Ingredients:

6 cups water
1 Tablespoon salt
1 1/2 cups polenta-style (coarse) cornmeal
1/2 teaspoon freshly ground pepper
Non-stick cooking spray
 Sauce
1/2 lb. medium mushrooms (sliced)
1 Tablespoons olive oil
2 cups spaghetti sauce
1 cup dry red wine 
1 teaspoons dried rosemary (crushed)
1/4 cup fresh parsley (chopped)
3/4 cup Asiago cheese (shredded) 



Bring water to a boil in a heavy sauce pan. Stir in salt. In a thin stream, add polenta to water, stirring constantly. Cook over medium-high heat, stirring constantly, until polenta thickens, about 5 minutes. Reduce heat to very low. Cook, stirring occasionally, until polenta is very thick and has a sweet, nutty flavor, about 35 minutes. Stir in pepper. Pour polenta onto a baking sheet that has been sprayed with non-stick cooking spray. With a spatula, smooth to a rectangle about 1/2" thick. Let rest until cool and firm.

While polenta is cooling, preheat the oven to 400°F. and make the sauce. Over high heat, brown mushrooms in oil. Remove and reserve. Add spaghetti sauce, wine, and rosemary to pan used for mushrooms. Simmer over medium heat until sauce thickens, about 10 minutes. Stir in reserved mushrooms and parsley; reserve.

Cut cooled polenta into 2-inch triangles; retain any scraps. Spread half the sauce on the bottom of a shallow baking dish. Arrange polenta triangles over sauce slightly overlapping; top with any polenta scraps. Sprinkle with half the cheese. Drizzle with remaining sauce. Sprinkle with remaining cheese. Bake Polenta at 400°F. until hot, bubbly, and lightly browned. Let rest 10 minutes before serving.

Servings: 8


Wine Suggestion: Meridian California Merlot