Creamy Polenta with Mushrooms

Creamy Polenta with Mushrooms

Yield 4 servings

This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami.

Ingredients

For the polenta:

  • 3 cups water
  •  teaspoon kosher salt
  • 1 cup Bob's Red Mill organic corn grits/polenta
  • 2 Tablespoons butter
  • 3oz grated Parmesan cheese (about 2 cups), plus extra for serving
  • Cracked black pepper

For the mushrooms:

  • 75oz package Northwoods Mushrooms dried shiitakes (or a dried mix of your choice), woody stems removed and sliced
  • 1 cup boiling water 
  • 2 Tablespoons butter
  • 12oz R&R Cultivation mushrooms (any variety), sliced
  • Pinch of kosher salt
  • 2 cloves garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon olive oil
  • Salt & pepper to taste

For the sautéed greens:

  • 1 Tablespoon olive oil
  • 1 large shallot, thinly sliced
  • 2 packages Superior Fresh power greens
  • 1 Tablespoon coconut aminos
  • Salt & pepper to taste

Instructions

For the polenta:

  • Bring the water and salt to a boil in a medium saucepan.
  • While continuously whisking, slowly pour the polenta into the pan and mix until all is incorporated and there are no lumps.
  • Reduce the heat and cook for about 5 minutes, stirring occasionally.
  • When the polenta is creamy stir in the butter and Parmesan and season with salt and pepper to taste.
  • If the polenta becomes solid, reheat with a bit of milk or water and stir well to desired consistency.

For the mushrooms:

  • Rinse and soak the mushrooms in the boiling water. Once the mushrooms have reconstituted, about 20 minutes. Strain and dry, but be sure to preserve the water.
  • Melt 2 Tablespoons butter in a sauté pan set over medium-high heat.
  • Once the butter stops bubbling add the soaked and dried mushrooms and cook until they begin to sizzle.
  • Add the fresh mushrooms and cook until they begin to exude their liquid and have begun to brown, about 6-7 minutes.
  • Add the garlic and rosemary to the pan and sauté for 3-4 minutes, until well combined.
  • Add about ¼ cup of the mushroom water and deglaze the pan, using a wooden spoon to scrape up the browned bits. Add more water if needed.
  • Allow the water to reduce by half, then turn the heat to medium-low. Whisk in the olive oil followed by the aminos.
  • Season with salt & pepper to taste.

For the sautéed greens:

  • Heat oil in a large skillet over medium-high heat.
  • Add the shallots and sauté until lightly browned.
  • Add one package of greens to the pan and toss around until there's room for the second package.
  • Add the aminos and deglaze the pan, scraping up any browned bits from the bottom.
  • Add a pinch of salt and pepper and sauté for about 2 minutes, until greens are wilted but still bright green.

To serve:

  • Spoon the polenta into a wide, shallow bowl.
  • Arrange the mushrooms and greens around the top of the polenta.
  • Serve with extra Parmesan cheese.