Creamy Polenta with Mushroom Sauce

Course Main Dishes Total Time Under 1h

Ingredients in this Recipe

1 medium onion, peeled, halved, and sliced (about 1½ cup)
1 tablespoon sea salt
2 cloves garlic, peeled and halved
2 cups (325 g) medium coarse polenta
3 (14 ounce or 400 g) cans diced tomatoes (42 ounces or 1,200 g)
4 tablespoons olive oil
8 cups (2 L) water
Freshly grated Parmigiano or Romano cheese
Sea salt and freshly ground black pepper
½ bunch chopped fresh basil leaves (about ½ cup)
½ ounce (15 g) dried mushrooms, soaked in hot water and finely chopped (about ¼ cup)

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