Morel Polenta Recipe

Spring is the time when the mind of every outdoors lover turns to thoughts of morels! Even though finding these delicious mushrooms is more challenging than hunting for Easter eggs, the rewards are endless And today, I’m going to share one of my favorite recipes with you for polenta with woodland tomato sauce! First, we’ll make the polenta

In a deep saucepan, bring water, salt and bouillon to a boil Gradually add cornmeal, whisking constantly Reduce heat to medium and continue cooking, stirring constantly, about 15 minutes, or until the mixture is very thick Be careful, because the polenta will pop and splatter as it cooks Remove the mix from the heat

Stir in oregano or basil, cheese and butter Spread the polenta in an oiled 9-inch pie plate, cover with plastic wrap and chill until firm, at least 30 minutes Cut into eight pie-shaped wedges and place them on a cookie sheet Brush the wedges with olive oil and broil for 8-10 minutes until browned, turning if desired Now for the sauce: melt butter with olive oil

Add onion, garlic, seasonings, morels, pepper and wine Cook 3 minutes or until onions are brown Add tomatoes and crumbled Italian sausage, then simmer 5 minutes Add tomato paste Serve woodland tomato sauce over hot polenta with grated asiago or parmesan cheese to top

I have to credit my uncle’s Italian heritage for this recipe, and it’s one of my family’s favorites You can eat it year-round by sautéing morels in butter and freezing them for later use


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