Crispy Polenta with Mushrooms, Wilted Greens and Balsamic Vinaigrette

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 shallot, minced
  • 3 tbsp balsamic vinegar
  • 1/2 tsp fresh thyme
  • 5 tbsp olive oil
  • salt and pepper
  • 2 cups warm cooked polenta
  • 5 tbsp butter, divided
  • 1/2 cup red wine
  • 1 cup vegetable stock
  • 4 tbsl olive oil divided
  • 1 cup shiitake mushrooms
  • 1 cup cremini mushrooms
  • 2 cups Swiss chard
  • 2 cups arugula
  • 2 tbsp water

Directions

  1. In a food processor, mix together shallots, vinegar and herbs. Drizzle in olive oil with machine running. Season with salt and pepper, to taste.

  2. In a large mixing bowl, stir together cooked polenta with 4 tbsp butter. Season with salt and pepper.

  3. Pour polenta to 1/2-inch thickness in an 8-inch square pan. Refrigerate for 2 hours.

  4. In a saute pan, whisk together wine and vegetable stock; cook until reduced by half. Remove from pan and set aside.

  5. In the same pan, heat tbsp of olive oil and saute the mushrooms.

  6. Add the wine and stock reduction to the mushrooms; cook 2 minutes. Season with salt and pepper. Remove from pan and keep warm until ready to serve.

  7. In the same pan, melt the remaining 1 tbsp butter. Add greens and water and cook just until greens are wilted. Keep warm.

  8. Remove polenta from refrigerator and cut into 8 squares.

  9. In a large skillet, heat the remaining 2 tbsp olive oil and cook polenta until crispy, turning once.

  10. . Place wilted greens on serving plates, top each with 2 squares of warm polenta, then spoon mushrooms over the top. Drizzle with vinaigrette.

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