Crispy Polenta with Morel Mushrooms and Broccoli

by Sala @ Veggie Belly on August 30, 2009

polenta-with-morels-and-broccoli2

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.

dry-and-soaked-morels

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.

store-bought-polenta

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

Garlic and thyme add great flavor tot his dish. This photo goes to Jugalbandi’s Click event, this month’s theme is allium.

polenta-with-morels-and-broccoli1

You could add the sauteed vegetables back in sauce and then top the polenta with it. Or..

polenta-with-sauce

…top the polenta rounds with the vegetables and pour the sauce over.

Crispy Polenta with Morel Mushrooms and Broccoli Recipe
serves 3-4
1 tube (1 lb) store bought polenta
2 tbsp flour
1 tbsp corn startch
2 tbsp oil

Cut the polenta into about 3/4th inch discs. Mix the all purpose flour and corn startch together. Dredge the polenta rounds in flour. Pan fry them till golden brown.

1 cup vegetable stock + 1 cup water
1 oz dried morel mushrooms
2 cups broccoli florets
4 sprigs fresh thyme
2 pods gralic, minced
4 tbsp white wine, optional
Salt and pepper
4-6 tbsp alouette cheese spread or any soft cheese or heavy cream
3 tbsp butter or oil

Bring the stock and water to a boil. Turn heat off and add the dried mushrooms to the stock. Let it soak 20 minutes. Squeeze out the mushrooms, reserving the stock.

Heat butter or oil in a pan. Add the broccoli and soaked mushrooms, saute on medium for 3-4 minutes. Add the garlic and thyme. Cook another minute. Then add the wine if using, salt and pepper and cook on high for 1 minute. Pour in the mushroom soaking liquid and the cheese spread. Simmer on low for a few minutes till the mixture thickens. Serve over crispy polenta rounds.

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Comments

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{ 16 comments… read them below or add one }

1 KAHUNA August 30, 2009 at 11:56 pm

Love this- a few of us were just commenting on Twitter about how great dried mushrooms are to use- I always love making polenta but sometimes that tube sliced and fried really hits the spot and like you said quick and easy

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2 varsha August 31, 2009 at 2:01 am

I love this combo..I must buy these mushrooms soon..

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3 shaz August 31, 2009 at 6:22 am

Yummy dinner! I’ve used procini (love it in risotto) but can’t say I’ve ever tried morels. Now I’m curious. Thanks for sharing.

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4 Muskaan August 31, 2009 at 9:04 am

Looks lovely…great pictures…

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5 Manasi August 31, 2009 at 9:43 am

Polenta has been on my must try list, I have never tasted it. I had no idea it was so convenient, I have seen a packet in the stores with cooking instructions.. this looks FAB!

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6 Pavani August 31, 2009 at 9:51 am

Never tried these mushrooms– love the combo of flavors especially topped on crispy polenta, must have tasted delicious. Lovely clicks.

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7 Soma August 31, 2009 at 10:28 am

This is a beautiful dish with texture & color! I have never tried the morels:-( don’t see it either here. will look for the dried ones.

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8 Vijitha August 31, 2009 at 1:08 pm

OMG! sala. I am out of words.

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9 Dana August 31, 2009 at 4:10 pm

From relatively humble ingredients you got a total wow! dish. Great work on this. The photos just keep getting better and better.

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10 Corrinne August 31, 2009 at 5:00 pm

I love this recipe! A big thumbs up from Alouette! I will be sure to share this one with my foodie cheese lovers!

Best,
Corrinne

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11 Chakh...le...Re!!! August 31, 2009 at 9:04 pm

This is a new dish to me!! Looks very yummy!!

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12 subash August 31, 2009 at 11:01 pm

that’s a perfect combination of ingredients

i think Gordon has to learn for u how to mix up the ingredients

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13 veggie wedgie September 1, 2009 at 4:33 pm

I know someone (besides me) that would really love this dish! Aren’t dried mushrooms just the best thing ever? They don’t ever go bad and the are so tasty!

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14 lisaiscooking September 1, 2009 at 5:04 pm

This looks amazing! I love morels but rarely see them here in Austin.

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15 Pearl September 1, 2009 at 9:53 pm

oh! looks delicious!

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16 Mek November 16, 2011 at 8:05 am

This dish was incredible, and so easy to make! My mouth is still watering from last night’s meal. I used dried porcini mushrooms instead of morels (for cost), and heavy cream and parmesan in lieu of alouette cheese spread. Great recipe, thank you!

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