Polenta with Woodland Tomato Sauce

Main Entrée



  • ¾ c. yellow cornmeal
  • 1 Tbs. oregano or basil
  • 3 c. water
  • ½ tsp. salt
  • 2 bouillon cubes
  • 1 Tbs. butter
  • ¼ c. freshly grated Parmesan or Asiago cheese


In a deep saucepan, bring water, salt and bouillon to a boil. Gradually add cornmeal, whisking constantly. Reduce heat to medium and continue cooking, stirring constantly, about 15 minutes or until the mixture is very thick (caution: polenta will pop and splatter). Remove from heat. Stir in oregano or basil, cheese and butter. Spread polenta in oiled 9" pie plate, cover with plastic wrap and chill until firm, at least 30 minutes. Cut into 8 wedges, place on cookie sheet & brush with olive oil. Broil for 8-10 minutes until browned, turning if desired. Wedges may also be grilled.

Woodland Tomato Sauce with Morel Mushrooms


  • 2 Tbs. butter
  • ½ tsp. black pepper
  • 2 Tbs. olive oil
  • ½ tsp. salt
  • 1 small onion
  • ½ sweet red or yellow pepper
  • 2 tsp. crushed garlic
  • 1½ c. morels, chopped
  • 1 Tbs. dried oregano or basil
  • ¼ c. wine
  • 3 Tbs. chopped fresh parsley
  • ½ lb. Italian sausage, browned
  • 4 tsp. sugar
  • 1 6-oz. can tomato paste
  • 4 c Roma tomatoes, chopped (or 2 cans diced tomatoes)


Melt butter with oil. Add onion, garlic, seasonings, morels, pepper and wine.

Cook 3 minutes or until onions are brown. Add tomatoes and crumbled Italian sausage, then simmer 5 minutes. Add tomato paste.

Serve Woodland Tomato Sauce over hot polenta with grated Asiago or Parmesan cheese to top.

MDC's Martha Daniels shows you how to prepare this recipe using Missouri's favorite wild mushroom and creamy, savory polenta

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