Try this delicious vegetarian main course with the Vine Cliff Oakville Merlot.
Ingredients
• ½ cup sun-dried tomatoes, not packed in oil
• 4 cup boiling water
• 1 teaspoon olive oil
• ½ cup minced onions
• 5 garlic cloves, pressed or minced
• 1¼ teaspoon salt
• 2/3 cup chopped fresh basil
• 2 cups chopped mushrooms
• 1¼ cups cornmeal
• 2 cups bread crumbs
• ¼ cup finely grated Parmesan cheese
• ½ cup fresh parsley leaves
• 3 to 4 egg whites
Tomato Wine Sauce
• 2 teaspoons olive oil
• 1 cup finely chopped onions
• 2 medium garlic cloves, minced or pressed
• 2 teaspoons ground fennel
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/3 cup GOOD red wine
• 3 cups undrained canned tomatoes
• Salt and ground black pepper to taste
Cover the sun-dried tomatoes with 1 cup boiling water and set aside.
In a small saucepan, warm the olive oil and sauté the onions, 1/3 of the garlic and ¼ teaspoon salt for about 5 minutes, until the onions soften. Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices. Drain and mince the sun-dried tomatoes, add them to the mushroom mixture and set aside.
In a medium saucepan, bring 3 cups of water, ¾ teaspoon salt and another 1/3 of the garlic to a boil. Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps. Lower the heat and cook, uncovered, gently for about 10 minutes, stirring often, until the cornmeal (now polenta) is quite thick. Add the mushroom mixture to the polenta and mix well.
Prepare an 8 X 12 inch baking dish with a light coating of cooking spray. Spread the polenta mixture evenly in the baking dish and chill in the freezer for ½ hour or in the refrigerator for at least 1 hour.
While the polenta is chilling, combine the bread crumbs, Parmesan cheese, the parsley and the remaining garlic and basil in a food processor or blender and whirl together until well mixed. Pour out into a large deep platter. In a separate large shallow bowl, lightly beat the egg whites and remaining ¼ teaspoon salt until slightly frothy.
Preheat oven to 400 degrees.
Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal. Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture. Place the breaded segments on a very lightly oiled or sprayed baking tray and bake for 20 minutes. With a metal spatula, carefully turn each segment over and bake for another 10 minutes, until golden brown. Top with Tomato Wine Sauce.
In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with salt, cover, and sauté on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add the fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil. Add 1 cup of wine to the chef. Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and ground black pepper to taste
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