2 Tablespoon olive oil
1 Med. chopped onion
1 Teaspoon dried basil, crumbled
1 Large garlic clove, minced
1/2 Teaspoon dried oregano, crumbled
Pinch of dried crushed red pepper
1/2 Lb. mushrooms, thinly sliced
1/2 Cup dry white wine
1 (14 -16 oz) Can whole tomatoes drained, chopped, juice reserved
3 Tablespoon chopped fresh parsley
For Sauce: Heat oil in heavy medium saucepan over medium heat. Add onion and cook until tender, adding 1 to 2 Tablespoon water, if onions sticks, about 3 minutes. Add garlic, basil, oregano and red pepper and sauté 1 minute. Increase heat to medium high. Add mushrooms and sauté 2 minutes. Add 1/4 cup wine and cook until dry, stirring occasionally, about 3 minutes. Add remaining 1/4 cup wine and tomatoes with juices. Season with salt and pepper. Bring to a boil. Reduce heat and simmer until reduced to 2 1/4 cups, stirring occasionally, about 30 minutes. Add parsley. Can be made 1 day ahead-cover and chill.
1 Cup yellow cornmeal
1 Cup cold water
2 Cups canned chicken broth
1 Cup fresh or frozen corn kernels
8 Tablespoons grated parmesan
3 Tablespoons olive oil
Whisk cornmeal & water in small bowl to blend. Bring broth to boil in heavy medium pan over high heat. Add entire cornmeal mixture once and stir until mixture boils and thickens. Reduce heat add corn and simmer until very thick, stirring often to prevent sticking, about 15 minutes. Mix in 5 tbsp. parmesan cheese. Spoon polenta into un-greased 9 “ cake pan and smooth top. Cool polenta. Can be made 1 day ahead-cover & refrigerate. Bring to a room temperature before continuing. Preheat broiler. Turn out polenta on work surface. Brush 1 Tablespoon of oil over polenta. Cut into 6 wedges. Place the oil side down on non-stick cookie sheet. Brush the top with 2 Tablespoons of oil and brown until golden. Warm sauce and put over polenta. Sprinkle with remaining parmesan.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!