Lately Los Angeles can’t make up it’s mind about the season. It snaps from the heat of summer to the chill of fall overnight which results in some pretty large swings in my food cravings. One day I’m eating ice cream and making refreshing coolers to drink and the next I want something heavy, earthy and cheesy in my belly. This recipe is for the latter. It’s for those nippy days when the dogs snuggle in a heap for warmth and the cat that always wants to be outside seems to be morphing into an indoor version of her wild self. Everything just gets a bit cozier and more cuddly when the temperatures dip!
Nothing is more comforting than a decadent creamy polenta. I recently had to go gluten-free and was unsure how to replace the pastas etc. that make up the warm heavier foods of winter. Enter polenta. Problem solved! This soft parmesan polenta is a bit sinful but not nearly the calorie bomb I’ve seen in other versions so don’t feel too bad about it;) Oh, and there’s some wilted greens in there so there ya go, a vegetable!
Also, this is so easy….
- 1½ pounds mixed wild mushrooms (chantrelle, maitake, oyster, shitake, beech...), cleaned and chopped
- 1 shallot, minced
- 1 Tablespoon garlic, smashed
- 1 Tablespoon aged balsamic vinegar
- 1 Tablespoon dried thyme
- 1 teaspoon fresh rosemary, minced
- 2 Tablespoons butter
- 4 ounces baby kale leaves
- salt and pepper, to taste
- 2 cups water
- 1½ cups milk (I use 2%)
- ¾ cup polents (not instant)
- ¼ teaspoon sea salt
- 1 Tablespoon butter
- ¼ cup grated parmesan, extra for serving
- In a medium saucepan, combine water, milk, and salt. Bring to a simmer and slowly whisk in polenta. Reduce heat to low and cook partially covered for 20 minutes, whisking every 5 minutes, until polenta is creamy. Remove from heat, stir in butter and parmesan.
- While polenta is cooking, heat butter in a skillet with garlic and shallot. Add mushrooms, balsamic vinegar, thyme and rosemary and saute for 5-10 minutes on medium heat until fragrant and very slightly browned. Salt and pepper to taste, stir in kale and remove from heat.
- Divide polenta into bowls, top with mushroom ragout and sprinkle with shaved parmesan to garnish.
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