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Crispy Polenta with Portobello Mushrooms, Wilted Greens and Pomegranate Balsamic Vinaigrette
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Crispy Polenta with Portobello Mushrooms, Wilted Greens and Pomegranate Balsamic Vinaigrette
Category
Potatoes, Pastas and Grains
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Ingredients
- 1 cup polenta
- 2 cups water
- 2 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons Fustini’s Sage and Wild Mushroom olive oil
- salt and pepper
- 3-4 tablespoons Fustini’s Medium SELECT olive oil
- 3 cups mixed greens or spinach
- Portobello Mushrooms
- Veal stock reduction, simmer veal stock until reduced by half
- Pomegranate Vinaigrette
- pomegranate seeds
- 3-4 large Portobello mushrooms or 6-8 Mini-Bellas
- 1 tablespoon butter
- 1 tablespoon Fustini’s Medium SELECT olive oil
- Salt and Pepper
- 2 tablespoons pomegranate juice
- 2 tablespoons Fustini’s Pomegranate balsamic
- 2 tablespoonsFustini’s Medium SELECT olive oil
- salt and pepper
Ingredients
Portobello Mushrooms
Pomegranate Vinaigrette
Directions
- Place polenta, water and chicken stock into large pot and bring to a simmer over moderately high heat, stirring occasionally. Once the liquid is gone, remove from the heat and add the butter, Fustini&rsquo,s Sage and Wild Mushroom Olive Oil and salt and pepper and stir to combine. Pour the polenta onto a sheet pan, smooth the top and refrigerate for at least two hours. Once firm, cut into rounds and fry in Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil until crispy on both sides. Wilt the greens in a little Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil and water over high heat and season with salt and pepper.
- To serve, place some wilted greens on the bottom of each service plate and place a fried disk of polenta on top. Place some Portobello mushrooms on top, pour some Pomegranate Vinaigrette and reduced veal stock over the top and around and garnish with pomegranate seeds.
- Slice Portobello mushrooms into 1/4 inch slices. Heat butter and Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil in large skillet over moderate heat. When butter is melted, add mushroom slices and sauté, until very hot, 3 to 4 minutes. Season with salt and pepper.
- Whisk together pomegranate juice and Fustini's Pomegranate balsamic until combined. Continue whisking and slowly add Fustini's Single Varietal olive oil. Season with salt and pepper