Polenta with Mushroom Pepper and Olive Sauce (serves 4)
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
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.
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.
Bring the water to the boil. Add the spinach and cook for 2-3 minutes. Add the polenta and cook till done.
Serve over the polenta, topped with toasted pine nuts or walnuts.