POLENTA

Ingredients

• 6 cups water
• 2 teaspoonsa Cervia Sea Salt
• 2 cups Moretti Bramata Polenta
• 1 cup Aged Parmigiano Reggiano DOP, grated
• Pepper to taste

In a large saucepan, heat water with 1 teaspoon of salt until almost boiling. Add polenta in a slow, steady stream, stirring continually with a whisk over low heat until polenta is incorporated into water and becomes a thick, smooth mass.  Continue to stir with a wooden spoon for 40 minutes until polenta is very thick and begins to pull away from the sides of the pan.  Add grated Parmesan and stir to incorporate. Either keep warm to serve soft,  or set aside to cool and then cut into slices. After cooling, polenta may be sliced and then grilled, baked, or fried.

CACCIATORE SAUCE 

• 2 ounces Asiago Funghi Porcini Secchi
• 1/2 cup very hot water
• 3 tablespoons Ravida ExtraVirgin Olive Oil
•  1 medium onion, minced
• 2 cloves garlic, minced
• 1/2 rib celery, chopped 
• 1 28-ounce can La Valle Tomatoes DOP
• 1/2 pound crimini mushrooms, sliced
• 4 Spanish Garden Piquillo Peppers, chopped
• 1/3 cup white wine or water
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Italian parsley, chopped
• Salt, pepper to taste

Put Funghi Secchi (dry mushrooms) in hot water in a small bowl and let sit for 20 minutes until softened. Meanwhile, heat 2 tablespoons olive oil in a large skillet or sauté pan, and add onion, garlic, and celery. Saute over medium-high heat until softened. Add tomatoes, breaking up with a fork, thyme and parsley. Let cook until thickened about 15 minutes. Drain dry mushrooms, and chop them, reserving about 1/4 cup soaking liquid. In a small skillet, heat 1 tablespoon olive oil, and sauté crimini and reconstituted mushrooms. Add the white wine and simmer until reduced by half. Add the chopped peppers to the tomato sauce and then the sautéed mushrooms. Salt and pepper to taste. If it seems dry, add some of the soaking liquid. Cook over low heat for a few minutes more. Serve over either soft, grilled or baked polenta.