Polenta with Sauteed Greens and Mushrooms and roasted veggies


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This meal turned out to be very filling with the addition of the homemade polenta.  The best part was the polenta topped with the sauteed greens and mushrooms.

Polenta is just cornmeal and broth, cream, or water (or a combination of those) and whatever seasonings you wish to add.

The polenta made here was simply one cup of cornmeal, 3 cups of broth, and one cup of water.

To make the polenta, heat the water and broth in a sauce pan.  Once it comes to a boil, gradually stir in the cornmeal, just a little bit at a time to avoid clumping.  Continue stirring almost non-stop until the polenta reaches your desired consistency.  In this case the polenta was cooked until it started pulling away from the walls of the pan and clumped together in the pot.  It was thick but not tough.

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Cooking the polenta -- not done yet!

In the meantime, wash/chop your veggies for roasting.  Roasting is simple.. preheat your oven to 400 degrees, and prep any veggies you wish to roast.  In this case I used carrots, white yams, green beans, and Chinese broccoli stalks.   I reserved the greens from the broccoli for sauteeing.

Toss the veggies with a little olive oil, fresh chopped garlic, leek if desired, and any seasoning you prefer.  Here I used oregano, pepper, salt, thyme, and fresh rosemary from the garden.

Bake the veggies for 30-45 minutes, turning periodically to ensure they don’t burn.

IMG 0969 300x225   Polenta with Sauteed Greens and Mushrooms and roasted veggies

Roasted veggies - Broccoli, potatoes, carrots, green beans

Now for the sauteed greens and mushrooms.  Chop your mushrooms, greens, and asparagus (optional but delicious).

IMG 0971 300x225   Polenta with Sauteed Greens and Mushrooms and roasted veggies

mmm.. asparagus

 

Heat a little oil in a pan and sautee a little diced garlic and leek for a minute.  Add the veggies and sautee until wilted and cooked through but still crunchy, 5-10 minutes.

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Sauteed greens, asparagus, and mushrooms

Serve all together on one big happy plate!

IMG 0982 300x225   Polenta with Sauteed Greens and Mushrooms and roasted veggies

Polenta with sauteed and roasted veggies

 

or… top with curry seasoned chicken… (recipe to come):

IMG 0983 300x225   Polenta with Sauteed Greens and Mushrooms and roasted veggies

Polenta & veggies topped with curry-seasoned chicken

 

 

April 21, 2011
Food, Recipe

 
 

Baked Polenta with Provolone, Roasted Peppers, and Mushrooms


wpid 2011 03 11 19 39 45 391   Baked Polenta with Provolone, Roasted Peppers, and Mushrooms

Amazing vegetarian deliciousness…all the ingredients in the title, throw in some savory spices like rosemary & thyme. Side of yummy kale chips. Prep time: 25 minutes. Cook time: 1 hour 10 minutes.

Can start with a savory bowl of Erin’s Broccoli & White Bean Soup.

LAYER 1 Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta (dried version)
1/4 cup roasted red peppers, well dried and diced (used raw red peppers and they worked just fine)
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

LAYER 2 Mushrooms:
1 tablespoon butter (extra virgin olive oil substitute)
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake
1 teaspoons garlic, minced
1 cup heavy cream (skim milk substitute)
1/2 cup parsley, minced
1 tsp Salt
1 tsp Pepper

LAYER 3 Provolone:
10 to 12 thin slices (8 ounces) Wisconsin (or original) Provolone Cheese

  1. Preheat oven to 375°F (190°C).
  2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
  3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
  4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
  5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
  6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).

Serves 24 as an appetizer, 8 to10 as an entrée.

 

Source: http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html

March 11, 2011
Food, Recipe