Recipe: Mushrooms and Veggies over Grilled Polenta

The search results on our website tell me this will be our fifth recipe with polenta. If you don’t like polenta as much as I do, you can always put this amazing mushroom/veggie dish over something else – or eat it on its own.

PolentaAndVeggies

Mushrooms and Veggies over Grilled Polenta

For the Polenta
1-1 1/2 Tbsp. coarse salt
1 2/3 cups polenta or course cornmeal
1 Tbsp. extra-virgin olive oil

Put salt into 7 cups cold water in a medium heavy pot. Add polenta and whisk in. Bring to a boil over high heat, stirring often. Add olive oil, then reduce heat to medium and continue cooking, stirring often with a wooden spoon until polenta thickens and pulls away slightly from bottom and sides of pot, or between 20-40 minutes – depending on grind.

Pour into a wet glass baking dish and cool.  Cut into pieces with a wet knife. Grill on a very hot, dry grill or sear in a nonstick skillet until golden brown.

Mushrooms and Veggies
6-8 oz. shiitake or other mushrooms, stems removed and chopped
1 medium onion, chopped
1 medium zucchini, chopped
1 handful cauliflower, cut into small pieces
1 brat (we used our own mushroom onion brat from the farm!)
2-1/2 Tbsp olive oil

Saute onion in hot oil (2 Tbsp) until translucent and slightly browned, about 10 minutes.  Then add mushrooms, zucchini, and cauliflower and cover, stirring every few minutes.  Cook until veggies are tender.  In another pan fry brats in remaining oil until browned.  Remove from heat and slice.

Add together veggie and mushroom mixture and brats.  Spoon on top of polenta and add grated Parmesan cheese, and enjoy!

 

 

Recipe: Mushroom Ragout over Creamy Polenta

Serves 4-6
1 lb. shiitake and/or oyster mushrooms – cleaned, stemmed & either chopped, sliced, or quartered (however you prefer)
1 Tbsp. extra virgin olive oil
7 Tbsp. unsalted butter
1/2 cup diced onion
1/2 Tbsp. minced garlic
1 tsp. chopped fresh thyme leaves
1 tsp. chopped fresh oregano leaves
3/4 cup diced tomatoes
1/2 Tbsp. tomato paste – optional
2 – 3  cups mushroom, vegetable, or chicken stock
1-1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 Tbsp. chopped fresh parsley
2 cups of whole milk
a pinch of ground mace
7/8 cup stone-ground polenta or course cornmeal
1/4 cup mascarpone or cream cheese
1/2 cup plus extra for garnish parmesan or Friesago cheese
1 Tbsp. chives

The Mushroom Ragout
Place a 12-inch skillet over medium-high heat, and add the olive oil and 2 Tbsp of butter. When the butter begins to foam, add the diced onion and sauté until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.  Add the mushrooms and another 3 tablespoons of butter and cook, stirring often, until they have released most of their liquid, about 10 minutes.

Add the thyme, oregano, diced tomatoes, tomato paste if desired, and 1 cup of stock. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced and the ragout has thickened, about 20 minutes. You can add another 1/4 cup or so of stock if the ragout seems to need it. Season with the salt and pepper, and stir in the parsley.

ragout4

The Creamy Polenta
Combine the 2 cups milk, 1 cup stock, 2 tablespoons butter, remaining salt, remaining pepper, and mace in a large saucepan. Bring to a boil on high heat. Whisk in the polenta and stir continuously until the mixture begins to thicken. Then reduce the heat to medium-low and cook, stirring frequently, for 30 minutes, or until the polenta is creamy and tender and starts to pull away from the sides of the pan. You can add up to another 1/2 cup of stock if the polenta seems to need more cooking and doesn’t feel creamy enough yet. When it’s cooked to the consistency you like, add the cheeses and stir to blend. Remove from the heat and stir for 3 minutes to cool the polenta.

Divide the Creamy Polenta among four to six shallow bowls, and top with mushroom ragout. Garnish with the parmesan and chives, and serve hot.

ragout7

 

adapted from Emeril Lagasse’s “Farm to Fork.”

Recipe: Grilled Polenta and Mushrooms

Once again I got really excited about making this recipe, one of my favorites, and didn’t bother to read the recipe Jeremy had put together until afterwards. Of course he fancied it up so my photos don’t look like what you’d get if you follow this recipe. Oh well, it just shows the diversity of ways you can use mushrooms, right??

The “un-fancy” way to make this is just to cook the mushrooms and some garlic and put that over the grilled polenta, with a little Parmesan. Simple!

Grilled Polenta and Mushrooms

Serves 4
1-1 1/2 Tbsp. coarse salt
1 2/3 cups polenta or course cornmeal
1 Tbsp. extra-virgin olive oil
6-8 oz. shiitake or other mushrooms
2 slices bacon
more olive oil as needed
1 small onion, diced
2 to 4 Tbsp white wine or stock for deglazing
pepper to taste
about 1/2 a cup of cream
2 cloves garlic, finely minced
1 Tbsp Parmesan cheese
Polenta
Put salt into 7 cups cold water in a medium heavy pot. Add polenta and whisk in. Bring to a boil over high heat, stirring often. Add olive oil, then reduce heat to medium and continue cooking, stirring often with a wooden spoon until polenta thickens and pulls away slightly from bottom and sides of pot, or between 20-40 minutes – depending on grind.

