Cauliflower Polenta with Sautéed Mushrooms
 

Cauliflower Polenta with Sautéed Mushrooms

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This dish is the perfect dinner for a cozy night in. The earthy mushrooms pair wonderfully with the buttery polenta.

SERVING SIZE

serves 2-4

INGREDIENTS

1 large head of cauliflower, cut into small florets

3 tablespoons olive oil, divided olive oil, divided

1 bunch green onion, cut on the bias (save some of the green part for garnish)

4 cloves garlic, finely minced

1 cup fine ground cornmeal

4 cups vegetable broth (or more if needed)

1 teaspoon fresh thyme, finely minced, plus more for garnish

2 tablespoons unsalted butter

3/4 cup Parmesan cheese, grated

1 teaspoon sea salt

1 (8 oz) package shiitake mushrooms, de-stemmed and sliced

1 (3.5 oz) package maitake mushrooms, trim off root and break apart

1 (3.5 oz) package brown beech mushrooms, trim off root and break apart

 

INSTRUCTIONS

Place the cauliflower florets into a food processor and pulse until you get fine cauliflower “rice.” (Do this in batches so the cauliflower will be evenly processed).

Heat 2 tablespoons olive oil in a large sauce pan over high heat. Add the green onions and minced garlic and cook until fragrant, about 1 minute. Add the cauliflower rice and cook for about 4 minutes, stirring frequently.

Add the cornmeal and the vegetable broth and stir to mix completely. Reduce the heat to medium and let simmer for 10-15 minutes. If you find that all the liquid has evaporated before the cornmeal looks softened, add water or more broth, ½ cup at a time.

Add the fresh thyme, butter, cheese and sea salt. Stir until the butter and cheese melt.
Cover the pan with a lid while you cook the mushrooms.

Heat the remaining 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring frequently. Sprinkle a small pinch of salt on top.

Spoon the cauliflower polenta into bowls and top with mushrooms.

Thinly slice the green part of the green onion and sprinkle over top along with more fresh thyme.

Serve hot.

  PRINT VERSION

vegetable plate

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