Moccasins with polenta
by
117 recipes
Polenta and mushrooms
ingredients
servings
4
Canned tomato sauce, without salt
500 grams
Water
1 glass
White wine
2 coffee cups
Garlic
1 wedge
Dried mushrooms
30 grams
Yellow corn flour
500 grams
Coarse salt
1 spoon
Water
2 liters
second courses from Italy
Polenta and mushrooms
Polenta and mushrooms
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The polenta with mushroom sauce is to eat all together around the table, forks in hand and enjoy!
preparation
step 1
Preparation of mushroom sauce. Put the dried mushrooms in a bowl with warm water and let them acclimatize for four hours to soften.
step 2
After this time wash them for about 6 times, until the water will not be clean.
step 3
Put in a pot the mushrooms, garlic, half glass of white wine, a glass of water and cook for unoretta low heat.
step 4
Then add the tomato puree, salt and simmer, always at low heat for Another hour.
step 5
Preparation of the polenta. Boil in a fairly large pot 2 liters of water and a tablespoon of coarse salt.
step 6
When it will begin to boil, slowly pour the cornmeal and continue to turn with a wooden spoon. Put the pot on the smallest fire to low and simmer for three hours.
step 7
The polenta will cook slowly without having to turn.
step 8
Once cooked on the bottom of the pot will remain a crust, delicious to eat like crackers.
step 9
so Place the polenta on a wooden pastry board, pour the mushroom sauce and sprinkle with Parmesan cheese. Forks in hand and everyone at the table! Done!
