Roasted Mushrooms & Tomatoes On Polenta Slices

Feeding the Whole Family

https://www.cutoutandkeep.net/projects/roasted-mushrooms-and-tomatoes-on-polenta-slices • Posted by GMC Group

PREPARATION TIME: 65 minutes MAKES 4 SERVINGS FOR BABIES 10 MONTHS & OLDER: Reserve some of the soft polenta—the perfect texture for baby.

You will need

For the polenta slices
4 cup Water 1 cup Chicken Stock 2 tsp Unsalted Butter or extra-virgin olive oil ½ tsp Sea Salt 1 cup Polenta or corn grits ¼ cup Grated Parmesan or Asiago Cheese
1 lbs Cremini Mushrooms ½ lbs Cherry Tomatoes , halved 3 To 4 Green Onions , diced
 3 Cloves Garlic , minced
 ¼ cup Extra Virgin Olive Oil 1 ½ tsp Sea Salt Freshly Ground Black Pepper ¼ tsp Dried Thyme ¼ tsp Dried Oregano 1 tbsp Balsamic Vinegar ½ cup Cooked gigante (large white) Beans 1 tbsp Unsalted Butter 1 tbsp Flour ¼ cup Half And Half ¼ cup White Wine

Project Budget

Time

Difficulty

Description

PREPARATION TIME: 65 minutes MAKES 4 SERVINGS FOR BABIES 10 MONTHS & OLDER: Reserve some of the soft polenta—the perfect texture for baby.

Instructions

1. To make the polenta slices, lightly oil a pie plate or an 8-by-8-inch pan (for squares). Set aside.

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.

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.

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.

5. Pour the polenta into the prepared pan and smooth the top. Let it cool to room temperature, and cut into eight slices.

6. Preheat the oven to 425 degrees F. 


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.

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.

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.

10. Put two polenta slices in each of four bowls and divide the mushroom sauce on top of the polenta.