Wednesday, October 27, 2010

Soft Polenta with Wild Mushroom Sauté

I'm working on a candy-bark thing for Halloween for my office but I screwed up the white chocolate and I think I might have just a big crumbly mess instead. I guess we'll see when I post about it tomorrow.

Tonight I made myself some polenta and mushrooms. I actually made two servings so I could take some to work, but didn't get the chance because about 10 minutes after I finished the first bowl, I ended up eating the other bowl. Oops.

It was very good. Very simple. Didn't realize how ridiculously simple homemade polenta is. I don't know if I'd make it again, but I really did like it a lot. It was a quick dinner that seemed like it should have taken more effort to create.

Terrible Blackberry photo:

Soft Polenta with Wild Mushroom Sauté
Cooking Light, November 2008

This is an easy and versatile side dish. The polenta is topped with a quick sauté of wild mushrooms (or use exotics, like shiitake and oyster, if wild are not available). If you replace the chicken broth with vegetable broth, this side dish can serve four as a vegetarian entrée. Garnish with sage sprigs.

2 tablespoons butter
1 1/2 cups thinly sliced leek
12 ounces wild mushrooms -- sliced
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons dry sherry
1 teaspoon finely chopped fresh sage
1/4 teaspoon salt -- divided
1/4 teaspoon freshly ground black pepper -- divided
2 cups water
2 bay leaves
14 ounces fat-free, less-sodium chicken broth
1 cup quick-cooking polenta
2 tablespoons shredded fresh pecorino Romano cheese
2 tablespoons shaved fresh pecorino Romano cheese

1. Melt butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.

2. Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.

Servings: 6

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