MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Broccoli Polenta w/Roasted Mushrooms
Categories: Vegetables, Chilies, Grains, Cheese
Yield: 4 Servings
MMMMM--------------------------POLENTA-------------------------------
1/4 c + 2 T extra-virgin olive oil
- divided
1 sm Head broccoli; stems peeled,
- coarse chopped into 3/4"
- chunks (2 cups)
1 ts Kosher salt; divided
Crushed red chile flakes
2 cl Garlic; coarse chopped
3 1/2 c Chicken or vegetable broth
2 ts Unsalted butter
1 c Medium-ground polenta
1 1/4 oz Fine grated Pecorino Romano
MMMMM-------------------------MUSHROOMS------------------------------
1 lb Maitake mushrooms; torn in
- bite-size pieces
1/4 c Extra-virgin olive oil
1/2 ts Fine sea salt
Flaky sea salt & cracked
- black pepper
Set the oven @ 375°F/190°C.
Position one of the oven racks in the center and place a
large baking sheet on top. Lightly oil and line a 9x5"
loaf pan with a sheet of parchment paper long enough
to hang over the wide edges and fold up and over the top
of the finished loaf. Set aside.
Make the polenta: In a large bowl, toss together the
broccoli, 1/4 cup olive oil, 1/2 teaspoon salt, the
chile flakes, and garlic, then spread the mixture over
the hot baking sheet in an even layer and roast until
the broccoli is tender and slightly browned, about 15
minutes.
Remove the pan from the oven, then carefully transfer
the broccoli to the bowl of a food processor and pulse
just until it reaches a coarse, crumbly texture. (Do not
purée.) Alternatively, hand chop the broccoli using a
chef's knife. Set aside.
In a medium pot over high heat, bring the chicken broth,
butter, and 1/2 teaspoon salt to a rolling boil, then
remove from the heat and set aside.
Set a large pot over medium-high heat. Add the polenta
and cook, stirring continuously, until fragrant and
toasty, about 2 minutes. Begin adding the hot broth to
the polenta approximately 1 cup at a time, whisking
until smooth after each addition. When all the liquid
has been added, bring the polenta to a full boil, then
turn the heat down to maintain a steady simmer and cook,
whisking and scraping the bottom and the sides of the
pot every 5 minutes, until the polenta is no longer al
dente and the liquid is fully absorbed, 15-25 minutes.
(The cook time will vary based on the brand of polenta,
but the granules should feel soft to the bite; it will
take some elbow grease to whisk at the end.)
Using a wooden spoon, fold the reserved broccoli and the
grated pecorino into the polenta until fully
incorporated, then spoon the mixture into the lined loaf
tin. Set aside until cool enough to handle, then fold
the overhanging parchment flaps over the surface of the
loaf, pressing down to level. Refrigerate for at least 2
hours, or for up to 1 week.
When ready to serve, set the oven to broil (convection
broil, if available). Position one of the oven racks in
the center and place a large baking sheet on top.
Meanwhile, use the parchment paper to transfer the
polenta from the loaf pan and onto a cutting board; cut
crosswise into eighteen 1/2" thick slices. When the
oven is hot, add 2 tablespoons of the olive oil to the
hot baking sheet; use a pastry brush to spread the oil
around to coat the surface, then transfer the polenta
slices to the sheet in a single layer. Brush the olive
oil from the surface of the pan over the tops of the
slices then broil until evenly golden brown, 15-20
minutes. Keep warm while you roast the mushrooms.
COOK THE MUSHROOMS: Turn the oven to 425°F/218°C and
place another large baking sheet inside. When the oven
is hot, place the mushrooms on the baking sheet and
drizzle with the remaining olive oil. Season generously
with fine sea salt and bake until the mushrooms are
crispy on the edges, about 15 minutes. Remove from the
oven and set aside.
Arrange the polenta slices over a large platter. Top
with the roasted mushrooms, season to taste with flaky
sea salt and black pepper, and serve hot.
By Julia Sherman
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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