Spinach-Stuffed Polenta with Light Miso Sauce

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* Exported from MasterCook *

 

Spinach-Stuffed Polenta with Light Miso Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 recipe Basic Polenta

4 1/2 teaspoons minced garlic

2 tablespoons minced fresh parsley

3 pounds fresh spinach

1 tablespoon olive oil

1 cup diced onion

2/3 cup dulse -- (optional)

1 teaspoon honey

1 1/2 cups light vegetable stock

1 tablespoon red wine vinegar

Salt and pepper to taste

1/2 cup grated soy mozzarella or skim-milk

mozzarella

2 teaspoons kuzu

1/4 cup mellow white miso

1/8 teaspoon dried red chili flakes -- (optional)

1/4 cup minced fresh mint

 

Yield: 4 servings * Prep Time: 1 hour * Cooking Time: 45 minutes

 

I once attended a culinary meeting in New York at which Giuliano Bugialli

orchestrated a wonderful dinner for hundreds of attendees. As an appetizer he

served a delicate polenta dish accompanied by a light anchovy sauce. The miso

sauce here was inspired by that memorable meal.

 

1. Prepare the polenta according to directions on page 43 with the following

..adjustments. When the polenta is fully cooked, remove it from the heat and stir

in 1 1/2 teaspoons garlic and the minced parsley. Stir vigorously to mix, then

transfer it to a 10- by 15-inch baking sheet. Spread the polenta out evenly to

about 1/2-inch thickness (dampen your fingers with a small amount of water to

prevent them from sticking to the polenta), then cool for 5 minutes. Lay a piece

of plastic wrap over the polenta, touching its surface, then refrigerate until

firm. The polenta may be prepared up to 3 days in advance.

 

2. Remove and discard the stems from the spinach. Clean and dry the leaves, then

chop them finely. Heat the oil over medium heat in a 9-inch nonstick skillet.

Add the onion and cook briskly, stirring constantly, until all pieces of onion

are coated with oil, about 1 minute. Reduce the heat to medium low and continue

to cook, stirring often, until the onion is translucent, about 10 minutes.

Increase the heat to medium and add the spinach. Cook, stirring constantly until

all leaves are wilted, about 2 minutes. Reduce the heat slightly and add the

remaining tablespoon of garlic, the dulse, honey, and 1/2 cup of stock. Cook,

stirring often, until all of the stock has evaporated, about 8 minutes. Stir in

the vinegar and season to taste with salt and pepper. This filling can be

prepared up to 3 days in advance if refrigerated in an airtight container.

 

3. Preheat the oven to 375F. Remove the polenta from the pan by loosening with a

metal spatula. Cut it into 24 rectangles or triangles that are approximately

equal in size. Place half of the pieces, smooth side up, on the work surface.

Top each piece with filling, dividing it evenly among them. Sprinkle 1/4 cup of

the grated cheese over the filled polenta slices. Top each with a second piece

of polenta of about the same size. These top pieces should also be placed smooth

side up. Sprinkle the remaining cheese over the polenta, then transfer them to a

baking sheet. Bake until the cheese is melted.

 

4. Meanwhile, prepare the sauce. Crush the kuzu with a fork, then place it in a

1-quart saucepan and mix it with the remaining 1 cup of stock. Bring this to a

boil, whisking constantly. Place the miso in a small mixing bowl and gradually

whisk in the stock. Return this to the saucepan and warm, but do not boil. Stir

in the chili flakes and mint.

 

5. To serve, spoon a small amount of sauce onto individual serving plates. Place

3 pieces of polenta on each. Serve immediately with additional sauce alongside.

 

Cook's Note: The polenta must be cooked, then chilled for at least 3 hours.

Allow yourself time for this.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 381 Calories; 5g Fat (11.5% calories from

fat); 16g Protein; 72g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 405mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Polenta

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups water or stock

1/4 teaspoon salt

1 cup polenta

 

Yield: 2 1/2 cups * Prep Time: 2 minutes * Cooking Time: 25 minutes

 

Polenta is a form of corn grits, widely used in Italian cooking. It may be

served straight from the pan, lightly seasoned with butter, salt, and pepper, or

accompanied by a sauce. It also serves beautifully as a foundation for more

complex presentations such as pies or layered dishes. Shaped polenta is best

prepared a day or so in advance, as are most fillings and sauces that would

accompany an elaborate polenta dish. With this in mind, polenta becomes a

terrifically versatile element in many recipes.

 

The best method for preparing basic polenta requires time and relaxed attention,

but it is well worth the investment. Though there are a few polenta quick mixes,

the traditional method of cooking and stirring for 25 minutes produces polenta

that is unmatched in its creamy, homogeneous texture.

 

1. In a 2-quart saucepan, combine the water and salt, then bring it to a boil.

Pour the polenta into the boiling water, in a thin stream, stirring constantly

as you pour. Allow the polenta to return to the boil, sffi-ring constantly, then

reduce the heat to medium low and continue to cook, stirring constantly, working

the spoon back and forth across the bottom and around the comers of the pan,

until the polenta is extremely creamy, about 25 minutes.

 

2. Remove the polenta from the heat and season it to taste. Serve immediately or

transfer the cooked polenta to a shallow mold or baking dish, then spread evenly

and cool. Cover with a layer of plastic wrap touching the surface and

refrigerate for up to 3 days. Return the cooked polenta to room temperature

before proceeding with a recipe.

 

Variations

 

1. Add 2 tablespoons snipped chives and 1/4 teaspoon nutmeg to the polenta just

before pouring out into a mold or serving.

 

2. Add up to 1/2 bulb pureed baked garlic (page 36) to the polenta just before

serving or pouring into a mold.

 

3. For a slightly creamier polenta, stir 2 tablespoons butter or olive oil into

the cooked polenta just before serving or pouring into a mold.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 997 Calories; 2g Fat (1.8% calories from

fat); 24g Protein; 215g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 533mg

Sodium. Exchanges: 14 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0