In anticipation of the upcoming season, I signed up for the same CSA I used last year. For those of you who haven’t heard of CSA, it stands for Community Supported Agriculture, and basically means you sign up with a local farm and receive a share of whatever they happen to pull out of the ground every week during the growing season. My family and I loved doing this last year. Not only did we have enough food for $25/week that we had to work to eat it all, but we got to try a lot of new things that we may not have otherwise purchased, and everything was just about as fresh and delicious as it could possibly be without going out and picking it yourself. I am not a talented gardener, and I don’t have room to do it even if I was so this is the perfect way for us to have local, farm fresh veggies all through the summer and fall.
Shortly after signing up, I happened upon this gorgeous cookbook, The Forest Feast, by Erin Gleeson, and it was just bursting with simple and gorgeous vegetable dishes. I couldn’t resist. For those who know me, you know I have a tragic cookbook addiction and it had been a while since I had fed the beast. I needed it. Really, I did.
This is the first recipe I made out of my new little treasure. I made a few minor changes based on the contents of my fridge, but I have to say, these are deceptively simple. For a vegetarian dish I found it to be filling and complex, and the mushrooms add a nice “meaty” texture that was quite satisfying. Her photo shows a beautiful portobello with a dainty scoop of polenta and a sprinkle of veggies. Mine were less pretty since I just piled everything on there (who are we kidding, the creamy polenta is the best part!), but they were every bit as delicious. I’m guessing after she took that photo she piled some more stuff on hers too.
Don’t like mushrooms? I would make this same recipe with sweet bell peppers or a slab of grilled eggplant (and probably will!)
Polenta Stuffed Portobellos
(from The Forest Feast)
4 portbello mushrooms
1 cup polenta
1/2 cup grated parmesan
2 tbsp. butter
1/2 pound brussels sprouts
1 red onion
Olive oil or butter
Salt and pepper
Heat oven to 375˚. Put portobellos on a baking sheet. Remove stems and discard. Drizzle each with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, until tender.
While portobellos are cooking, thinly slice brussels sprouts and red onion. Heat a skillet to medium, add a drizzle of olive oil and/or a tbsp. of butter and cook slowly to caramelize, about 15 minutes (turn down to medium low if veggies are browning too quickly, you want them nice and soft, not scorched).
Meanwhile, bring 3 cups of water to a boil. Add a dash of salt. Add polenta and stir. Turn heat down and simmer for 10-15 minutes until liquid is absorbed. Remove from heat. Add 2 tbsp. butter and parmesan cheese. Stir well until everything is melted. Add salt and pepper to taste (I always wait until after I’ve added the cheese since it can sometimes be very salty on its own).
Assemble mushrooms. Start with the mushroom, add a big spoonful or two of polenta and top with vegetables. Finish with a sprinkle of cheese if desired.