Polenta with Braised Carrots, Mushrooms & Brussels Sprouts

Polenta with Braised Carrots, Mushrooms & Brussels Sprouts

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From the Test Kitchen

If you’ve ever been hiking in the woods and seen grayish-white mushrooms growing on a log, they may have been oyster mushrooms. Grown in temperate climates all over the world, they usually appear with many fragile caps all attached to one another almost without any stem. Their mild, earthy flavor and delicate texture make them a prized, gourmet mushroom among the many wild varieties available in the market.

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ingredients
Polenta with Braised Carrots, Mushrooms & Brussels Sprouts
Title
  • 8 Baby Carrots
  • 6 to 7 Brussels Sprouts
  • 5 oz Oyster Mushrooms
  • 3 cloves Garlic
  • ¾ cup Polenta
  • 1 Tbsp Butter
  • 3 Tbsps Parmesan Cheese
  • 3 sprigs Thyme
  • 2 Tbsps Tomato Paste
  • 1 cup Vegetable Broth
Prepare your ingredients:
1 Prepare your ingredients:
In a medium pot, heat 3 cups of salted water to boiling on high. Cut the carrots in half lengthwise, then cut the halves crosswise on an angle. Remove the tough outer leaves of the Brussels sprouts, then trim and cut them into quarters lengthwise. Roughly chop the mushrooms. Peel and finely chop the garlic.
Cook the polenta:
2 Cook the polenta:
When the water boils, slowly stir in the polenta. Continue stirring to break up any lumps. Reduce the heat to low and simmer about 10 minutes or until thickened, stirring frequently. Remove from the heat and stir in the Parmesan cheese and butter until combined. Season with salt to taste.
Start the vegetables:
3 Start the vegetables:
While the polenta cooks, heat some olive oil in a large skillet on medium-high until hot. Add the carrots, Brussels sprouts, mushrooms, thyme sprigs, and garlic. Cook 4 to 6 minutes, or until the vegetables begin to soften.
Finish the vegetables:
4 Finish the vegetables:
Stir in the tomato paste and cook 1 minute. Stir in the vegetable broth, scraping up any bits from the bottom of the skillet. Allow mixture to come to a boil, then reduce the heat to low and simmer 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.
Plate the dish:
5 Plate the dish:
When the polenta is finished cooking, divide it between two plates. Top each with half of the braised vegetables. Bon appetit!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
In a medium pot, heat 3 cups of salted water to boiling on high. Cut the carrots in half lengthwise, then cut the halves crosswise on an angle. Remove the tough outer leaves of the Brussels sprouts, then trim and cut them into quarters lengthwise. Roughly chop the mushrooms. Peel and finely chop the garlic.
2 Cook the polenta:
When the water boils, slowly stir in the polenta. Continue stirring to break up any lumps. Reduce the heat to low and simmer about 10 minutes or until thickened, stirring frequently. Remove from the heat and stir in the Parmesan cheese and butter until combined. Season with salt to taste.
Cook the polenta:
Start the vegetables:
3 Start the vegetables:
While the polenta cooks, heat some olive oil in a large skillet on medium-high until hot. Add the carrots, Brussels sprouts, mushrooms, thyme sprigs, and garlic. Cook 4 to 6 minutes, or until the vegetables begin to soften.
4 Finish the vegetables:
Stir in the tomato paste and cook 1 minute. Stir in the vegetable broth, scraping up any bits from the bottom of the skillet. Allow mixture to come to a boil, then reduce the heat to low and simmer 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.
Finish the vegetables:
Plate the dish:
5 Plate the dish:
When the polenta is finished cooking, divide it between two plates. Top each with half of the braised vegetables. Bon appetit!
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