We modified a recipe from David Ruggerio’s Little Italy Cookbook. As a shortcut, we used a tube of premade polenta. First, in a 10″ straight-walled stainless steel pan, heat 1 Tbsp olive oil on medium heat. Saute 4 shallots (diced) until fragrant, then added 1 lb (16 oz) cremini mushrooms (cut into ½” slices) and 4 finely minced cloves of garlic. Saute on medium heat, adding a drizzle of olive oil, until liquid releases and vegetables are tender (about 3 mins). Add 2 vine-ripened medium tomatoes (cut into ½” dice), 2 Tbsp parmesan cheese, 2 tsp sugar, and ½ tsp crushed red pepper (if desired), and let simmer for about 5 mins. Second, while the sauce is simmering, heat a 10″ cast iron pan on medium, add 1 Tbsp olive oil, and then place ¾” thick slices of polenta rounds (each piece patted bone-dry beforehand). Sear until each side is browned and crisp (about 5 mins). Garnish sauce with 5-6 julienned basil leaves, then serve with seared polenta slices on the side. (July 2020)
Cooking Adventures 