Ingredients: |
Ingredients: goat cheese
roasted Sweet Potatoes
roasted Aspargus
roasted golden beets
crimini mushrooms
grilled polenta cake (recipe on p.)
rich mushroom broth (recipe on p. )
Grilled Polenta Cake
Ingredients
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
Rich Mushroom Broth
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Directions: |
Directions:1. Make polenta cakes a few hours ahead, or a day ahead. See recipe under category 'Breads, Tortillas and Muffins'.
2. Roast the sweet potatoes,tomatoes, asparagus, golden beets, zucchini, mushrooms, in oven. (See full instructions under category "Substitutions and How to, roasted vegetables". May add cubed grilled tofu.
3. Make the mushroom sauce Thicken slightly with kuzo root(kuzo & water)
4. Cut polenta cake into 1.5" cubes. Grill cakes in cast iron pan with vegetable oil. In a medium serving bowl add roasted vegetables and tofu. Add mushroom broth and herbs to the veggies (should be a light mushroom broth/sauce, not heavy, just covering the vegetables) and a dollup of feta or other soft cheese. Season with salt and pepper, if needed. |
This recipe for Garden Harvest - Flying Star Cafe is from