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Dark Days: Polenta with Celeriac and Mushrooms

After a pretty stressful week at work, comfort food was on the menu this weekend. This polenta hit the spot. It’s based on a NY Times article and the fact that I wanted a relatively guilt-free meal, that still tasted “naughty”. Had I not been wiped out from work, this would have been an easy meal. I was, however, sleep-deprived and stressed out, so Erik tagged me out and finished when I got (easily) frustrated. Thank goodness for level-headed boyfriends!!

We can’t get very much at the farmers’ market except for root vegetables and mushrooms this time of year, so it’s nice to use the same old Dark Days veggies in new ways. You can definitely taste the celeriac puree in the polenta, but it’s still a new flavor, due to the cornmeal. The egg is optional, I suppose, but the yolk adds creaminess to the mushroom sauce. We use these nifty silicone Poach Pods for poaching eggs. We often make random leftovers (roasted veggies, sauteed greens, rice, whatever) into a quick meal by topping them with a poached egg.

Polenta with Celeriac, Mushrooms, and Egg
Serves 4

Ingredients:

Amount Ingredient Preparation Where we bought it
(* Union Square Greenmarket)
3 cups (~3 small) Celeriac Peeled and cut into 1/2 to 1 inch cubes (see this post for directions) Paffenroth Farm *
1 cup Cornmeal Cayuga Organics *
1 1/2 cups Mushrooms Quartered or halved depending on size John D. Madura Farms *
5 small Shallots Roughly chopped Paffenroth Gardens *
3 TBsp Butter Ronnybrook Farm Dairy *
1 tsp Dried oregano
1 1/2 cups Red wine Château Renaissance Wine Cellars
To taste Salt
4 Eggs Softly poached or fried (wait until everything is just about done to cook) Flying Pigs Farm

Directions:

  1. Heat a large pot of water to boiling. Add a large pinch of salt and the cubed celeriac. Boil the celeriac until very tender about 30 minutes. I got hungry and impatient and drained it too soon. Don’t be impatient. It will make your life much harder later.

  2. While the celeriac is cooking, heat 3 cups of water in a second pot until boiling. Add a large pinch of salt. While whisking, slowly pour in the cornmeal. This will help avoid lumps. Our cornmeal was pretty lumpy (which I didn’t notice until I was pouring it in), but I just whisked away and crossed my fingers. By the time it was done, it was nice and smooth. Allow the polenta to boil for 15 minutes, whisking occasionally.

  3. While your two pots are cooking, slice the shallots and mushrooms. Melt the butter in a sauté pan and add the shallots. Sauté the shallots over medium heat until translucent.
  4. Add the mushrooms, salt, and oregano, and sauté until the mushrooms are tender, 5 to 10 minutes. Once they are done, turn off the stove, but leave the mushrooms in the pan. Our mushrooms were pretty dry, since we bought them a week ago and didn’t get around to cooking them until now. We added a little extra butter to compensate, but they looked pretty shriveled until we added the red wine later.

  5. Once the celeriac is very soft, strain it and mash it very well. We used an immersion blender, but you could use a potato masher or a fork. We tried a blender, but there wasn’t enough to work well no matter how hard I tried. This lead to Erik telling me to take a time out. I wouldn’t recommend it.

    Add a little milk or water to make it mash better if you want to. Aim for a smooth puree similar to the cornmeal.

  6. After the celeriac is mashed, turn the heat under the mushrooms to medium again. Add the wine and cook until much of the liquid is evaporated.

  7. Once the cornmeal is cooked, stir it into the celeriac mash to finish the polenta.
  8. To eat, put a mound of polenta on the plate, add the mushrooms, and top with the fried or poached egg. Since you won’t have used the full bottle of wine, pour yourself a glass and relax.

3 comments to Dark Days: Polenta with Celeriac and Mushrooms

  • Thanh Lapiana

    Very useful link to see example of self joinsHere you can select user and parent from same tablehttp://www.devshed.com/c/a/MySQL/MySQL-Table-Joins/4/what i use is here:select distinct e.employeeid,e.givenname,e.contact_no,b.givenname as parent_name,e.status from employee as e ,employee as b, agent_details as a,user_group as u where a.agent_id = e.employeeid AND a.parent_id=b.employeeid AND e.employeeid=u.employeeid AND u.groupid=10 GROUP BY e.employeeid ORDER BY e.givenname

  • Damian Skrzypinski

    Pois é, estou a fazer revisões a cada oito dias e está tudo ocorrendo normalmente, estou encontrando e destruindo realeiras e desubistruindo o ninho. Na última revisão na hora em que cheguei no apiário uma colmeia estava enxameando, abri ela e lá estava os quadros sem postura do dia e algumas realeiras abertas e fechadas. Mas faz parte a colônia ainda está forte.

  • [...] Polenta Cakes By Erik, on January 12th, 2011 We had a lot of leftovers from Saturday’s celeriac polenta. Lindsay came up with a great idea to use it up: pan-fried polenta cakes for [...]

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