Ingredients
1 tablespoon chopped shallot1/4 cup olive oil2 tablespoons minced fresh basil or 2 teaspoons dried basil3 garlic cloves, minced1/2 teaspoon dried oregano1/2 cup white wine or chicken broth3 cups chicken broth1/3 cup chopped seeded tomatoes1/2 teaspoon salt1 cup cornmealMUSHROOM SAUCE:1 pound sliced assorted fresh mushrooms1 tablespoon chopped shallot2 tablespoons olive oil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper1/4 cup Marsala wine or chicken broth1 cup heavy whipping cream
Preparation
In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.
