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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h05

Serves: 4

Feeding the Whole Family
PREPARATION TIME:
65 minutes
MAKES 4 SERVINGS

FOR BABIES 10 MONTHS & OLDER: Reserve some of the soft polenta—the perfect texture for baby.

Posted by GMC Group • Published 4th January 2017 • See GMC Group's 304 projects » © 2024 Cynthia Lair / GMC Publications · Reproduced with permission. · (c)2016 by Cynthia Lair. All rights reserved. Excerpted from Feeding the Whole Family by permission of Sasquatch Books.

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Sarah Sylvia S. favorited Roasted Mushrooms & Tomatoes On Polenta Slices 18 Jul 01:54
Elin H. favorited Roasted Mushrooms & Tomatoes On Polenta Slices 05 Jan 18:54
GMC Group published her project Roasted Mushrooms & Tomatoes On Polenta Slices 04 Jan 09:00

Step 1
To make the polenta slices, lightly oil a pie plate or an 8-by-8-inch pan (for squares). Set aside.
Step 2
In a 4-quart (or larger) pot over high heat, bring the water and stock to a rapid boil. Add the butter and salt and stir to incorporate. Slowly add the polenta, stirring continuously with a whisk or wooden spoon.
Step 3
Reduce the heat to low and continue stirring in a clockwise motion, making sure that the heat is at a temperature where the polenta puckers but does not boil. Normally the heat will need to be adjusted several times over the course of stirring to maintain the soft pucker.
Step 4
Stir slowly and continuously for about 25 minutes, then stir in the Parmesan. Stir for 5 more minutes, until the grains become less individualized and the mixture is thick and creamy.
Step 5
Pour the polenta into the prepared pan and smooth the top. Let it cool to room temperature, and cut into eight slices.
Step 6
Preheat the oven to 425 degrees F.  
Step 7
Wipe any dirt o of the mushrooms with a damp towel. Remove any hardened stem ends. Cut the mush- rooms into 1⁄4-inch-thick slices.
Step 8
In a large bowl, place the mushrooms, tomatoes, green onions, garlic, oil, salt, pepper, thyme, and oregano and toss to coat. In a 9-by-13-inch baking dish, put the mushroom mixture and roast them for about 10 minutes. Stir the mushroom mixture and continue roasting them until the mushrooms are soft and juicy, 5 to 10 more minutes. Remove the baking dish from the oven from oven, add the vinegar and beans, and toss again.
Step 9
In a large skillet over medium heat, melt the butter. Once the butter is sizzling, add the flour, reduce the heat to low, and whisk or stir constantly to make a thick paste (roux). Slowly add the half-and-half, a little at a time, continuing to whisk as the liquid combines with the roux to make a thick sauce. Whisk in the wine to establish a smooth cream sauce. Add the roasted mushrooms mixture to the skillet. Be sure to include all of the juices from the baking dish. Stir gently to coat.
Step 10
Put two polenta slices in each of four bowls and divide the mushroom sauce on top of the polenta.