Chef Christina Pirello

Saffron Polenta with Sautéed Vegetables

Name: Saffron Polenta with Sautéed Vegetables
Prep time: 1 h
Cook time: 1 h 18 min
Total time: 2 h 18 min
Yield: 4
Cuisine: Italian
Ingredients: 5 cups filtered water or spring water; 1/2 cup yellow cornmeal; 1/2 cup yellow corn grits; 1 pinch sea salt; 2 teaspoons extra virgin olive oil; 1 teaspoon saffron threads; Extra virgin olive oil; 2 cloves organic garlic, finely minced; 1 organic yellow onion, cut into thin half-moon slices; Sea salt; 6 Crimini Mushrooms, thinly sliced; 1/2 small bulb fennel, stalks trimmed, flush to the bulb and thinly sliced; 1 organic carrot, fine match stick pieces; 1/2 cup mirin or white wine; 3 organic tomatoes, diced; 1 small organic broccoli rabe, finely cut; 1/2 cup basil, loosely packed and shredded

Rated 5.0 stars by 1 users

Servings

4 - 6 servings

Prep Time

1 hour

Cook Time

1 hour 30 minutes

Author:

Chef Christina Pirello

Richly flavored and silky smooth, this main course will fill you with pleasure. Creamy, yes, but not mild-mannered, this dish is loaded with the kind of energy that will make you sparkle. Corn polenta, with its sunny disposition joins with vigorously sautéed vegetables and stimulating herbs, creating a symphony of vitality.

Ingredients

Polenta

5 cups filtered water or spring water
1/2 cup yellow cornmeal
1/2 cup yellow corn grits
1 pinch sea salt
2 teaspoons extra virgin olive oil
1 teaspoon saffron threads

Vegetables

Extra virgin olive oil
2 cloves organic garlic, finely minced
1 organic yellow onion, cut into thin half-moon slices
Sea salt
6 Crimini Mushrooms, thinly sliced
1/2 small bulb fennel, stalks trimmed, flush to the bulb and thinly sliced
1 organic carrot, fine match stick pieces
1/2 cup mirin or white wine
3 organic tomatoes, diced
1 small organic broccoli rabe, finely cut
1/2 cup basil, loosely packed and shredded

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Directions

Prepare the polenta by whisking together the water, cornmeal, grits, salt, oil and saffron in a large saucepan. Bring to a boil over medium-low heat, whisking constantly.
Reduce heat to low and cook, stirring frequently, until the center of the polenta bubbles and pops, about 35 minutes.
Transfer the polenta to a lightly oiled, shallow dish and set aside until firm, about an hour.
For the vegetables, place oil, garlic and onion in a wok or skillet, over medium heat.
When the vegetables begin to sizzle, add a pinch of salt and sauté for 2 minutes.
Stir in mushrooms, a pinch of salt and sauté until mushrooms release their juices into the pan. Stir in fennel and carrot, a pinch of salt and sauté for 1 minute.
Add mirin, tomatoes, cover and cook over low heat until the vegetables are quite soft, about 25 minutes. Season to taste with salt and add broccoli rabe on top.
Cover and cook until the rabe is bright green. Remove the cover and simmer until any remaining cooking liquid has been absorbed into the vegetables.
Remove from heat and stir in shredded basil. To serve, either cut or scoop polenta onto individual plates and mound vegetables on top. Serve immediately.

Saffron Polenta with Sautéed Vegetables