Hi, everyone! Today I am going to make a delightfully refreshing vegetarian entrée. This recipe is inspired by a selection from the specialty menu you see below, from the Wynn Resort in Las Vegas.
My recipe is based on the Polenta-Mushroom Cake in the lower right hand quadrant of the menu displayed above.
¾ cup of polenta
3 ¼ cups of water
1 teaspoon of salt
1 tablespoon of butter
2 tablespoons of grated Parmesan cheese
1 pack (14 ounces) frozen sweet peas, thawed
2 large portabella mushrooms cut into thick slices
2 tablespoons of olive oil
2 cloves of garlic, chopped
2 tablespoons of balsamic vinegar
½ cup of thinly chopped parsley
1 garlic clove, finely chopped
1 teaspoon of lemon zest
Salt and white pepper to taste
Cook polenta according to package instructions (this is slow cooking – about 30 minutes). Stir the polenta often to keep it from sticking to the bottom of the pot. When the polenta is done, add butter and Parmesan cheese and mix well.
Rinse 4 seven-ounce ramekins with cold water, and pour ¼ of polenta, while it is still hot, into each ramekin. Set aside and keep warm.
While the polenta is cooking, bring a medium saucepan with water (enough to just cover the sweet peas) to boil. Add sweet peas, bring to boil, cook for about 1 minute. Reserve 1 to 2 tablespoons of cooking liquid, it will be needed later for thinning the pureed sweet peas. Drain peas, place them in mixer and process until smooth, for about 2 minutes. If the mixture seems too thick, add some reserved cooking liquid. Add salt and white pepper to taste (about ¼ teaspoon of each), and set aside.
Heat 2 tablespoons of olive oil on medium-high heat. Add garlic, and cook for about 30 seconds. Add portabella mushrooms, and cook for about 2 minutes per side. Add balsamic vinegar, and twirl mushrooms around, until they are well coated.
To make gremolata, toss together chopped parsley, garlic, lemon zest, and ¼ teaspoon of salt in a small mixing bowl.
Unmold polenta from the ramekins.
To assemble the dish: on the servings plate, place some of the green peas puree mixture, top with polenta and then with portabella mushrooms. Garnish with gremolata.