Vegetarian xmas dinner ideas: polenta

[Guest guest]

roasted mushrooms; green swiss chard; yellow or white potenta

add red bell peppers....

 

 

* Exported from MasterCook *

 

Roasted Mushrooms With Pesto and Polenta

 

Recipe By :Nadine Abensur

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon tamari soy sauce

1 tablespoon brandy

1 tablespoon dry red wine

dash tabasco sauce

4 large portobello or field mushrooms

large handful basil leaves

4 tablespoons olive oil

2 garlic cloves -- crushed

POLENTA:

4 cups water -- mixed with

1/2 teaspoon vegetable bouillon granules -- or more to taste

5/8 cup five-minute polenta -- to 2/3-cup

5 tablespoons extra virgin olive oil

6 tablespoons parmesan cheese -- freshly grated

1 3/4 ounces arugula -- torn

TO SERVE:

1 tablespoon pine nuts (optional)

1 garlic clove -- crushed

8 ounces swiss chard -- tough stalks removed and leaves torn

2 tablespoons butter (1 knob)

salt and freshly ground black pepper

 

Preheat the oven to 400F. Mix together the tamari, brandy, red wine, Tabasco and

1 tbsp of water and use to baste the mushrooms. Set aside.

 

Meanwhile, make a mock pesto by putting the basil leaves in a herb chopper or

small blender, together with the olive oil and garlic. Season with salt and

pepper and blend until fairly fine.

 

Coat the mushrooms with the pesto on both sides, pushing it into the gills as

much as you can and reserving any that you do not use.

 

Put the mushrooms in a roasting tin in the hot oven for about 20 minutes, until

they are cooked through and have wept their deep liquor.

 

About 5 minutes before the mushrooms are ready, place the pine nuts, if using,

on a baking sheet in the oven to roast.

 

To cook the Swiss chard, melt the butter in a large saucepan and sweat the

garlic. Add the chard. Cover the lid and cook until wilted, stirring a couple of

times to make sure it is well coated in the butter.

 

Meanwhile, make the polenta. Bring the stock to the boil in a large saucepan.

Pour in the polenta in a steady stream. Stir with a wooden spoon until thickened

but still quite sloppy. Stir in the olive oil and Parmesan and season to taste

with salt and pepper. Finally stir in the torn rocket leaves and transfer to

four warmed deep plates.

 

Place a roasted mushroom on each plate, with any remaining pesto and the juices

from the roasting pan poured in as a gravy. Serve the Swiss chard on the side,

sprinkled with the roasted pine nuts.

 

Source:

" 2001 Cranks Fast Food by Nadine Abensur "

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Per Serving (excluding unknown items): 578 Calories; 39g Fat (61.1% calories

from fat); 12g Protein; 45g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol;

660mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 7 1/2

Fat.

 

NOTES : Stylish enough for a dinner party, and simple enough for a weeknight

supper. This recipe fits neatly in the under-thirty-minutes category, as the

polenta is the quick-cooking kind, which can be delicious to promise. It will

be softer, less textural than the proper, slow cooking type, but the only way to

approach these substitutions and shortcuts is not to compare but to give the

very best flavour to the ingredients you have the time and budget for. Sometimes

the attention and handling is all, even if that's not a very fashionable thing

to say.

 

Nutr. Assoc. : 0 0 0 0 5943 87 0 0 0 0 0 26621 0 0 0 0 0 0 0 222 0