Categories: Italian, Main Dish, Vegetarian
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cups sliced mushrooms
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can 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
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In a saucepan over medium heat, add the oil.
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Add the next 5 ingredients; cook for 5 minutes or until soft.
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Add in the tomatoes, parsley, basil, thyme, and rosemary.
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Bring to a simmer and simmer for 15 minutes.
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Season with salt and pepper to taste. 6 In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
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Pour in the cornmeal in a slow stream while whisking constantly.
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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.
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Add in the butter and parmesan cheese; stir to combine.
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Ladle the polenta into individual bowls; top with tomato sauce.
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Sprinkle with extra parmesan cheese.