It’s great to be back with a new recipe! I haven’t worked with polenta much, so I decided to take the easy route and use the pre-cooked version.
It’s great when you don’t want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this “f***ing brilliant.” Need I say more?
INGREDIENTS:
1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
1/2 C green onion, sliced
3 Tbs Earth Balance
1/4 C flour, any variety
1/2 tsp marjoram
1/4 tsp black pepper
1 to 1-1/4 C vegetable broth
1/4 C Marsala cooking wine
DIRECTIONS:
Slice the polenta into about 18-19 slices.
In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.
Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it’s smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.
Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!
- 1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
- 1-2 Tbs olive oil
- 2 C mushrooms, sliced (I recommend cremini or baby portobello)
- ½ C green onion, sliced
- 3 Tbs Earth Balance
- ¼ C flour, any variety
- ½ tsp marjoram
- ¼ tsp black pepper
- 1 to 1-1/4 C vegetable broth
- ¼ C Marsala cooking wine
- Slice the polenta into about 18-19 slices.
- In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.
- Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it's smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.
- Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!
