Polente aux Champignons

Name: Polente aux Champignons (Corn Meal Mush with Mushroom Sauce)
Yield: For 6 people
Cuisine: France
Ingredients: 2 garlic cloves, minced; 3 fresh or 1 cup canned tomatoes, chopped; 3 onions, minced; 1 pound mushrooms, sliced; ½ teaspoon thyme; freshly ground black pepper; salt; 6 cups water; 10 tablespoons coarse corn meal; 3 tablespoons chopped parsley; 2 tablespoons olive oil; 2 bay leaves; 1 to 2 teaspoons salt

Corn Meal Mush with Mushroom Sauce

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Polente comes from Italy (where it is called polenta). In Nice it is accompanied by good pork sausage, small wild birds, or vegetables. Americans, who are so used to eating corn meal in many interesting ways, may find plain polente rather dull, so I am giving the recipe for a mushroom sauce to go with it.

Ingredients

Polente

1 to 2 teaspoons salt
6 cups water
10 tables

Europe
France
Dinner
Vegetarian
Mediterranean

Method

Add salt to the water in a heavy pot. When the water comes to a boil, slowly add the corn meal while stirring with a wooden spoon. Lower the heat to medium and stir frequently for 25 to 30 minutes. It should be quite thick and detach itself from the sides of the pan. Pour it into a shallow dish oiled with peanut oil. When cool, cut into 2-