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Joni's Polenta
Served with Empire Falls Polenta: 1/2 gallon whole milk, heated salt, pepper, lemon juice, lemon zest, granulated garlic, and Frank's hot sauce -Boil -Add instant polenta -Takes 6-7 minutes -Melt 1 lb goat cheese in 1 qt heavy cream and add to polenta Topping: -Saute portobello mushrooms in olive oil and butter -Hit with splash of white wine and lemon juice, salt and peppe -Add chicken stock, cook until almost finished -Add roasted red peppers (13 oz for 1/2 recipe), pine nuts, lemon juice, zest, garlic, salt and pepper and tamari -Add brown butter to veggies, drizzle basil oil and parmigiano over top (Notes: I use 1 lb of instant polenta for this recipe, 1 lb of mushrooms, and about a pound of roasted peppers. I don't think I really measure anything else. I have used about a 1/4 cup of pine nuts which seems fine. I forgot them the last time. And we decided the goat cheese is essential.) |