MARINARA SAUCE
2 tb Extra virgin olive oil
1 tb Chopped garlic
16 oz Crushed tomatoes; with juice
1 tb Chopped fresh basil
Salt and pepper; to taste
1 tb Dry red wine
1 pn Sugar
POLENTA
2 tb Unsalted butter
2 ts Minced garlic
3 1/2 c Water
1 ts Salt
1 c Polenta
FILLING
2 tb Olive oil
2 c Portobello mushrooms;
-stemmed and sliced
1/2 c Chopped pitted olives;
-kalamata
2 tb Chopped fresh basil
1/2 ts Chopped fresh thyme
1/2 c Soft fresh goat cheese;
-crumbled
1 c Mozzarella cheese; grated
1 c Parmesan cheese; freshly
-grated
To make the sauce: Heat the oil in heavy saucepan over medium heat. Add the
chopped garlic and stir until golden, about 3 minutes. Using a slotted
spoon, remove and discard the garlic. Add the tomatoes and basil to the
saucepan. Season lightly with salt and pepper. Bring to simmer, reduce heat
to low and simmer for 10 minutes, stirring occasionally. Add the wine and
simmer for 5 minutes.
Puree the sauce in a processor or blender. Adjust seasoning with salt,
pepper and sugar. To make the polenta: Butter a 9- inch glass baking pan.
Melt the butter in a heavy saucepan over medium heat. Add the garlic and
saute until golden, about 3 minutes. Add the water and salt and bring to a
boil. Slowly add the polenta in a continuous stream, whisking constantly.
Reduce heat to low, and cook, stirring, until the polenta is very thick,
about 20 minutes. Pour into the prepared baking pan, building up the sides
slightly.
Position the broiler rack at least 8 inches from the heat
Yields
6 Servings