Creamy Polenta with Braised Greens and Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 head garlic, unpeeled, separated into cloves
4 c milk
1 c fine white cornmeal
½ tsp salt, or more to taste
¼ tsp freshly ground black pepper
2 Tbsp unsalted butter
1 lb fresh oyster and/or shiitake mushrooms, washed, tough stems removed, and cut into bite-size pieces
1 small white onion, chopped
1 serrano pepper, seeded and minced
2 springs fresh thyme leaves
1 bunch Swiss chard or kale, washed, stems removed, and coarsely chopped
½-¾ c vegetable or chicken stock or broth, divided
2 oz firm grating cheese (such as parmesan)
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Directions: |
Directions:1. Preheat oven to 350º. In large, dry skillet, roast garlic cloves over medium heat, stirring occasionally, for 8-10 minutes, until they begin to brown and the garlic feels soft when squeezed. Remove from heat. Peel and finely chop cloves. Set aside.
2. In a large saucepan with a tight-fitting lid over high heat, bring the milk just to a simmer. Reduce the heat to medium and slowly pour in the cornmeal, whisking constantly. Whisk in the salt. When the mixture has thickened slightly, remove from the heat, cover the saucepan, and transfer to the oven.
3. Bake for 10 minutes and then whisk. Bake another 10 minutes and whisk again. If the polenta is too thick, stir in additional milk or water. If it's too thin, cover and return to the oven for 5 minutes. After removing the polenta from the oven, stir in the black pepper and keep warm.
4. While the mixture is baking, melt the butter in a large, deep saute pan over medium-high heat. Add the mushrooms and roasted garlic and saute for 4-5 minutes, until browned. Add the onion, pepper, and thyme and saute for 5 minutes. Add the chard and ½ cup of the broth. Cook, stirring occasionally, until chard is tender, about 6-8 minutes. If the mix is dry, add the remaining broth. Remove from the heat and season with salt to taste.
5. Spoon the warm polenta into 4 shallow bowls and top with the vegetable mixture. Grate some of the cheese over each bowl before serving. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: One of my dance students, Sarah Stegner, is a well-respected chef and the owner of the Green City Market, my favorite farmer's market I've ever been to. She gave me an early morning tour of the market once, and I got to meet the friendliest farmers and food producers eager to impress Sarah's friend. One of those farmers was Tracey Vowell. This is her polenta and vegetable recipe, and it's a beautiful way to treat these ingredients.
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