Polenta with Mushrooms and Tomatoes
1/2 cup polenta (fine cornmeal)
1 1/2 cups water
hot chile pepper, to taste
2-4 tablespoons balsamic vinegar
8 large mushrooms, chopped (I used gourmet brown button mushrooms)
10 sundried tomato slices, dry packed (I used Trader Joes sundried Romas)
1. Preheat oven to 425 degrees F. For polenta, boil the water then drizzle the polenta into the swirling water. Mix in the pepper, cover, and simmer for around 10 minutes, stirring occasionally. Pour mixture into a loaf pan.
2. Bake polenta in oven for 20-30 minutes, turning once. Preheat a small frying pan using a medium flame, and add balsamic vinegar. Add mushrooms, stir, cover, and reduce flame to low for 10-15 minutes. Shake pan occasionally to mix.
3. Steam the sun dried tomatoes for around 5 minutes to rehydrate them, and chop. Add to mushrooms. Add water or balsamic vinegar if necessary (the mushrooms release alot of liquid in cooking.) Pour the sauce over the polenta and serve.
The tomato/mushroom mixture is not really a sauce. By the time it's done, there is little or no liquid left. I prepared the polenta at the beginning of the week and refrigerated it until making the rest of the recipe. The basic polenta should keep for a week with no problem.
Source of recipe: I created this the other night and it tasted great. As usual, this is a very simple recipe. I found the the textures and taste of the three main ingredients to be very complimentary.