Polenta Medallions with Mushroom, Pancetta and Spicy Tomato Sauce

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This dish can be served as an appetizer or as a main
course. Sauteed shrimp, a variety of mushrooms, and diced pancetta are
served over polenta medallions topped with a touch of spicy tomato
sauce and crumbled ricotta cheese.

mushroom_pancetta_polenta_spicy_tomato_sauce.jpg

This dish that can be made in a half hour and boasts a medley of flavors in one bite.

mushroom_pancetta_polenta_2.jpgPolenta Medallions with Mushroom, Pancetta and Spicy Tomato Sauce

Ingredients

  • 1 Tbsp Olive Oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 cup diced pancetta
  • 1 jar of Bertolli Arrabiatta Sauce (spicy tomato sauce)
  • 2 Tbsp Tomato paste
  • a pinch of red pepper flakes
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 10 oz Button Mushrooms, cut into 1/4″ slices
  • 6 oz Portobello Mushrooms, cut into 1/4″ slices
  • 6 ox Shitake Mushrooms
  • Polenta: Homemade or Pre-packaged roll (easily found in supermarkets)
  • 4 sun-dried tomatoes, julienne
  • garnish with flat leaf parsley

Directions

  1. Heat
    skillet over medium-high heat, add olive oil. When hot add onions and
    pancetta – cook until golden brown for abut 8-10 minutes. Add garlic
    and cook for 2 minutes.
  2. Add tomato sauce, red pepper
    flakes, and tomato paste. Lower heat to medium and let cook while
    preparing the rest of the recipe.
  3. In a separate skillet, add butter and olive oil. When hot, add mushrooms and cook for 12 – 15 minutes until golden
    brown. Remove mushrooms and place in a covered bowl; set aside
  4. Cook the Polenta as per directions–grilled, saute or bake. I used a prepared polenta roll.
  5. Slice Polenta roll into 1-inch rounds. Saute or grill per directions

Plating the Dish

  1. Place a spoonful of tomato sauce on each plate
  2. Add 2-3 polenta rounds
  3. Top with Mushrooms, julienned sun-dried tomatoes and ricotta cheese
  4. Top with a touch of Tomato sauce. 
  5. Add parsley. Serve immediately