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Smarter Living: Recipes
Grilled Gorgonzola Polenta with Portobello Ragout and Sage
This flavorful dish is sure to impress at your next dinner party!
- 3 cups water
- 1-1/4 tsp sea salt or to taste
- 1 cup imported Italian cornmeal
- 4 Tbsp extra virgin olive oil
- 1/4 cup crumbled gorgonzola
- 1 Tbsp minced fresh sage
- cracked black pepper, to taste
- 2 Tbsp grated Parmesan
- 16 fried sage leaves
- Bring the water and 1 tsp salt to a boil in a heavy pot.
- Very slowly whisk in the cornmeal.
- Do not let the water stop boiling.
- When all of the cornmeal is in the pot, lower the heat to medium and begin stirring with a wooden spoon.
- Cook, stirring frequently, for about 30 minutes, or until the polenta is quite thick and pulls away from the sides of the pan.
- Stir in 1 Tbsp of the olive oil and the gorgonzola.
- Scrape from the pot into a 9-inch square pan and let cool for at least 4 hours.
- Cut into 3-inch squares.
- Preheat the grill or broiler.
- Combine the remaining olive oil, sage, salt and pepper and generously coat the polenta slices on both sides with the oil.
- Grill for about two minutes on each side, or until heated through and seared.
- Place two squares on each of four plates. Place a mound of Portobello Ragout (see recipe below) in the center and sprinkle with grated Parmesan. Garnish with fried sage leaves and serve immediately.
Portobello Ragout Ingredients
- 1/2 cup dried porcini mushrooms
- 2 cups boiling water
- 1 large Portobello mushroom
- 1 small fennel bulb
- 2-1/2 Tbsp extra virgin olive oil
- 1 medium leek, well washed and chopped
- 4 cloves garlic, minced
- 1 Tbsp minced fresh chives
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh chervil
- 2 Tbsp balsamic vinegar
- sea salt, to taste
- cracked black pepper, to taste
- 2 Tbsp chopped fresh parsley
- Put the porcini in a small heatproof bowl and cover with the boiling water. Let steep for 30 minutes, or until the mushrooms are softened.
- Drain through a fine sieve, reserving both the mushrooms and the liquid.
- Strain again if the liquid seems dirty.
- Chop the mushrooms and set aside.
- Clean the Portobello mushroom. Remove and chop the stem and set aside. Thinly slice the cap and set aside.
- Trim the fennel bulb. Cut crosswise into fine slices. Set aside.
- Heat 1/2 Tbsp of olive oil in a large sauté pan over medium heat.
- Stir in the leek and garlic. Sauté for 7 minutes or until the vegetables begin to soften.
- Add the porcini, chives, thyme, chervil and chopped portobello stem. Sauté for about 7 minutes more, or until the vegetables begin to caramelize.
- Stir in the vinegar and deglaze the pan.
- Add the reserved porcini liquid, season with salt and pepper and bring to a boil. Lower the heat and simmer until reduced to about 1 cup. Meanwhile, heat the remaining oil in a sauté pan over medium heat.
- Add and sauté the sliced portobello cap for about 5 minutes.
- Add and sauté the fennel for about 5 minutes, or until tender.
- Remove from the heat and stir the porcini mixture into the portobello and fennel.
- Just before serving, stir in the parsley.
last revised 8/9/2011