Polenta with Mushroom Pepper and Olive Sauce (serves 4)

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It says “spring” on the calendar, but the thermometer and the wind gauge haven’t yet gotten with the program. So we are still in the mood for comfort food. And, with a one dish meal like this, even when you’re rushed there is time enough to make a savory and warming dish for supper. It’s especially easy if you have homemade canned or frozen marinara sauce on hand. Or you can make your own (below) or open a jar from the market. Just be sure to let it simmer long enough to perfume the kitchen and get the family’s taste buds working! This recipe serves 4 generously. ~ Glyn

Polenta with Mushroom Pepper and Olive Sauce
6 oz crimini mushrooms
1 c diced red or white onion
2 cloves garlic minced
4 small frying peppers, seeded and sliced
2 tbsp. olive oil
1 15oz can diced tomatoes
1 6oz can tomato paste
1 c wine
1 tsp each basil and oregano
1 bay leaf
Salt and pepper to taste.
½ c pitted greek olives, rinsed
1 tbsp. capers, rinsed
1 5oz pkg. organic spinach
¾ c quick cooking polenta
2 ½ c water

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Saute the mushrooms, onions, garlic and peppers in the olive oil over medium high heat until the mushrooms have browned, stirring frequently to avoid scorching.

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Stir in the tomatoes, tomato paste, and wine. Add the basil, oregano, bay, salt and pepper. Bring to a boil, reduce heat and simmer for 20-30 minutes. Stir in the olives and the capers.

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Bring the water to the boil. Add the spinach and cook for 2-3 minutes. Add the polenta and cook till done.

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Serve over the polenta, topped with toasted pine nuts or walnuts.

This entry was posted by Glyn Ruppe-Melnyk.

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