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Creamy Polenta With Caramelized Fennel And Onions With Balsamic Portobello Mushrooms
|Olive oil spray||1 Tablespoon|
|White fennel bulbs||2 Large, sliced lengthwise and then Â¼â slices|
|Half and half||2 Large, sliced in half and then Â¼â slices|
|Leeks||2 Large, thinly to the light green part of the stem, about 1.5 cup, let sit for 5 minutes before cooking|
|Vegetable broth||3 Cup (48 tbs)|
|Water||4 Cup (64 tbs)|
|Corn polenta||1 Cup (16 tbs)|
|Portobello mushrooms||2 , sliced in Â¼ inch slices (8Ounce Crimini Sliced In Thirds)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Goat cheese||3 Ounce|
|Sal y pimiento avocado oil/Extra virgin olive oil||1 Tablespoon (For Finishing The Dish)|
The recipe is best done with multi-tasking. Prep your ingredients. While the sautéing the leeks and caramelizing the onions and fennel, start the polenta then the mushrooms.
Spray olive oil in 2 large non-stick pans to coat the bottoms, turn to low heat and add the fennel and onions. Cook slowly stirring often. Add a little salt and pepper. Cook until golden brown and soft about 15 minutes. Optional: Once browned, add the 1/3 c dry red wine to each pan and cook until the liquid is almost simmered away.
Spray olive oil into a second non-stick pan and add 1t butter (opt) for additional flavor and sauté the leeks until soft for about 10 minutes. Salt lightly (opt).
Heat 3c vegetable broth and 3c of the water to near boiling. Whisk in the polenta to prevent clumping. Lower the heat and simmer stirring often until thick and smooth, about 30 minutes uncovered.
Mix the 1/2c balsamic vinegar and 1/2c of the red wine together in a pan. Reduce on a medium heat for about 2 minutes. Add the mushrooms. Sprinkle with salt and pepper to taste. Sauté until soft.
Stir leeks and goat cheese into simmering polenta. Stir until the cheese is melted. If polenta gets too thick, add some additional hot water 1/8c at a time from the remaining cup until desired consistency is reached.
Serve the polenta in a shallow bowl or plate with caramelized fennel and onions on top with slices of mushrooms off to the side. Garnish with fennel fronds (the frilly green tops) and a dash of Sal y Pimienta Avocado Oil or Extra Virgin Olive Oil.