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Polenta Mush with Pork Shiitake Sauce
3/4 pound pork tenderloin
1/2 pound shiitake mushrooms
2 tablespoons olive oil
1 cup finely chopped yellow onion
1 large clove garlic, peeled and minced
1/4 cup dry red or white wine
1 28 ounce can peeled and diced tomatoes, undrained
1 teaspoon dried basil leaves, crushed
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley
4 cups unsalted chicken broth
1/2 teaspoon salt
3/4 cup polenta
Optional:
1 tablespoon butter
1/3 cup grated romano cheese
Place the tenderloin in a foil-lined baking pan and bake in a preheated 350 degree oven 45 minutes, or until cooked through.
Remove from the pan and cool. This can be done 24 hours in advance and cool, wrap with aluminum foil and refrigerate.
Wipe the mushrooms with a damp paper towel and trim the stems. Slice thinly and set aside.
In a large skillet, heat the olive oil over medium-low heat. Add the
onion and garlic; saute 10 minutes. Increase the heat to medium. Add the sliced mushrooms and saute 5 minutes. Pour in the wine and cook until evaporated. Stir in the tomatoes, basil, sugar and pepper. Simmer 15 minutes.
Cut the pork into shreds and stir into the sauce. Simmer 5 minutes. Stir in parsley. Keep warm.
In a large pot, combine the broth and salt. Bring to a boil. Add the
polenta slowly, whisking until smooth. Reduce heat to medium-low, cover and cook 20 minutes, stirring often with a wooden spoon. The polenta is done when it starts to pull away from the sides of the pan. Stir in the butter and cheese.
Spoon the polenta into large soup bowls. Ladle the sauce on top and serve, with extra cheese if desired.
Serves 6.
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Polenta Mush with Pork Shiitake Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Polenta Mush with Pork Shiitake Sauce
3/4 pound pork tenderloin
1/2 pound shiitake mushrooms
2 tablespoons olive oil
1 cup finely chopped yellow onion
1 large clove garlic, peeled and minced
1/4 cup dry red or white wine
1 28 ounce can peeled and diced tomatoes, undrained
1 teaspoon dried basil leaves, crushed
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley
4 cups unsalted chicken broth
1/2 teaspoon salt
3/4 cup polenta
Optional:
1 tablespoon butter
1/3 cup grated romano cheese
Place the tenderloin in a foil-lined baking pan and bake in a preheated 350 degree oven 45 minutes, or until cooked through.
Remove from the pan and cool. This can be done 24 hours in advance and cool, wrap with aluminum foil and refrigerate.
Wipe the mushrooms with a damp paper towel and trim the stems. Slice thinly and set aside.
In a large skillet, heat the olive oil over medium-low heat. Add the
onion and garlic; saute 10 minutes. Increase the heat to medium. Add the sliced mushrooms and saute 5 minutes. Pour in the wine and cook until evaporated. Stir in the tomatoes, basil, sugar and pepper. Simmer 15 minutes.
Cut the pork into shreds and stir into the sauce. Simmer 5 minutes. Stir in parsley. Keep warm.
In a large pot, combine the broth and salt. Bring to a boil. Add the
polenta slowly, whisking until smooth. Reduce heat to medium-low, cover and cook 20 minutes, stirring often with a wooden spoon. The polenta is done when it starts to pull away from the sides of the pan. Stir in the butter and cheese.
Spoon the polenta into large soup bowls. Ladle the sauce on top and serve, with extra cheese if desired.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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