Several Ceps and One Chanterelle
Several Ceps and
One Chanterelle

Uwe Bender
Buy This at



WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Main Dish Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Baked Polenta with Wild Mushroom
and Tomato Sauce



Sur La Table_Brand_468x60
Free Shipping on over 450 products. Check them out now!

"Cooking is at once one of the simplest and most gratifying
of the arts, but to cook well one must love and respect food."
~ Craig Claiborne

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Le Jardin des tomates
Le jardin des tomates
Elizabeth Espin
Buy This at





Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Porcini Mushrooms, Grapes and Figs on a Bank
Porcini Mushrooms, Grapes and Figs on a Bank
Buy This at


La Belle Cuisine


Baked Polenta with Wild Mushroom
and Tomato Sauce

Bon Appetit February 1988

Bon Appetit - One Year Subscription

1/4 cup dried porcini mushrooms
(about 3/4 ounce)
1/2 cup (or more) water
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
1 garlic clove, minced
6 ounces fresh wild mushrooms
(such as shiitake, chanterelles, morels)
trimmed, or button mushrooms,
cut into 1/2-inch pieces
3 ounces button mushrooms, including
stems, cut into 1/2-inch pieces
1/4 cup dry red wine
1/2 teaspoon dried thyme, crumbled
Salt and freshly ground pepper
One 16-ounce can Italian plum tomatoes,
cut into 1/2-inch pieces (liquid reserved)
1 tablespoon coarsely chopped fresh
parsley (preferably Italian flat-leaf)

Olive oil
6 tablespoons freshly grated
Parmesan cheese
1 cup cold low fat milk
1 cup yellow stone-ground or
regular cornmeal
1 1/2 cups degreased chicken stock
1 1/2 cups water

For sauce: Combine porcini and 1/2 cup water in heavy small sauce-
pan. Bring to boil. Reduce heat, cover and simmer 5 minutes. Remove
from heat. Cover and let stand 5 minutes. [Simmering the dried mush-
rooms in liquid rather than soaking them brings out their earthy flavor
best.] Remove porcini. Strain liquid through fine sieve, discarding any
sand at bottom of saucepan. If less than 3 tablespoons liquid remains,
add more water to measure 3 tablespoons. Set liquid aside. If porcini
seem gritty, rinse well; drain. Chop porcini coarsely; set aside.
Heat oil in heavy large nonstick skillet over medium-low heat. Add
onion, carrot and celery and sauté until golden, about 8 minutes. Add
garlic and sauté 1 minute. Stir in fresh wild and button mushrooms
and reserved porcini liquid. Increase heat to medium and sauté until
mushrooms are tender and most of liquid has evaporated, approxi-
mately 8 minutes. Push mushrooms to side of skillet. Increase heat
to high and add wine. Bring to boil, then stir mushrooms into wine.
Reduce heat to medium and stir until wine reduces slightly, about 5
minutes. Stir in the dried porcini, thyme, salt and pepper and mix
well. Add tomatoes with liquid and bring to boil, stirring constantly.
Reduce heat and simmer until sauce is slightly thickened and chunky,
about 10 minutes. Stir in parsley. Adjust seasoning. (Can be prepared
1 day ahead, cooled, covered and refrigerated.) Set sauce aside.

For polenta
: Preheat oven to 400 degrees F. Lightly brush bottom
and sides of an 8-inch-square baking dish with oil. Sprinkle with 1
tablespoon Parmesan. Place milk in bowl. Gradually stir cornmeal
into milk; set aside. Bring stock and water to boil in heavy large
saucepan. Add salt to taste and gradually stir in cornmeal mixture.
Reduce heat to medium-low and cook, stirring constantly with
wooden spoon or whisk, until polenta is stiff and clears sides of
pan, about 15 minutes. Stir in 4 tablespoons Parmesan. [Adjust
the seasoning.] Spread polenta in prepared dish. Sprinkle with the
remaining 1 tablespoon Parmesan. (Can be prepared 1 day ahead.
Cool, Press piece of plastic wrap onto surface and refrigerate.)
Bake the polenta until edges begin to brown, about 30 minutes. Let
polenta stand on wire rack 10 minutes. Reheat sauce. Cut polenta
into 4 pieces and place on plates. Top with sauce and serve
immediately. Serves 4.

Featured Archive Recipes:
Polenta Pure and Simple
Double Cheese Polenta
Polenta "Lasagne" w/ Escarole
& Three Cheeses

Polenta with Mascarpone
and Roasted Garlic

Polenta with Vegetables

Index - Main Dish Recipe Archives
Index - Side Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 27, 2012.