Sunday, July 22, 2012

Sun-Dried Tomato & Basil Polenta Cutlets with Mushroom & Kale Saute

For the Polenta
3 cups water
1 cup corn meal
1/3 cup sun-dried tomatoes, finely chopped
1 tablespoon olive oil
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon garlic powder

Bring two cups of water to boil. Combine the cornmeal with the remaining cup of water and set aside. As the water heats, chop the tomatoes and stir them into the water along with the olive oil, basil, salt and garlic powder. Allow the mixture to come to a boil then whisk in the polenta/water blend. Bring down to low heat and simmer while stirring constantly for 10 to 15 minutes. Pour into an ungreased pie tin and smooth the top with a spatula. Refrigerate for at least a couple hours or overnight.

For the Veggies
2 tablespoons olive oil
1 medium onion, chopped
8 ounces sliced mushrooms
2 to 3 garlic cloves, minced or pressed
dash of sherry
1 bunch kale, stems removed and torn into smaller pieces
salt and pepper to taste

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and saute for a few minutes to soften before adding the garlic. When the mushrooms release their juices and begin to cook off, add the sherry and stir. Carefully add the kale, and don't worry if it looks like this . . .

. . . it will cook way down in just a few minutes. Turn the heat up to high and carefully stir all the veggies as they cook down. Meanwhile, turn the polenta onto a cutting board and cut into eighths. Heat enough olive oil in a second pan to cover the bottom and add the polenta cutlets. Cook the polenta over medium to medium-high heat for about ten minutes, until the bottom is a crispy golden brown. Gently turn over the cutlets (be careful of splashing hot oil!) and fry the other side to golden brown, about five minutes more. (Non-vegan option: after turning the cutlets you can place slices of provolone cheese on the polenta to melt)

Once the water has cooked off the veggies and they are tender, season to taste and remove from heat. Serve veggies over polenta cutlets.

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