As promised here is the second bite we did for the Fairfield County Mom’s Blog event. Sorry for the delay, this week has been a doozy! It has been super busy week work wise, but also we found out that my poor puppy broke her toe, so she is in a cast and limited to very short and very few walks a day! This is a dog that runs for an hour a day and goes to camp two times a week… She isn’t yet misbehaving, but I am sure like a young child, unless I keep her occupied, she might start to rebel.
I have some exciting updates for the company that I will share soon, but over all things are really coming together with The Gourmet Cocina, and it’s really been a fun ride! This week has been all about learning and exciting new ventures, and I really can’t wait for what the future has in store.
But back to this little snack! These polenta bites are gluten free, vegetarian, and actually pretty darn healthy! I used butter in them, but for the vegans out there, you could certainly use another substitute instead. I also had some extra mushroom ragu, and cooked that in with some fresh spinach for a really awesome side dish! It could be really good on chicken too!
What you need:
- 2 cups boiling water
- 3 tbsp butter, at room temperature
- 1 tsp salt, plus more for seasoning
- 1/2 cup quick-cooking polenta
- 1 tbsp olive oil
- 8 ounces cremini mushrooms, chopped
- 1/2 cup chopped onion
- 1/4 tsp freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 3/4 cup dry white wine
- 1 tsp corn starch
Set the water, 1 tbsp of butter and 1/2 tsp of salt to a boil, and add in your polenta.
Stir frequently until thickened, about 5 min, and then remove from the heat.
Poor the polenta into a 9 x 9 baking pan so that it is about 1/3 inch thick and let cook for at least 15min.
In the meantime, heat the olive oil over medium heat in a pan, and cook your mushrooms and onions for about 8-10min until soft and the juices have mostly dried up. Make sure to add in about 1/2 tsp of salt and 1/4 tsp of pepper during this process.
Add the garlic next and cook for about 2 min.
Once the juices are mostly evaporated, decrease the temperature to medium-low and add in your white wine. Cook down for about 5min with a lid on and the liquid reduces by about half.
Stir in the rest of the butter and the corn starch until thickened and an even mixture. If you find you need a bit more corn starch for a thicker consistency, add it in small amounts at a time until you reach your desired thickness.
Season the ragu with salt and pepper to taste.
Cut your polenta into 1″ squares and top with the ragu.
Enjoy with a glass of the same wine you used to cook with 😉
Have a great weekend everyone, can’t wait to share some fun recipes next week!