The tomato puree tints the usually yellow polenta orange, and gives it a rich flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree tomatoes with their juice; strain. Place liquid in a large saucepan with the water, bring to a boil, and add salt. Slowly sprinkle in polenta, whisking constantly.

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  • When all the polenta has been added, turn heat down to low and cook, stirring very frequently, for 30 minutes. Stir in pepper and Parmesan.

  • Pour into an ungreased 9-by-13-inch pan and smooth with a spatula. Cover with plastic wrap and let cool. Refrigerate until cold and firm, at least 2 hours.

  • Turn polenta out onto a board. Cut into 2-inch squares. Cut each square in half to form 2 triangles. Set aside.

  • Cut mushroom into 1/2-inch dice. Heat a large saute pan over medium-high heat. Add 1 tablespoon oil and garlic,; cook until lightly browned. Add mushrooms. Keep warm, or reheat when ready to use.

  • Puree olives with remaining tablespoon of oil and stir into mushrooms. Keep warm, or reheat when ready to use.

  • Heat a large saute pan and add a scant teaspoon each of oil and butter. Saute polenta triangles for about 2 minutes on each side and briefly on the edges. Add more oil and butter for each batch. Serve hot with a heaping teaspoon of the mushroom mixture on each triangle.

Variations

14-ounce can of Italian plum tomatoes can be replaced with 1 1/2 cup of them.

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