Here’s a baked polenta that’s both robust and light. Indeed, the richly flavored tomato sauce and the hearty polenta make a substantial meal, but one that’s also easy to digest.
Here the richly flavored tomato sauce is spiked with a crimini mushroom confit, prepared with garlic and fresh herbs. In the process, the mushrooms acquire a flavor that’s quite memorable and which gives the tomato sauce a uniquely pungent essence. This sauce becomes the perfect vehicle for the polenta, making each bite as savory and moist as can be. As a last touch, a smattering of Pecorino Romano shavings is sprinkled over the dish, delivering an addictive salty bite.
This baked polenta is a most satisfying dish on a cold winter’s night!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.