MILLET POLENTA WITH MUSHROOMS AND BROCCOLI OR BROCCOLI RAAB
I had envisioned serving this savory mix of mushrooms over a bowl of farro, and farro - or brown rice or barley, for that matter - would certainly work well. But I made the mushrooms on the same day that I made the polenta in Millet Polenta With Tomato Sauce, Eggplant and Chickpeas and ended up spooning them over the millet, which was so delicious and comforting that I voted on the polenta as the accompanying grain. Cornmeal polenta would also work well.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 1 cup boiling water. Let soak 20 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the dried mushrooms. Squeeze the mushrooms over the strainer then rinse, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry over the strainer and set aside. If very large, chop coarsely. Set aside the broth.
- Preheat the oven to 350 degrees. While the dried mushrooms are soaking, start the millet polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the water or stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes, give the millet a stir and then bake for another 20 to 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
- While the millet is in the oven cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the shiitakes and the fresh mushrooms. Don't stir for 30 seconds to a minute, then cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, thyme and rosemary. Stir together, add salt to taste and freshly ground pepper to taste, and cook, stirring often, for another couple of minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the chopped dried mushrooms, the soy sauce and wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Add the broth from the dried mushrooms, turn up the heat and cook, stirring, until it has reduced by about a third. The mushrooms should be moist. Stir in the parsley, taste, adjust seasonings, and remove from the heat.
- When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the mushrooms. Arrange steamed broccoli or broccoli rabe next to the mushrooms or on top, and serve.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 925 milligrams, Sugar 4 grams, TransFat 0 grams
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Donavan McKenzie
[email protected]This dish is a bit bland.
Adien_ Afton
[email protected]This dish is a great source of fiber and nutrients.
Kutta Jutta
[email protected]This dish is a good way to use up leftover millet.
Salimah Ndagire
[email protected]This dish is a great option for a vegetarian or vegan meal.
Rovaldo Brandt
[email protected]I would recommend this dish to someone who is looking for a healthy and easy-to-make meal.
Muhammad “Jan” Salahudin
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Konok Army
[email protected]The mushrooms were a bit too salty for my taste.
Poggers Champers
[email protected]The polenta was a bit too firm for my liking. I think I would have preferred it to be creamier.
Kaworu Ikari Von-Einzbern
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Izaya Franklin
[email protected]I'm always looking for new ways to cook millet and this recipe is a winner. The polenta was creamy and flavorful and the mushrooms and broccoli added a nice savory touch.
Md Jonaid Sikder
[email protected]This dish is a great way to get your daily dose of vegetables. The millet polenta is a good source of fiber and the mushrooms and broccoli are packed with nutrients.
Maxine Greenhalgh
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavors and textures.
Adrian Gapi
[email protected]This was a great way to use up some leftover millet. The polenta was delicious and the mushrooms and broccoli added a nice touch.
Fathy Mohamed
[email protected]I'm not a big fan of millet, but I really enjoyed this dish. The polenta was creamy and the mushrooms and broccoli were cooked to perfection.
LaTanya Rodriguez
[email protected]This dish was easy to make and very flavorful. I loved the combination of millet polenta, mushrooms, and broccoli.
Heny Mam
[email protected]I was skeptical about using millet polenta, but I was pleasantly surprised. It had a great flavor and texture. The mushrooms and broccoli were also cooked perfectly.
Dixie Black
[email protected]This millet polenta with mushrooms and broccoli was a hit! The flavors were amazing and the texture was perfect. I will definitely be making this again.