march 22, 2011

We made this dish once before and it was a pleasant surprise. This second time around, we changed it up a little. Instead of couscous, we used polenta. While both taste delicious, we lean toward the couscous. This is a pretty fast and tasty dish. Any mix of mushrooms can be used.

Mushroom Polenta Squares

1 cup polenta
2 cups vegetable stock
3 tbs butter
3/4 cup parmesan, grated
2 cups crimini mushrooms, washed and sliced
2 cups (white) button mushrooms, washed and sliced
1 medium onion, chopped
3 gloves garlic, finely chopped
1 bay leaf
2 tsp herbs de provence
1.5 tsp thyme
1.5 tsp oregano
salt, pepper
parsley, chopped
1 tbs balsamic vinegar

Bring stock to a boil in medium sauce pan. Slowly add polenta while stirring. Reduce heat and simmer for 20 minutes, stirring often. Remove from heat, and stir in parmesan and butter. Ladle polenta into a pre-greased 8″ square baking dish. Spread mixture evenly and then place dish in freezer for ten minutes to cool.

In a heavy fry pan, heat several ounces of olive oil over medium heat. Add mushrooms and cook for four minutes, or until just softened, then remove from pan. Add a splash of olive oil to pan, then add the onion, and cook five minutes, or until just browning. Toss in garlic and cook 30 seconds. Next, add herbs to the pan, along with two ounces of water, and cook for three minutes. Return mushrooms to pan, and add parsley and vinegar. Cook for two minutes. Remove bay leaf, and add salt and pepper to taste.

Sprinkle extra parmesan over polenta, then place dish under broiler for twelve minutes, or until top just begins to brown. Cut polenta into four (4″) squares. Place one square on each plate and top with mushroom mixture. Serve immediately.

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