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Polenta with Mascarpone and Grilled Portobello Mushrooms in Tomato Sauce

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Source: Café Pasqual's Cookbook

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Active Time:  40 Minutes
Total Time:  3 Hours 10 Minutes
Yield:  Serves 4 to 6

A terrific vegetarian dish, this could easily be rounded out to make a dinner with the addition of a small green salad or some steamed greens. This recipe makes a yellow mountain of soft polenta. What comfort food! For superior flavor, try to find a stone-ground cornmeal with the word polenta on the package. While you are stalking your wild portobellos in the markets, you should have no trouble finding the polenta. Mascarpone, the creamy Italian cheese available in the dairy section of gourmet markets, adds a sweet richness and is absolutely necessary to great polenta.

RECIPE INGREDIENTS

For the Mushrooms:

4 cloves garlic, minced

2 tablespoons fresh thyme leaves, stemmed

1/2 teaspoon freshly grated nutmeg

1 teaspoon freshly ground black pepper

Juice and zest of 2 lemons

1/3 cup balsamic vinegar

1/2 cup olive oil

6 fresh portobello mushrooms

For the Tomato Sauce:

2 tablespoons olive oil

2 red bell peppers, roasted, peeled, seeded, and cut into pieces

1 red onion, sliced

4 cloves garlic, minced

1/2 cup fresh oregano leaves, stemmed and minced

1/4 cup fresh thyme leaves, stemmed and minced

10 Italian plum tomatoes, cut into quarters

1 cup Merlot or Zinfandel wine

2 bay leaves

1 cup water

salt and freshly ground black pepper

For the Polenta:

8 cups water

3/4 teaspoon saffron threads

2 teaspoons salt

2 cups polenta

1/2 cup mascarpone cheese

1 cup freshly grated Asiago or parmesan cheese

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DIRECTIONS

FOR MUSHROOMS: Combine the garlic, thyme, nutmeg, pepper, lemon juice, vinegar, and olive oil in a bowl and whisk together well. Add the mushrooms, turning to coat well, and marinate at room temperature for 2 hours.

FOR TOMATO SAUCE: Heat the olive oil in a large, nonreactive sauté pan over medium heat. Add the red peppers, onion, and garlic, and sauté until soft, 7 to 10 minutes. Add all the other ingredients including salt and pepper to taste, and cook, uncovered, until reduced by half, 30 to 40 minutes.

Working in batches, transfer the sauce to a blender and purée until smooth. Then pass the purée through a fine-mesh strainer to make the purée as smooth as possible. Season to taste with salt and pepper.

Prepare a fire in a charcoal grill. Crisscross grill racks to form a meshed cooking surface, so the mushrooms do not fall through the grate. Alternatively, lay a piece of well-perforated aluminum foil across a portion of the grill to act as a guard.

FOR POLENTA: Place the water in a heavy-bottomed saucepan and add the saffron and salt. Bring to a rolling boil over high heat. Slowly add the polenta, stirring constantly with a wooden spoon. Cook over medium heat, stirring constantly, until the raw taste disappears and the polenta begins to "tear" away from the sides of the saucepan, 10 to 15 minutes. Add the cheeses, stirring well. Keep warm in a covered double boiler over lowest heat.

Reheat the tomato purée in a saucepan and cover to keep warm.

Arrange the mushrooms on the grill rack over the hot coals and grill, turning once, until heated through, 3 to 5 minutes on each side.

To serve, mound the polenta on a large heated platter. Spoon the tomato sauce over all and top with the mushrooms.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Serves 4 to 6

Calories:

653

Fat. Total:

37g

Fiber:

Carbohydrates, Total:

62g

Sodium:

1336mg

% Cal. from Fat:

51%

Cholesterol:

33mg

Protein:

16g

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Polenta with Mascarpone and Grilled Portobello Mushrooms in Tomato Sauce

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