Monday, April 4, 2011
Polenta con le vongole fungi: dinner for two
1/2 red onion - diced
1 Tbsp butter
5 mushrooms - sliced
1/2 jar red sauce, I used 26 oz ragu... or make your own.
5 cloves garlic - minced
1/2 cup shredded parmesan
2 mozzarella balls
1tsp italian seasoning
1/2 can of beer
preheat oven at 375f
Prepare oven safe plates by putting down red sauce in equal portions on each. Slice polenta in 8 equal slices. Arrange onto of sauce in a line of 3. Sprinkle some shredded parmesan and italian seasoning onto the plates. Place last slices of polenta on the middle slice on the plate and place mozzarella ball on top.
Place into oven for 15 minutes.
Next melt butter in skillet and make sure you have a glass lid that fits it. When melted add diced onion, minced garlic, and sliced mushrooms. Cook for until onions are clear, about 8-10 mins then add clams and beer and 2 tbsp of red sauce and bring to a simmer. Cover and lower heat to low. Steam the clams until you see them all open up(about 8 mins), discard any that don't.
Now arrange the clams on the hot plate around the polenta, add the mushroom mixture to the slices on the outside and the rest of the parmesan on top. Spoon the juices from the pan into the open clams and serve.