Creamy Polenta

July 12, 2021

Creamy Polenta with Asparagus, Caramelized Onions, Roasted Shiitake mushrooms and Gouda-ish Spread

Ingredients 

• 2 Cups Vegetable Stock
• 1 Cup (or more) Plant Milk (plain and unsweetened)
• 1 Cup Polenta (coarse cornmeal)
• 4 tsp Kosher Salt 

• Jule’s Foods Gouda-ish Spread 

• 1/2 Yellow Onion
• 1 Tbsp Olive Oil 
• 1/4 cup Italian Flat leaf Parsley Leaves 
• 1 Tbsp Sliced Thinly Garlic
• Asparagus 
• Shiitake Mushrooms
• Kosher Salt  

Method 

Polenta 

In a medium sized pot bring the vegetable stock and plant milk to a boil. Slowly whisk the polenta into the boiling liquid, reduce the heat too low and continue to whisk making sure that the polenta is not lumpy. Cover the pot. Whisk the polenta every 5-10, Cook the polenta for 35-40 minutes, you will need to adjust the liquid as the polenta cooks, I ended upped adding another cup of plant milk during the cooking time, but if you are looking for a firmer polenta then do not add as much liquid. Just before serving add a heaping Tbsp of Gouda-ish Spread, whisk to combine. Adjust the seasoning to taste with salt and pepper 

Caramelized Onions

Thinly slice a yellow onion. Heat a heavy sauté pan over medium high heat, add a Tbsp or 2 of olive oil, add the thinly sliced onions. Season the the onions with Kosher salt, stir to combine. Lower the onion once they have turned translucent and cook the until a deep brown, continue to stir the onions occasionally making sure the bottom of the pan does not burn.  

Shiitake Mushrooms  & Garlic

Remove the stem at the base of the mushroom. In a medium size sauté pan add 1-2 Tbsp of olive oil, heat over medium heat. Cut the Shiitake mushrooms into quarters, place the Shiitake mushrooms in the pan gills side down first, season with Kosher Salt. Cook the Shiitakes until golden brown about 6 minutes, flip and continue to cook for another 6 minutes. Push the shiitake mushroom to one side of the sauté pan, add another 1 Tbsp of olive oil and add the sliced garlic directly into the oil, reduce the heat too low. Stir the garlic making sure the garlic does not become too brown, once the garlic is a light golden brown stir the shiitake mushrooms and the garlic to together. Check the seasoning and adjust with salt and pepper. Remove from pan and set aside.

 Asparagus

Cut about 1 inch off the bottom of the asparagus. In the same pan that you cooked the mushrooms and garlic, place a single layer of the asparagus in the pan and season with Kosher salt, allow the asparagus to cook and start to char on the bottom then flip and cook the other side. You need to make sure that the pan is hot enough to char the asparagus but also cook to a toothy al dente bite. Repeat with the remaining asparagus. Line up about 6-8 spears of asparagus and cut about 1 inch on the bias cuts down the length of the asparagus. Toss the sliced asparagus with the Italian Parsley leaves.

Plating 

Both family style and individual plating style are same the same the only difference is the for the individual you need to portion each ingredient into each bowl. 

Another plating option is stir the caramelized onions into the polenta and then place the polenta into a  bowl, topping with the shiitake mushroom and he asparagus and finishing with another dollop of Gouda-ish Spread on top. 

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