POLENTA PIE WITH MUSHROOMS AND SWISS CHARD
3 cups water
1 cup cornmea1/2 tsp salt
3 tsp olive oil
1 large onion, chopped
1 large cloves garlic, minced
3 cups thinly sliced mushrooms
4 cups stemmed, chopped swiss chard leaves, loosely packed
salt and pepper
1/2 cup grated parmesan
Bring 2 cups water to boil in medium saucepan. While water
heats, stir cornmeal into remaining water. When water
boils, whisk the wet cornmeal in. add salt and 1 tsp oil,
cover and simmer on very low heat for about 15 minutes,
stirring often to prevent sticking. A non-stick pan is
good for this. Remove from heat. Oil a glass pie dish
and spread the polenta evenly over the bottom. The polenta
will be about 1 inch deep.
Preheat oven to 400.
In large skillet, warm olive oil. Add onions and garlic,
saute until onions are soft, about 10 minutes, stirring
occasionally. Add mushrooms, cook until tender and have
released juices, about 5 minutes. Add swiss chard, sprinkle
with salt and pepper, and cook stirring often for about
5 minutes, until chard is well wilted.
Spread sautéed vegetables evenly over polenta.
Top with parmesan. Bake for 25 minutes until sizzling
hot. Let stand and cool for at least 10 minutes before
cutting. Top with the following sauce, which is really,
really excellent. I think the fennel seed is what makes
it.
Tomato Wine Sauce with Fennel Seed
2 tsp olive oil
1 cup finely chopped onion
1 cloves garlic minced
1/4 tsp salt
2 tsp ground fennel (I use whole fennel seed that I pulverize
in a mortar and pestle)
1 tsp each dried basil and oregano
1/3 cup red wine
1 28-oz can crushed tomatoes
salt and pepper to taste
In a saucepan, warm olive oil. Add onions and garlic,
sprinkle with salt, cover and sauté on very low
heat for 5-7 minutes or until onions are beginning to
soften. Add fennel, oregano, basil, and cool for another
minute. Pour in the wine and bring to a boil. Add tomatoes,
cover and simmer gently for about 20 minutes stirring
occasionally. Add salt and pepper and a pinch of sugar. |
