Escabèche of Mushrooms with Polenta

Escabèche of Mushrooms with Polenta
Photo by © Melanie Acevedo

Ingredients

  • 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
  • 1 1/3 cups coarse or medium cornmeal
  • 1 cup chopped cilantro
  • 2 tablespoons cider or wine vinegar
  • 2 tablespoons butter
  • 1 1/3 cups coarse or medium cornmeal
  • 1 cup chopped cilantro
  • + 23 more ingredients
    • 1 red onion, sliced
    • 3 tablespoons olive oil
    • 2 tablespoons cider or wine vinegar
    • 1 teaspoon dried oregano
    • 2 cloves garlic, minced
    • 3 teaspoons salt
    • ½ pound red cabbage (about 1/4 head), shredded (about 2 cups)
    • 1 red onion, sliced
    • ¼ pound shiitake mushrooms, stems removed, caps sliced
    • 1 teaspoon dried oregano
    • ½ pound red cabbage (about 1/4 head), shredded (about 2 cups)
    • 2 cloves garlic, minced
    • 1 jalapeño pepper, seeds and ribs removed, sliced
    • 1 jalapeño pepper, seeds and ribs removed, sliced
    • 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
    • 6 ½ cups water
    • 2 tablespoons butter
    • 3 teaspoons salt
    • 1 pound mushrooms, sliced
    • 6 ½ cups water
    • 1 pound mushrooms, sliced
    • 3 tablespoons olive oil
    • ¼ pound shiitake mushrooms, stems removed, caps sliced

1. In a medium saucepan, bring 4 1/2 cups of the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the butter. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes. Cover to keep warm...

View full recipe at My Recipes

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