Morel Polenta Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

In a deep saucepan, bring water, salt, and bouillon to a boil.

Gradually add cornmeal, whisking constantly.

Reduce heat to medium and continue cooking, stirring constantly, about 15 minutes, or until the mixture is very thick.

Be careful, because the polenta will pop and splatter as it cooks.

Remove the mix from the heat.

Stir in oregano or basil, cheese, and butter.

Spread the polenta in an oiled 9-inch pie plate, cover with plastic wrap, and chill until firm, at least 30 minutes.

Cut into eight pie-shaped wedges and place them on a cookie sheet.

Brush the wedges with olive oil and broil for 8-10 minutes until browned, turning if desired.

Melt butter with olive oil for the sauce.

Add onion, garlic, seasonings, morels, black pepper, and wine.

Cook for 3 minutes or until onions are brown.

Add tomatoes and crumbled Italian sausage, then simmer for 5 minutes.

Add tomato paste.

Serve woodland tomato sauce over hot polenta with grated asiago or parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens