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Feeding the Whole Family
65 minutes

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

Posted by GMC Group Published See GMC Group's 304 projects » © 2023 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.
  • 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.

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