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vegetable stock salt polenta olive oil yellow onion bay leaves thyme dried marjoram mushrooms garlic white or tomatoes ground black pepper grated Monterey jack cheese Parmesan cheese
Viewed: 53 - Published at: 3 years agoIngredients
- 7 cups Vegetable Stock (or Water)
- 2- 1/2 teaspoons Sea Salt, Divided
- 2 cups Dry Polenta (not Instant)
- 3 Tablespoons Olive Oil, Divided
- 2 cups Finely Chopped Yellow Onion (1 Large)
- 2 whole Small Bay Leaves
- 1/2 teaspoons Dried Thyme
- 1 teaspoon Dried Marjoram
- 1 pound Mushrooms
- 3 cloves Garlic, Peeled And Minced
- 1/2 cups Dry White Or Red Wine
- 2 cups Canned Crushed Or Pureed Tomatoes
- 3 pinches Ground Black Pepper
- 1 cup Grated Monterey Jack Cheese
- 1/4 cups Finely Grated Parmesan Cheese
Method
- In a medium saucepan, bring 6 cups water or stock to a boil.
- Add 2 teaspoons salt, then whisk in dry polenta.
- Reduce heat to a low simmer, and stir almost constantly for 10 minutes.
- Cook another 45 minutes, stirring every 5 to 10 minutes to prevent polenta from sticking to the pan.
- If polenta becomes sticky and stiff, add a little more boiling water (I kept some hot in a tea kettle).
- While polenta cooks, prepare other ingredients and pie filling.
- Heat 2 1/2 tablespoons of oil in a medium skillet.
- Add onion, bay leaf, and dried herbs and cook over medium heat until onion is browned at the edges, 1012 minutes.
- Raise heat to medium high and add mushrooms, garlic, and 1/2 teaspoon salt.
- Cook until mushrooms are almost tender and starting to brown, 5 minutes or so.
- Add wine and simmer until completely reduced, then add tomatoes.
- Simmer about 5 minutes, until thickened, then season to taste with pepper and more salt.
- Lightly oil (with about 1/2 tablespoon) a 9 by 13 inch (or slightly smaller), 2 inch deep baking dish or pan.
- Line a quarter size sheet pan (or larger) with parchment.
- Scoop half the polenta onto the sheet pan and half into the baking dish.
- It should be pliable but stiff, holding its shape as you scoop it into the pans.
- Dampen a rubber spatula and use it to press polenta into an even layer.
- Press the sheet pan batch into the shape of the baking dish.
- Preheat oven to 400 degrees F.
- Spread half of the mushroom filling evenly over polenta in the baking dish.
- Top with half the Monterey jack and Parmesan cheeses, then gently lift the polenta from the sheet pan and place it over the filling (if it doesnt fit perfectly, the dish will still turn out!).
- Cover with the rest of the mushroom filling and cheeses.
- Bake until bubbly and cheese is golden brown on top, about 25 minutes.
- Note: The whole pie can be assembled ahead of time and refrigerated, or you can prepare the polenta ahead of time and refrigerate it, half in the baking pan and half on the sheet pan.
- Recipe inspired by Deborah Madison in The New Vegetarian Cooking for Everyone.
- Visit the blog link for more details.
