Polenta and Red Sauce with Mushrooms and Onions
Another Meatless Monday, and what’s on hand? Cornmeal, tomato sauce I canned in August, mushrooms, onions and decent Parmesan cheese. Not great cheese just decent. But these humble ingredients combione to form a very warming and comforting dish.
2 cups milk
2 cups chicken stock
1 cup coarse yellow cornmeal
1 cup Parmesan cheese
Red Sauce Ingredients:
2 cups spaghetti sauce, OR
2 Cups home canned tomato sauce
1/2 diced onion
1 cup rough chopped mushrooms
1 tablespoon olive oil
1 tablespoon sugar
1 tablespoon dried basil
1/2 tablespoon dried oregano
Salt and Pepper
In a large pot, combine the milk and chicken stock.
Bring to a boil over medium-high heat.
Reduce heat to medium low and simmer, stirring occasionally.
Check red sauce for seasoning and adjust salt and pepper.
Cut polenta into quarters and top with sauce and a little more Parmesan.
It’s creamy, rich and satisfying.
Until next time, Eat Well & Keep Digging!