Roasted mushrooms and tomatoes with polenta
Roasted mushrooms and tomatoes with polenta - it's one of my favorite meals, which reminds me of family dinners. I was always waiting like a cat by the oven, whenever my mother cooked something like this.
Soft and warm polenta served with oven-baked mushrooms and tomatoes cooked in white wine and spices, well roasted and juicy.
Portions: 5
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients:
700 g of mushrooms
4 medium tomatoes
50 ml white wine
30 ml of oil
Salt pepper
1/2 teaspoon dried basil
3 tbsp sun-dried tomato pesto
200 g of ground corn
1 L of water
Method:
Preheat the oven to 180 degrees
Wash the mushrooms, break their tails, and place them in an oven tray. Among them, put the tomatoes cut into smaller pieces. The oven tray should be quite full.
Mix the oil, white wine, salt and pepper in a cup and pour over the mushrooms and tomatoes.
Sprinkle with dried basil, sun-dried tomato pesto, and put them in the oven for 40-45 minutes.
After 20 minutes have passed, you can also tackle the polenta. Put a medium pot (preferably a small cast iron cauldron) with water on the boil. When the water is boiling, add the ground corn little by little until it reaches a thicker consistency. Put a little oil and salt, let it cook for about 20 minutes, mixing well with a whisk. As an idea, the ratio for a creamy polenta is 1 measure of ground corn to 4 measures of water.
Put some polenta on a plate, over the mixture of tomatoes and mushrooms and some sauce.
Enjoy!