Polenta Casserole with Sauteed Mushrooms, Blue Cheese, and Walnuts (MBR)

POLENTA

• 3 cups water
• 2 1/2 cups whole milk
• Salt
• 1 1/2 cups instant polenta
• 2 tablespoons unsalted butter
• 1 medium garlic cloves, minced or pressed through a garlic press (about 1 teaspoon)
• Ground black pepper

TOPPING

• 1/4 cup olive oil
• 8 portobello mushroom caps, wiped clean and slice 1/4 inch thick
• 1 large red onion, halved and sliced thin
• Salt
• 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
• 1 tablespoon minced fresh thyme leaves
• 1/4 ounce dried porcini mushrooms, rinsed and rehydrated, with soaking liquid reserved
• Ground black pepper
• 5 ounces Gorgonzola cheese, crumbled (1 1/4 cups)
• 3/4 cups walnuts, chopped coarse
• 2 tablespoons minced fresh parsley leaves

Mise en place.

Bring water, milk, and 2 teaspoons of salt to a simmer in a large, heavy-bottomed saucepan over medium high heat.  Very slowly pour polenta into liquid, stirring constantly.  Reduce heat to lowest possible setting, cover, and stirring occasionally until soft and smooth.

Cook piles of portobello and white mushrooms, onion, and 1/2 teaspoon salt in the oil over high heat until most of the mushrooms have exuded their liquid and browned.

Add garlic, thyme and porcini with reserved liquid.  Cook until most of liquid has evaporated and season to taste.

Layer polenta, mushrooms, blue cheese, and walnuts.  Bake in 400 degree over for 20 minutes.  Then let cool for ten minutes.

I remain un-wowed by the dish although I like these things separately, they just didn't seem to meld properly.

Hearty Vegetable Stew (BLR)

• 2 medium onions, minced
• 1 medium celery rib, minced
• 1 medium carrot, peeled and minced, plus 4 large carrots, peeled, halved lengthwise, and cut into 1-inch lengths
• 1 teaspoon olive oil
• Salt
• 9 medium (about 1 1/4 pounds), stems discarded, gills removed, caps halved and then sliced 1/2 inch thick
• 10 ounces white mushrooms, wiped clean, stems trimmed and mushrooms halved
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
• 1 teaspoon fresh minced thyme leaves, or 1/2 teaspoon dried thyme
• 1/2 cup dry white wine
• 4 cups low-sodium vegetable broth
• 1 1/2-2 cups water
• 1 (14.5-ounce) can diced tomatoes
• 2 bay leaves
• 1 1/2 pounds red potatoes (about 4 medium), peeled and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• 1 tablespoon balsamic vinegar
• Ground black pepper

Scraping out the gills of the portobellos or they would otherwise muddy flavor and color of the soup.

Mise en place.

Sweat the onions, celery, and carrots (I added some parsnips I had on hand) until vegetables are softened.

Add the mushrooms and cook until the liquid they release evaporates.

Add wine and reduce.  Then add broth, water, tomatoes, bay leaves, and potatoes and cook for about 1 hour.

 

The dish was fine, but hardly something that makes me want to give up meat really to prep and cook somewhat extensively.