RecipesPies & Baked Goods

Polenta with a rich Tomato & Mushroom Sauce

by Micaela Harrasser

Are you looking for a quick, easy and nourishing meal? You want it to be vegetarian or vegan?  Look no further! This lovely polenta is generously covered with a rich tomato sauce with mushrooms!

I try to go every weekend to farmers’ markets – my favorite is called ZuiderMRKT, close to Museumplein! I think the overall quality of the ingredients is way better than the average supermarket, and the choice! Oh my. There’s a very nice mushroom stall with many varieties, and I like their mix with a bit of everything:

To not mention many other goodies, that will talk about in other recipes 😉 to make this dish vegan, the only thing to do is to swap butter with vegan butter! So simple! And make sure to get a nice polenta flour – ideally fioretto which means extra fine flakes! For the tomato sauce, I like to use the small can of tomato concentrate to really give it a boost in flavor! Did you know that tomato sauce goes really well with mushrooms? They really complement each other! This dish is best when made fresh. Enjoy!

[ratings]

Polenta with a rich Tomato & Mushroom Sauce

Serves: 2x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 200g mushrooms fresh mix
  • 200g tomato concentrate (I like Mutti)
  • Extra Virgin Olive oil
  • 1 garlic clove/ 1tsp Garlic paste
  • optional: chili oil/chili peppers
  • Polenta (250g polenta flour fioretto + 500ml water)
  • 1 tbsp butter
  • salt and pepper to taste

Instructions

  1. First, let’s make the tomato and mushroom sauce.
  2. Eventually clean the mushrooms and chop them f necessary (I like to keep them in big chunks, about 2cm each)
  3. Take a non-stick wide pan and heat up some oil.
  4. Add the garlic clove/paste and the mushrooms.
  5. Stir for a few minutes, then add the tomato concentrate (and the chillies if using them).
  6. Add ½ glass of water, and cook on medium heat, covered, for about 10 minutes until the sauce is reduced and the mushrooms are cooked.
  7. While that’s cooking, you can prepare the polenta: boil the 500 ml of water with some salt.
  8. Sing a whisk, mix in the polenta flour while cooking on low heat to avoid making lumps.
  9. Once the polenta is ready, stir in the butter.
  10. Taste, adjust seasoning and plate in a dish leaving a hole in the center.
  11. Add the mushroom sauce, sprinkle some pepper on top, and enjoy!

Notes

You can keep both polenta and sauce in the fridge for a few days. If storing for later use, I would store them separately as the polenta would take longer to warm up. You can also make polenta fries!

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