Recipe: Soft Polenta with Pork-Shiitake Sauce

SOFT POLENTA WITH PORK-SHIITAKE SAUCE

3/4 pound pork tenderloin
1/2 pound shiitake mushrooms
2 tablespoons olive oil
1 cup finely chopped yellow onion
1 large clove garlic, peeled and minced
1/4 cup dry red or white wine
1 (28-ounce) can peeled and diced tomatoes, undrained
1 teaspoon dried basil leaves, crushed
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley
4 cups unsalted chicken broth
1/2 teaspoon salt
3/4 cup polenta (stone-ground or medium-ground yellow cornmeal can be substituted)
Optional: 1 tablespoon butter
1/3 cup grated Romano cheese

TO PREPARE THE PORK:
Preheat oven to 350 degrees F.

Place the tenderloin in a foil-lined baking pan and bake in a preheated 350-degree F oven 45 minutes, or until cooked through. Remove from the pan and cool. (This can be done 24 hours in advance; cool, wrap with aluminum foil and refrigerate.)

TO PREPARE THE SAUCE:
Wipe the mushrooms with a damp paper towel and trim the stems. Slice thinly and set aside.

In a large skillet, heat the olive oil over medium-low heat. Add the onion and garlic; saute 10 minutes.

Increase the heat to medium. Add the sliced mushrooms and saute 5 minutes.

Pour in the wine and cook until evaporated.

Stir in the tomatoes, basil, sugar and pepper. Simmer 15 minutes.

Cut the pork into shreds and stir into the sauce. Simmer 5 minutes. Stir in parsley. Keep warm.

TO PREPARE THE POLENTA:
In a large pot, combine the broth and salt. Bring to a boil. Add the polenta slowly, whisking until smooth. Reduce heat to medium-low, cover and cook 20 minutes, stirring often with a wooden spoon. The polenta is done when it starts to pull away from the sides of the pan. Stir in the butter and cheese.

TO SERVE:
Spoon the polenta into large soup bowls. Ladle the sauce on top and serve, with extra cheese if desired.

Servings: 4
Adapted from source: McCall's Best One-Dish Meals by the Editors of McCall's Magazine