Mushroom Pomodoro
Polenta with Mushroom Pomodoro – get into it!
Practise you e'er see people that you're merely instantly obsessed with? (I mean that in the to the lowest degree creepy manner) You only know that after meeting you're totally going to exist friends forever and things just click! That's exactly how I felt virtually Sarah Copeland the offset time I met her. Well, truth be told, I was a trivial intimidated considering she's this alpine, gorgeous, blond bombshell… but all that aside, I knew we were going to be besties!
Fast forward a few years and guess what, she'south a brilliant friend, not to mention one of my favorite people in the nutrient world. Plus she'southward an excellent partner in crime when information technology comes to polishing off a bottle of bubbly and enjoying some of NYC's all-time eats. Sarah just came out with her 2d cookbook – Feast: Generous Vegetarian Meals for Whatsoever Eater and Every Appetite – and it'due south a beauty. Feast is packed to the brim with vegetarian recipes to please any kind of palate. I've read information technology cover to embrace, twice, and bookmarked just most every page in the unabridged matter. Information technology's hands down i of my favorite cookbooks to date.
The Polenta with Mushroom Pomodoro was seriously calling my proper name. Minus the fact that I never actually brand polenta – I knew that this one was up get-go. Why, y'all enquire, exercise I never make Polenta? Who knows! I'grand a weirdo, it scares me a little chip, and my mom never made it for us as kids. Which basically means information technology's not the start thing I remember of when figuring out what to make for dinner. Simply after whipping up a batch from Feast, I can promise you lot that that is no longer the case.
Polenta + Mushroom Pomodoro + Thyme…. I'd say that it's an epic meal. And one that I won't soon forget.
Also – Polenta with Mushroom Pomodoro stop motion food styling on instagram… say whaaaaat! You have to cheque that out.
Vegetarian or not, I'd say this cookbook is an absolute must for anyone who loves food! Two thumbs up from the What'southward Gaby Cooking kitchen – and it should totally proceed your holiday wish list. Also, I hope my husband doesn't listen eating vegetarian food for the adjacent month as I piece of work my way through each and every chapter!!
Polenta with Mushroom Pomodoro
Polenta with Mushroom Pomodoro from Feast: Generous Vegetarian Meals for Any Eater and Every Appetite Reprinted with permission from Sarah Copeland
Class Dinner
Cuisine Italian
- 3 cups water
- one cup polenta
- sea salt
- ane i/four cups whole milk
- four tablespoons unsalted butter
- 1 ounce Parmigiano-Reggiano cheese
- i/four cup extra virgin olive oil
- iii pounds assorted wild mushrooms
- freshly croaky black pepper
- 1 shallot finely chopped
- 1 garlic clove smashed
- ane sprig fresh thyme
- 1/4 cup half and one-half
- 1 tablespoon cognac
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Bring the water to a boil in a medium saucepan over medium high estrus. Slowly add the polenta, stir with a wooden spoon, and add ane tsp salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes. Add the milk, 2 tbsp of the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-depression heat until but warmed through and soft enough to drop easily from a spoon, a few minutes more than. Cover to proceed warm.
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Meanwhile, rut a large skillet over medium rut. Add together the olive oil and mushrooms and melt until they begin to chocolate-brown and release their liquid, about 5 minutes. Heighten the heat to medium-high and melt, stirring occasionally, until the mushrooms are crispy merely still juicy, seasoning with salt and pepper toward the finish of cooking. Add the shallot, garlic and thyme and cook iv minutes more than. Add together the half and half and the Cognac. Reduce the estrus to medium and cook, stirring ofttimes, until the liquid thickens just slightly and coats the mushrooms evenly, a few minutes more. Discard the thyme sprig and stir in the remaining 2 tablespoons of butter. Taste and season with more common salt and pepper as needed.
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Spoon the polenta into bowls and top with the mushrooms and sprinkle with herbs if desired.
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Source: https://whatsgabycooking.com/polenta-with-mushroom-pomodoro/