cover and cook for 15 min, checking every 5 min.  Add small amount of water if starting to stick.
• taste and add salt to taste