Polenta with porcini mushroom sauce

By á-6028

Ingredients

• 1/2 cup EVOO
• 4 cloves garlic, in their jackets
• 1 pound porcini mushrooms( thouroughly washed and dried and sliced into 1/4 inch pieces.
• 2 Tbsp nepitella (if unavailable use mint leaves)
• 1 cup chicken or vegetable broth
• 2 tsps salt
• 2 cups polenta corn flour
• 2 tbsp unsalted butter

Preparation

Step 1

1. pour oil into a saucepan with garlic cloves, mushrooms and nepitella or mint. Sautee over medium heat for 5 minutes. At the same time put 1 1/2 qts of water up to boil in a large stockpot.\

2. Add broth to mushrooms and cook, stirring frequently with a wooden spoon for 10 minutes. Remove saucepan from heat and discard garlic cloves. Set saucepan aside.

3.Add salt to boiling water and stirn in polenta corn flour with a wire whisk. Reduce heat to low, add butter and cover with a heavy lid. Cook for 20 minutes, stirring every 5 minutes with a wooden spoon.

4. Serve polenta in bowls topped with mushroom sauce.