This is a great meal for a week night. Its filling, tasty, and doesnt take too long to make. I used store bought polenta to speed things up. If you havent tried morel mushrooms, you absolutely must! They are earthy, incredibly flavorful and have a great texture. Fresh morels are only in season very briefly in the spring. But you can buy dried morels all year long. I used Melissa’s brand morel mushrooms. They are little expensive but well worth the splurge. Chanterelles or porcini mushrooms will also be great in this recipe.
Here is a trick for getting extra flavorful sauce: Instead of soaking the mushrooms in water, soak them in half water and half vegetable stock. Then use this liquid to make the sauce.
Saute soaked morels and broccoli and set aside. Then make a sauce with the morel soaking liquid, vegetable stock, a little wine and a few spoons of any soft, creamy cheese. I used Emeril’s vegetable stock which I received from foodbuzz. For the cheese, I recommend Alouette cheese spread for a wonderful creaminess. You could also use cream cheese, goat cheese, blue cheese or heavy cream. Store bought polenta makes this recipe easy to pull together. Just cut up the polenta into rounds, dredge in flour and pan fry till its crispy and golden.
Garlic and thyme add great flavor tot his dish. This photo goes to Jugalbandi’s Click event, this month’s theme is allium.
You could add the sauteed vegetables back in sauce and then top the polenta with it. Or..
…top the polenta rounds with the vegetables and pour the sauce over.