Crispy Polenta with Mushroom Ragout

My husband and I both recently read the same book on the benefits of a gluten-free diet and decided to give it a try.  The results have been positive - I've dropped 5 lbs. in the last two weeks (It was 6.5 but I slipped).  However, as a vegetarian pasta and bread lover, the switch has been somewhat challenging.
And then I remembered how much I love polenta and the way it satisfies me in a way very similar to that of my beloved pastas and breads.

A few notes about this recipe:

*  Before serving, I did pop the polenta rounds in the microwave for about 20 seconds.
*  I used vegan butter (it's the only kind I buy anymore).
*  I had big plans to make my own polenta but just ran short on time.  And really, the pre-made stuff      worked great.

1 pkg. pre-made polenta

1/2c cornmeal

1 tsp. sea salt

1/2 tsp. black pepper

2 TBSP Italian parsley, chopped

1 TBSP olive oil

1 TBSP butter

2 TBSP olive oil

1/3c yellow onion, chopped

2 pkg. mushrooms (I used 1 baby bella and 1 shiitake), sliced

5 cloves garlic, minced

salt and pepper, to taste

1/4c Marsala wine

1 1/2c vegetable broth

2 TBSP Italian parsley, chopped

1.  Slice polenta into 1" thick rounds.  Begin heating butter and oil in a large skillet over Medium heat.

2.  In a small bowl, combine cornmeal, salt, pepper, and parsley.  Dredge each round in the cornmeal mixture and add to skillet.

3.  Allow polenta to cook 5-10 minutes on each side, or until golden brown.  Remove to a paper towel-lined plate.  Remove any cornmeal residue from the pan.

4.  To the skillet, add remaining 2 TBSP olive oil.  Saute onions and mushrooms until soft and fragrant.

5.  Add garlic, salt, and pepper.  Continue cooking and stirring another 2-3 minutes.

6.  Pour in the wine and broth.  Bring to a boil, reduce heat to Low and simmer approximately 15 minutes.

7.  Top polenta rounds with mushroom sauce and serve immediately.

                              

                             

                             

                             

The one serving leftover will be my lunch today!

Basic Tomato and Basil Sauce

Not buying the jarred stuff anymore!  This is so much better:

1/8c olive oil

1/2c onion, chopped

3 cloves garlic, minced

28 oz. can crushed tomatoes
handful of fresh basil, chopped

salt and pepper, to taste

1.  In a medium size skillet, heat olive oil and add onions and garlic.  Cook just until soft and fragrant.

2.  In a medium size pot, combine crushed tomatoes, basil, olive oil mixture, salt, and pepper.

3.  Simmer on low for about an hour, stirring occasionally.

I used this recipe for baked zucchini subs (sauteed chunky zucchini strips topped with sauce and mozzarella on French bread) - yum!

Amazingly Good Alfredo Sauce

This is my new favorite Alfredo sauce:

 

4 TBSP butter

4 TBSP all-purpose flour

1c. heavy cream

1c. chicken broth

1c. Mozzarella cheese, shredded

1/2c. Parmesan and Romano cheese, shredded

3 TBSP Italian flat-leaf parsley, chopped

5 cloves garlic, minced

1/2 tsp. ground nutmeg

1/4c. white wine

salt and pepper, to taste

1. In a medium-size sauce pan, melt butter over low heat.

2. Add flour. Cook and stir with a whisk until well blended. (2-3 min.)

3. Add cream and broth. Stir to blend.

4. Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.

*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5. Toss with pasta and serve warm.



Served this last night with Roasted Romas and sauteed zucchini.