Ingredients:
1 tablespoon extra virgin olive oil
4 cups sliced mushrooms
1 onions, finely chopped
1 carrots, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
1 (28 ounce) cans crushed tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and pepper
8 cups water
1 teaspoon salt
2 cups medium-grind cornmeal
1 tablespoon butter
5 tablespoons fresh grated parmesan cheese
Directions:
In a saucepan over medium heat, add the oil.
Add the next 5 ingredients; cook for 5 minutes or until soft.
Add in the tomatoes, parsley, basil, thyme, and rosemary.
Bring to a simmer and simmer for 15 minutes.
Season with salt and pepper to taste.
In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
Pour in the cornmeal in a slow stream while whisking constantly.
Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
Add in the butter and parmesan cheese; stir to combine.
Ladle the polenta into individual bowls; top with tomato sauce.
Sprinkle with extra parmesan cheese.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.