“Polenta Stack(house)”- Pan-Fried Polenta Layered with Sauteed Arugala, Crimini Mushrooms and Goat Cheese with Balsamic Roasted Tomatoes
Ok, guilty as charged! I’ve been watching way too much True Blood! Between going to see the midnight showing of Twlight’s Breaking Dawn and my nightly date with True Blood, I think I’ve bumped up in nerdiness quite a bit. But, nevertheless, you are all still here reading my recipes. Thank you for not judging me…too much.
Over the past few months, I’ve lost track of what was really important to me…cooking and recipe developing. It’s rare if I cook, let alone even sit for an entire meal. I’m constantly racing and at the same time, forgetting about what makes me happy. So, it’s time to pull back the reigns and slow things down and get back to business. The business of getting back in the kitchen and bringing you all some recipes!
What You Need:
For the Saute:
2 Cups Arugala
1/2 Cup Crimini Mushrooms, sliced
1 Shallot, sliced
1 Clove Garlic, finely minced
1/4 Cup Sherry Wine
Salt/Pepper, to taste
For the Tomatoes:
2 Cups Mixed Cherry Tomatoes, halved
3 Tbs. Balsamic Vinegar, plus 3 Tbs. to finish dish
2 Tbs. Olive Oil
1 Clove Garlic, finely minced
Salt/Pepper, to taste
For the Polenta Stack:
1 Tube Polenta, sliced 1/2” thick
1/4 Cup Goat Cheese
1/4 Cup Shaved Parmesan
Heat oven to 400 degrees.
1. In a medium bowl, combine the tomatoes, 3 Tbs. of balsamic, olive oil, salt and pepper. Toss the tomatoes to coat. Then, spread them evenly on a greased baking sheet and place into heated oven. Roast tomatoes for about 20-25 minutes. Remove from oven and set aside.
2. Meanwhile, heat about 2 Tbs. of Olive oil over medium heat. Saute shallots until translucent. Add in mushrooms. Saute until the mushrooms begin to release liquid. Add in garlic. Saute until garlic is fragrant, stirring constantly. Deglaze pan with Sherry. Allow Sherry to cook off and toss in the arugala. As arugala begins to wilt, season with salt and pepper. Set aside.
3. In the same pan, lightly coat the pan with olive oil and set over medium heat. Pan fry the polenta slices until golden brown on both sides. Set aside.
4. In the same pan, lightly coat the bottom with olive oil, keeping over low heat, add in the clove of minced garlic. Stir until fragrant and add 1/4 cup of balsamic vinegar and roasted cherry tomatoes. Allow the liquid to slowly reduce until they glaze the tomatoes.
5. While tomatoes are glazing in the pan, begin to create your stacks. Place a polenta circle on a tray, and begin to layer the soft goat cheese, arugala saute and shaved parmesan cheese. Layer the ingredients in any order you like. Once stacks are built, place tray in oven to reheat. Place the stacks and spoon the glazed tomatoes on the plate to surround the stack.
*I also added a Gardein Vegan Chick’n Scallopini to the dish for some protein.
2 months ago










