One of the things we’ve so enjoyed about receiving boxes from our favorite food subscription services (Home Chef and Plated) is that we’ve had the chance to try new things and new combinations that we might not have tried otherwise.
This marks our first time trying polenta… and I have to say, I’m a fan!
Items in the box:
- 8 oz cremini mushrooms
- 1 shallot
- 1 oz julienned sun-dried tomatoes
- 1/2 oz pine nuts
- 3/4 cup quick cooking polenta
- 3 oz shaved parmesan
- 9 oz butter
- 2 fl oz sherry wine
- 2 oz baby spinach
Prepare your ingredients… cut mushrooms into slices. Peel and halve shallot. (We diced instead of sliced the shallot.) Add sun-dried tomatoes to 1/2 cup of boiling water to rehydrate.
While it’s recommended to toast your pine nuts (if you choose to do so, just place them in a non-stick pan over medium heat and add them to hot pan. Toast until golden brown, about 1-2 minutes. Transfer to a plate.)
Cook the Polenta… Pour polenta in a steady stream into 3 cups of boiling water while whisking. Continue to whisk over medium-high heat until the polenta comes to a boil (1-2 minutes.) Whisk in Parmesan cheese, half of the butter (we used 1 pat of butter,) salt and pepper until fully incorporated. Remove from burner. Taste and add more salt if desired. Polenta should be thick and creamy. Set aside,
State the Sauté... Return pan to medium-high heat. Add 1 tbsp EVOO and mushrooms to hot pan. Cook while stirring occasionally until browned and tender, about 3-5 minutes. Add shallots and cook, stiring until softened, 1-2 minutes.
Finish your Saute… Add sherry to pan and cook until mostly reduced, 2-3 minutes. Add sundered tomatoes and liquid used to rehydrate and cook until mostly reduced, 3-5 minutes. Removed from burner and add spinach, salt/pepper, and remaining butter. Stir together until butter is incorporated and spinach is wilted.
Note: If polenta gets to firm while sitting, whisk in water 2 tbsp at a time over medium heat to loosen.
This was a delicious dish and I enjoyed my polenta without ‘all the good stuff’ i.e. butter, parmesan. We’ll definitely recreate this dish in the future.