Seduction Meals - Polenta Medallions with Mushroom, Pancetta and Spicy Tomato Sauce

Thursday April 29, 2010

Polenta Medallions with Mushroom, Pancetta and Spicy Tomato Sauce

This dish can be served as an appetizer or as a main course. Sauteed shrimp, a variety of mushrooms, and diced pancetta are served over polenta medallions topped with a touch of spicy tomato sauce and crumbled ricotta cheese.

This dish that can be made in a half hour and boasts a medley of flavors in one bite.

Polenta Medallions with Mushroom, Pancetta and Spicy Tomato Sauce

Ingredients

1 Tbsp Olive Oil
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 cup diced pancetta
1 jar of Bertolli Arrabiatta Sauce (spicy tomato sauce)
2 Tbsp Tomato paste
a pinch of red pepper flakes
2 Tbsp Olive Oil
1 Tbsp Butter
10 oz Button Mushrooms, cut into 1/4" slices
6 oz Portobello Mushrooms, cut into 1/4" slices
6 ox Shitake Mushrooms
Polenta: Homemade or Pre-packaged roll (easily found in supermarkets)
4 sun-dried tomatoes, julienne
garnish with flat leaf parsley

Directions

Heat skillet over medium-high heat, add olive oil. When hot add onions and pancetta - cook until golden brown for abut 8-10 minutes. Add garlic and cook for 2 minutes.
Add tomato sauce, red pepper flakes, and tomato paste. Lower heat to medium and let cook while preparing the rest of the recipe.
In a separate skillet, add butter and olive oil. When hot, add mushrooms and cook for 12 - 15 minutes until golden brown. Remove mushrooms and place in a covered bowl; set aside
Cook the Polenta as per directions--grilled, saute or bake. I used a prepared polenta roll.
Slice Polenta roll into 1-inch rounds. Saute or grill per directions

Plating the Dish