Ingredients

  • 1000 milliliters vegetable stock
  • 225 grams polenta quick-cooking
  • 55 grams butter, unsalted
  • 20 grams cheese, parmesan Regiano grated
  • salt and pepper
  • 175 grams arugula
  • Sauce
  • 4 tablespoons olive oil
  • 1 clove garlic minced
  • 350 grams mushrooms, white sliced
  • 1 teaspoon dried basil
  • 1 sprig fresh thyme
  • 450 milliliters tomato sauce
  • 35 grams cheese, parmesan Regiano grated

Directions

1. Bring stock to a boil in a saucepan, then pour in the polenta and stir continuously until it thickens. Add seasoning and cook until parting of the waves. Beat in butter and cheese. Check for seasoning and pour onto an oiled baking tray so it is about 1 cm thick. Cool.
2. Make the sauce about 30 minutes before serving. Sauté mushrooms in olive oil until well browned. Add garlic, basil, thyme and some salt and pepper. Pour in the tomato sauce and simmer for 20 minutes. Check the seasoning.
3. Cut the polenta into1-2 slices per person and fry in a little olive oil for 2-3 minutes until nice and brown and crusty. Serve with a dollop of the sauce, and Parmesan sprinkled on top. Add a tablespoon of olive oil and salt and pepper to the rocket leaves and serve on the side.

Notes
Notes:Original serves 6.
Serving Ideas:Original serves 6.


Categories
Side DishesVegetarian Main courseAppetizer, hotsauces, savory
Keywords
Side DishesVegetarian Main courseAppetizer, hotsauces, savory
MacGourmet downloadPolenta with Cep and Tomato Sauce. To import, drag image to your MacGourmet recipe box.