Categories: Pasta
Ingredients
- 1 shallot, minced
- 3 tbsp balsamic vinegar
- 1/2 tsp fresh thyme
- 5 tbsp olive oil
- salt and pepper
- 2 cups warm cooked polenta
- 5 tbsp butter, divided
- 1/2 cup red wine
- 1 cup vegetable stock
- 4 tbsl olive oil divided
- 1 cup shiitake mushrooms
- 1 cup cremini mushrooms
- 2 cups Swiss chard
- 2 cups arugula
- 2 tbsp water
Directions
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In a food processor, mix together shallots, vinegar and herbs. Drizzle in olive oil with machine running. Season with salt and pepper, to taste.
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In a large mixing bowl, stir together cooked polenta with 4 tbsp butter. Season with salt and pepper.
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Pour polenta to 1/2-inch thickness in an 8-inch square pan. Refrigerate for 2 hours.
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In a saute pan, whisk together wine and vegetable stock; cook until reduced by half. Remove from pan and set aside.
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In the same pan, heat tbsp of olive oil and saute the mushrooms.
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Add the wine and stock reduction to the mushrooms; cook 2 minutes. Season with salt and pepper. Remove from pan and keep warm until ready to serve.
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In the same pan, melt the remaining 1 tbsp butter. Add greens and water and cook just until greens are wilted. Keep warm.
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Remove polenta from refrigerator and cut into 8 squares.
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In a large skillet, heat the remaining 2 tbsp olive oil and cook polenta until crispy, turning once.
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. Place wilted greens on serving plates, top each with 2 squares of warm polenta, then spoon mushrooms over the top. Drizzle with vinaigrette.