Polenta with Chestnuts and Wild Mushrooms
The chestnuts with mild mushrooms over polenta slices are a tasty and easy to make meal to enjoy.
Serving Size: 4
Ingredients:
- 2 red onions, chopped
- 1 & 1/2 lb. mixed mushrooms,cleaned and chopped
- 8 ounces prepared chestnuts, chopped
- 3 tablespoons olive oil
- salt and pepper to taste
- 5-8 sage leaves, chopped
- 2 tablespoons tamari
- 2 tablespoons agave
- salt and pepper to taste
- 1 cup polenta cornmeal
- 4 cups water
- pinch salt
Directions:
- To make the polenta, cook theĀ cornmeal in 4 cups water with 2 tablespoons of olive oil and a pinch of salt.
- Cook the polenta, carefully stirring as it thickens the bubbles will spatter and can burn.
- When the polenta is thick, remove from the heat and pour into a baking dish or form.
- Mince the sage leaves.
- Saute the chopped onion in the oil in a large frying pan.
- Add the chopped mushrooms and saute.
- Add the sage leaves tamari and agave.
- Perhaps a splash of water is needed as well.
- Add the chopped chestnuts and mix well.
- Slice or cut the polenta into individual servings.
- Serve the mushroom, chestnut mixture over the polenta, garnish with a few sage leaves.