Porcini Polenta with Sun Dried Sauce

This recipe uses polenta made the day before and, perhaps, enjoyed with another meal. In this preparation, the dish will serve as a filling appetizer or side dish. The photo shows polenta made with red wine.

 

 

 

INGREDIENTS

1 cup dry white wine

½ cup finely chopped dried porcini mushrooms

1 cup polenta

4 cups water

½ cup grated parmesan or asiago cheese

1 dash salt

¼ cup sun dried tomatoes, rinsed, patted dry and chopped small

½ cup dry white wine

½ cup ricotta cheese

¼ cup grated hard cheese; manchugo, asiago, pecorino etc.

METHOD

POLENTA: In a small sauce pan, bring the wine to a boil and reduce the heat to low. Add the mushroom pieces and cover. In a large sauce pan on high heat, bring the water to a boil, add a pinch of salt, and gradually stir in the polenta meal. Reduce the heat to medium and, continually stirring, cook the polenta for about 10-12 minutes.

 

Stir in the mushrooms and their liquid and continue to cook and stir for about another 10 to 12 minutes until the polenta is really thick and will barely fall off the stirring spoon. Remove from the heat and stir in the grated cheese. If you wish to have part of the polenta this day, serve it now. Otherwise, , allow it to cool back to room temperature. Place into a cylindrical container no more than four inches wide and place into the refrigerator.

 

SAUCE In a small sauce pan, add the wine and tomatoes. Bring to a boil, reduce the heat, and simmer for 5-6 minutes. Puree the mixture in a small blender. Remove to a dish, and add the ricotta, mixing well

Remove the polenta from its container and slice into the needed number of slices, all about ¾ inch thick. Place on a microwaveable plate, cover the tops of the polenta slices with the sauce and cook for 1 ½ to 2 ½ minutes depending on the microwave power and the number of slices. Remove, sprinkle with the grated cheese and serve, 1 per person