Pour into a wet ceramic or glass mold, cool, turn out, and cut into pieces with a wet knife. Grill on a very hot, dry grill or sear in a nonstick skillet until golden brown.

Shiitake mushrooms and sauce
Fry up bacon until crisp. Remove from pan and drain most but not all of the fat from the pan; reserve the fat you drain off. Cut bacon into small pieces. Saute onion until tender. Deglaze the pan with whatever liquid you choose and then let the liquid reduce till thickened; set onion sauce aside in another dish.

Remove mushroom stems. If the mushrooms are small you can leave them whole or cut into halves; if they are larger you can slice them up.  With the pan on medium, add the reserved bacon fat and mushrooms. You want each mushroom to have contact with the pan, so cook in batches if necessary. If the pan gets dry add olive oil. Cook mushrooms two to three minutes, then stir. Saute another couple of minutes, or until soft.

Add the onion sauce to the sauteed mushrooms. Add pepper to taste, cream, garlic, bacon and cheese. Heat through thoroughly. Serve over polenta.

Variation: marinate the Shiitake for a few hours in oil, a little vinegar or white wine, salt and pepper then grill them. Chop half of the grilled mushrooms and combine with other sauce ingredients, then top polenta and remaining mushrooms with sauce.

Mushroom sauce recipe adapted from ReTorte food blog. Polenta recipe reproduced from Saveur Magazine.

Recipe: Grilled Steak with Mushroom Sauce

It might have been a bit too windy and rainy for those of us in the Twin Cities to grill last weekend, so we’ll try again this weekend with another grilling recipe. If it’s too rainy again, you can always throw your steaks under the broiler until they’re cooked the way you like them.  And, if you made polenta last week and still have some left, this is a great recipe to add polenta too.  In our opinion, practically every recipe could use some grilled polenta!

Grilled Steak with Mushroom Sauce

Serves 4

Mushroom Sauce
4 or 5 oz. fresh shiitake or oyster mushrooms, chopped
or
1 oz. dried shiitake mushrooms
1 Tbsp olive oil
1/4 cup spring onion
1/2 cup water, stock or mushroom water from re-hydrating dried mushrooms
1/2 to 1 tsp soy sauce
1/2 to 1 tsp fresh savory or thyme
1/8 tsp pepper
4 tsp cornstarch dissolved in 1/4 cup water

If using dried mushrooms, soak in warm water to cover for an hour, then pat dry with a towel. Save liquid.
Saute onion in olive oil over medium heat until slightly browned, 2 to 3 minutes.
Remove caps from mushrooms and chop. Add mushrooms and water, stock or  mushroom water to onions and simmer for 15 minutes. Then add seasonings and bring to boil.
Finally stir in dissolved cornstarch, heating occasionally until thickened, about 2 minutes.
Add salt if needed.

For Steaks
3 to 4 oz. buffalo steak per serving
or
3 to 4 oz. beef steak per serving
1 Tbsp olive oil
1/2 tsp salt and pepper

Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. Prepare grill for steaks. Place steaks on hot grill for two and a half minutes on each side. You can also sear on cast iron skillet at medium-high heat.
Remove steaks to platter and cover until ready to serve.
Serve steaks with drizzle of mushroom sauce. If you like, lay steak on grilled polenta cake and top with sauteed shiitake mushrooms.
Mushroom Sauce adapted from “Simply in Season.” Steak preparation adapted from Wild Idea Buffalo Company website

Recipes: Grilled Shiitake and Asparagus

We have a lovely patch of asparagus on the farm. We haven’t weeded or mowed in that area so searching for asparagus amongst the weeds is a bit like looking for morels – the asparagus blends in and hides! There is still asparagus around, so you should be able to find some in the store or at a farmers market for this tasty grilled recipe. The recipe suggests grilled polenta as an optional addition. You won’t believe how tasty grilled polenta is, so I recommend giving it a try!

Grilled Shiitake and Asparagus

Serves 2 to 4
4 to 6 oz. shiitake mushrooms, stemmed
8 oz. asparagus
2 tsp. extra-virgin olive oil, plus more for drizzling
1 to 2 tsp. soy sauce
1 tsp. fresh lemon juice
1 tsp. rice vinegar
1-1/2 tsp. chopped tarragon
Salt and freshly ground pepper
grilled polenta
chive blossoms

Making polenta is pretty easy, though a bit time consuming. There are lots of recipes out there for it. The New York Times has a pretty good one; follow the instructions for firm polenta.  You’ll want to make the polenta, let it cool and solidify, then cut into squares and brush with olive oil. (Since the polenta keeps for several days, you only need to cut as many pieces as you need.)

Light a grill. In a small bowl, mix the 2 teaspoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper.

Brush the shiitake with 2 tsp of the soy vinaigrette; season with salt and pepper. Grill the mushrooms over moderate heat, turning once, until just tender, or about 6 minutes.  You can grill the polenta at the same time.

Transfer the shiitake to a bowl; cut any large shiitake into quarters. Add 1 tbsp of the soy vinaigrette and toss to coat.

Bring a large skillet of salted water to a boil. Fill a large bowl with ice water. Add the asparagus to the skillet and cook until crisp-tender, or about 3 minutes. Transfer to the ice water to cool. Drain and pat dry with paper towels. Arrange the asparagus on a platter. Drizzle with olive oil and season with salt and pepper. Spoon the shiitake over the asparagus, drizzle any remaining vinaigrette on top and serve right away. You can serve on the grilled polenta and top with chive blossoms.