I’ve been thinking about this for the better part of a week now. The ingredients and recipe elements have been floating around in my head, and I finally had the chance to get them out in the form of a dish! This past weekend, we started to install our fence in the backyard, so that has been keeping me rather busy. What that means is a lot of delivery and take out. After having pizza for both lunch and dinner one day (see, I told you dietitians live in the same world you do!), we decided some real food was in order!
Enter: CSA delivery items! This dish contains the cheese, rosemary, cornmeal, and mushrooms (and it’s garnished with the chives) from our boxes! What a great assortment! I decided polenta would be the perfect use for the cornmeal and everything else just kind of fell into place. Fun fact: When treated with UV light, mushrooms are the only vegetable source of vitamin D!
Full disclosure: I am not from the South, nor am I trained in the culinary traditions of the South. I only know how to cook polenta from my own research. I can’t say if this dish is traditional or not (I’m sure it’s not), but I can tell you that my taste buds (and Handsome Husband’s taste buds) approve, and I hope yours will too!
FETA AND ROSEMARY POLENTA WITH CRIMINI MUSHROOM REDUCTION
Makes: 9 polenta cakes
3 cups Water
1 cup Cornmeal
½ cup Boltonfeta Cheese (or Feta Cheese)
1 Tbsp minced Fresh Rosemary
For Mushroom Reduction
1 lb Crimini Mushrooms, sliced
2 cups Vegetable Stock
½ cup White Wine
2 Tbsp minced Garlic
1 Tbsp Butter
For Polenta (can be done a day ahead)
1. Pour water in a medium sauce pan and bring to a rolling boil. Add cornmeal, whisking constantly.
2. Reduce to simmer and continue to stir until very thick; about 10-20 minutes.
3. Stir in rosemary and cheese.
4. Pour into well-greased muffin tin, cover, and refrigerate at least one hour to overnight.
5. When ready to serve, pop muffin tin in a 350⁰ oven until heated through, or microwave individual cakes for about a minute and a half each.
For Mushroom Reduction
1. Over medium heat, melt butter in a skillet and sauté mushrooms and garlic until all liquid evaporates. Remove mushrooms from pan and set aside.
2. Deglaze pan with white wine, and simmer until wine is almost completed evaporated. Add vegetable stock.
3. Simmer until 1 cup of liquid remains; about 15 minutes.
4. Add mushrooms to liquid and heat through.
Place polenta cake on plate, and spoon about ¼ cup of the mushroom mixture over the polenta. Garnish as desired; here I used fresh chives.
Normally, I don’t recommend cooking with a lot of butter, but in this instance, I thinks it’s really needed to add some richness to the mushrooms. However, if you don’t want to use butter for whatever reason, feel free to substitute whatever oil you like!
Happy, healthy eating!