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tomato sauce

Tomato Products

Great basics result in great dishes. That’s why professional chefs insist on premium Heinz tomato products. They’re ideal as a base or to add thickness and flavour to pasta and pizza sauces, barbecue sauces, chili, gravies and stews


Baked Polenta with Wild Mushrooms


6 ½ cup(s) (1.5 L) Water 
2 cup(s) (500 ml)  Corn meal
2 tsp (10 ml)  Dried sage 
4 tbsp (60 ml)  Shallot 
2 tbsp (30 ml)  Garlic
2 tbsp (30 ml)
Olive oil 
1 quart (1 L)  Bell'Orto Diced Tomatoes in Juice  (76000239 - 6x2.84 L Case)
2 tbsp (30 ml)  Parsley flakes
1 tbsp (5 ml)  Rosemary 
1 tbsp (5 ml)  Oregano (dried)  
1 cup(s) (250 ml)  Cream (heavy)  
3 cup(s) (750 ml)  Mushrooms  
  Butter (clarified)  


In a large pot, bring salted water to a boil.  Add cornmeal in a slow, steady stream while stirring continuously, until fully incorporated.  Add the sage and continue stirring for 20 minutes, or until polenta pulls away from the side of the pot.  Pour polenta onto a wet sheet pan, smooth top, cover and chill.

Saute the shallots and garlic in olive oil until lightly browned.  Add the tomatoes, parsley, rosemary and oregano; simmer for 5 minutes.  Stir in the hot cream and keep warm.

Saute the wild mushrooms in smoking hot clarified butter until crisp and cooked through.

Cut the polenta into desired sizes and shapes.  When needed, heat polenta and place over 3 oz. of tomato sauce and top with wild mushrooms.