Creamy Polenta with Mushroom Sauce
Ingredients
- 2 shallots
- 100g carrot
- 1 rosemary sprig
- olive oil
- 500g mushrooms
- 50mL white wine
- 500g tomato sauce
- salt and pepper
Polenta
- 250g instant polenta
- 800mL water
- 10cl soy cream (optional)
Preparation
Mushroom sauce
Cut the shallots into tiny dice.
Heat a pan on low to medium heat with 2 tablespoons of olive oil.
When warm, add the diced shallots, carrot, and rosemary sprig.
Cook for 10 minutes; meanwhile, cut the mushrooms.
Add the mushrooms to the pan and sprinkle some salt.
Increase heat to medium and cook for 10 minutes, stirring occasionally.
When mushrooms have a nice color, deglaze with white wine and cook for 5 minutes.
Add the tomato sauce.
Cook uncovered on low heat for 30 to 40 minutes until the sauce reduces and becomes thick.
Polenta
Pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 to 8 minutes.
Add 4 tablespoons of olive oil and the cream.
Stir and serve with the mushroom sauce.
