1 cup canned tomatoes diced with their juice from one 15-ounce can canned
1 cup cilantro leaves chopped
1.3 cups cornmeal
2 cloves garlic minced
1 jalapeno sliced
1 pound mushrooms sliced
3 tablespoons olive oil
1 teaspoon oregano dried
2 cups cabbage shredded red
1 onion red sliced
3 teaspoons salt
0.3 pound mushroom caps sliced
6.5 cups water
2 tablespoons red-wine vinegar
Equipment
frying pan
sauce pan
whisk
wooden spoon
Directions
In a medium saucepan, bring 4 1/2 cups of the water and 1 teaspoon of the salt to a boil.
Add the cornmeal in a slow stream, whisking.
Whisk in the butter. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes. Cover to keep warm.
Meanwhile, in a large deep frying pan, heat the oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the tomatoes, vinegar, oregano, and jalapeo. Cook, stirring frequently, for 5 minutes.
Add all the mushrooms, the cabbage, and 1 cup of the water to the pan. Bring to a boil. Cover and reduce the heat to moderately low. Simmer, stirring occasionally, for 15 minutes.
Add the remaining 1 cup water and 2 teaspoons salt and simmer, covered, until the vegetables are tender, about 10 minutes more. Stir in the cilantro and serve over the polenta.
Wine Recommendation: Made from tempranillo, Spain's greatest red grape, Riojas offer wonderful concentrated roasted-berry flavors. Long aging in oak barrels gives them a supple, round texture and a complex spiciness that makes them great accompaniment for this escabche.
