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Creamy sage vegetables over polenta wedges

October 25, 2008

I don’t think google cached this, so here is my version of The Well Seasoned Cook’s recipe (sorry for using cream! It is a lot cheaper than mascarpone). It was my first attempt at polenta wedges and I think I did ok. I personally would recommend making the polenta wedges a day (or at least a few hours) in advance so you can let the thing cool on the side before you stick it in the fridge (putting something hot in the fridge would probably lead to angry flatmates asking why the milk is now undrinkable and everything is lukewarm).

The two of us ended up with a ridiculous amount of food each (half the tart is a little much). So I think I’ll say this recipe is better for 3-4 people, depending if you want it as a side or not. It made an extremely filling dinner, thanks to the cream and dense polenta (this ain’t rice people, where half of what you’re eating is air). The flavours worked quite well too, although texture wise you might want to skip this one if you’re not a fan of mushrooms and creamy stuff (in which case, I pity you…just kidding).

Polenta tart

1 c fine cornmeal
3 c water + 1 tsp salt
2 Tbs cooking oil

Bring water and salt to the boil on medium heat, add polenta, and lower heat. Stir well, and let simmer for about 10 minutes, stirring very frequently to remove lumps. Meanwhile get out an 8″ tart pan or springform cake pan (no need to grease). The polenta is done when it looks the consistency of thick porridge, and makes this “blugb blugb” noise. Pour into tart tin, and leave on the side to cool before transferring to your fridge for at least an hour.

After removing from the fridge, cut into 6-8 wedges and fry both sides on medium high heat in a greased frypan (large enough to fit everything on one layer) until golden yellow (about 10 mins on each side)

Creamy sage vegetables

1 1/3 c cauliflower florets, small/medium
6-8 button mushrooms, halved
2″ off the bottom of a medium sized leek, sliced
2 Tbs cooking oil or butter
approx 120-150ml cream
salt
sprinklings of flour
1 Tbs fresh cut sage or dry

Heat oil or butter on medium high heat, add a pinch of salt and cauliflower florets. Now is also a good time to put the polenta wedges in a seperate pan (see instructions above). Fry florets on one side until brown, then shake the pan, and continue frying until 3 different sides are browned. Throw in mushrooms and leek, frying until two sides of the mushrooms are golden around the edges. Add another pinch of salt and the cream, sprinkling flour on top (tr not to get big lumps of flour). Lower heat to medium low, and simmer to reduce the cream to a thicker consistency, adding more flour if needed. It should be a tan colour and a similar consistency to a thin caramel sauce. Add sage and turn off heat, leaving for a minute but stirring to prevent a skin forming. Taste, and add salt and pepper as needed. Plate the polenta wedges, and spoon over 1/3 or 1/4 of the creamy vegetables on each plate. Garnish with fresh sage leaves.

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