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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Polenta with White Cheddar, Chard and Wild Mushrooms

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Polenta with White Cheddar, Chard and Wild Mushrooms Empty Polenta with White Cheddar, Chard and Wild Mushrooms

    Post by Lobo Wed 20 Jan 2016, 9:43 pm

    Polenta with White Cheddar, Chard and Wild Mushrooms Img50l
    Polenta with White Cheddar, Chard and Wild Mushrooms
    Polenta with White Cheddar, Chard and Wild Mushrooms Translucent
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    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Servings: 6
    Topped with chard and mushrooms, this is an excellent vegetarian dish. The cheese infuses the polenta with such flavor that it could be eaten on its own, without the vegetable topping. In place of the cheddar, you can try Parmigiano-Reggiano or fontina cheese.






    • 674

    Ingredients:


    • 8 cups (64 fl. oz./2 l) water
    • 3 tsp. sea salt
    • 1 1/2 cups (10 1/2 oz./330 g) polenta
    • 2 bunches chard, tough stems removed
    • 1 fresh rosemary sprig, about 6 inches (15 cm) long
    • 1 Tbs. extra-virgin olive oil
    • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
    • 1 Tbs. minced shallots
    • 1 lb. (500 g) assorted wild mushrooms such as chanterelle,
        porcini, morel or lobster mushrooms, cleaned and coarsely cut
        or left whole depending on size
    • 1 cup (4 oz./120 g) shredded or crumbled white cheddar
        cheese
    • 1 1/2 tsp. freshly ground pepper

    Directions:

    In a large saucepan over high heat, bring the water and 1 1/2 tsp. of the salt to a boil. Add the polenta in a slow, steady stream, stirring constantly. Reduce the heat to low and cook, stirring often, until the polenta pulls away from the sides of the pan, 40 to 45 minutes.

    Meanwhile, bring a large pot of water to a boil over high heat. Add the chard leaves, folding them to fit, and the rosemary sprig. Reduce the heat to medium and cook until the chard ribs are easily pierced with a fork, about 15 minutes. Drain well, then chop coarsely and squeeze dry. Set aside.

    In a fry pan over medium-high heat, warm the olive oil and melt 1 Tbs. of the butter. Add the shallots and mushrooms and cook until the mushrooms are tender, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Reserve the juices in the pan.

    When the polenta is ready, stir in the remaining 3 Tbs. butter, 3/4 cup (3 oz./90 g) of the cheese, and 1 tsp. each of the salt and pepper. Cook until the butter and cheese have melted, 3 to 4 minutes. Set the fry pan with the reserved juices over medium-high heat. Warm the juices, then add the chard and mushrooms and cook, stirring, until hot and well coated with the juices. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper.

    Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining 1/4 cup (1 oz./30 g) cheese. Serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

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