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 SauceIngredients
- 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
- 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
- Place a spoonful of tomato sauce on each plate
- Add 2-3 polenta rounds
- Top with Mushrooms, julienned sun-dried tomatoes and ricotta cheese
- Top with a touch of Tomato sauce.
- Add parsley. Serve immediately
Posted by terry dagrosa at 11:11AM on April 29 in International: Italian, appetizers & tapas / Permalink