A cure for migraine – Creamy herb polenta with sauté wild mushrooms and hot tomato coulis
Per curare l’emicrania – Polenta con parmigiano e rosmarino – funghi selvatici e passata piccante di pomodoro
After a gloomy weekend with a terrible migraine, that immobilized me for few days in bed, I decided that I wanted to start the week as best as I could, and of course, when you cannot eat for a few days, the day you are back on your feet, you are starving. The great thing is that my fridge was filled with lots of various ingredients, so I had everything to make this delightful and vegetarian dish…without going to the store.
Polenta is quite a popular meal in Northern Italy, and they consume it as the French eat baguette. They grow lots of corn and they eat what they grow…so polenta is often on the table, and I have seen mainly the white kind, it’s thick, sliced like bread, and eaten as accompaniment to many cold cuts and radicchio (that’s the way I have eaten it at our friend’s place in Friuli). In Lombardia region (Milan), they eat it boiled with milk and at my parents, it’s prepared with a tomato and rabbit sauce, so to each region its own. No matter how you prepare it, polenta is always a delicious and nutritious meal to enjoy.
For this dish, you need as many different kinds of wild mushrooms as you can…I used morels, chanterelles, king oyster, beech mushrooms and shiitake, they bring a wonderful woodsy and nutty aroma to the fragrant polenta infused in rosemary broth. The polenta remains creamy and soft especially if you add mascarpone, and blends perfectly well with the crunchy texture of the mushrooms and smooth tomato coulis. The whole dish is a harmonious balance of sensations.
For the polenta, I used the fine grind, the coarse grind remains too grainy and is less delicate at the bite. Also, there are two kinds of polenta, the express one and the regular one. I always keep both in my pantry and depending on the time I have, I use either one. Polenta express cooks in 10 minutes whereas the regular one takes over one hour. Usually to make polenta crostini I use the express one, but for polenta-based dishes like this one, I use regular polenta.
Ingredients for 2-3
For the polenta
- 1/2 lb (or 200-250 g) fine polenta
- 1 tbs rosemary, chopped
- 2 tbs fresh parmigiano reggiano, grated
- 2 cups vegetable broth
- 1 tbs mascarpone (optional)
For the sauté mushrooms
- 1/2 lb mixed wild mushrooms such as morels, king oyster, beech, chanterelles, shiitake, etc… mushrooms, washed and roughly cut
- 1 shallot, diced
- 1 garlic clove, crushed
- 3 tbs dry white wine
- 2 tbs olive oil
- salt and pepper
For the tomato coulis
- 3 large ripe tomatoes, seedless and peeled
- 2 garlic cloves, crushed
- 1 tsp oregano, chopped
- cayenne pepper
- 1 tbs olive oil
- salt and pepper
For the polenta
Bring broth to a boil, add rosemary, then add polenta gradually, stir and keep stirring until the polenta is cooked and has reached a semi-thick texture. Cooking time depends on which type of polenta you use. When the polenta is cooked, add parmesan and stir well. Add mascarpone at this time of process if you decide you want to add it.
For the mushrooms
Wash mushrooms. Pat them dry to remove excess water, and cut oyster king and morels (if too big) into about one inch pieces. Heat olive oil in a pan, then add shallots. Brown shallots and add mushrooms. Saute mushrooms and cook until the water is half evaporated then add wine salt and pepper. Stir well, let the wine reduce then add garlic. Cook for a few minutes, then remove from heat and keep warm.
For the tomato coulis
Heat olive oil in a pan, add garlic and stir to get the flavor out. Add oregano, tomatoes, cayenne, salt and pepper. Stir well and cook until the tomatoes have reduced. Mix the tomatoes using an immersion blender, then pass it through a sieve to obtain a smooth coulis.
Serve soft polenta in the center of the plate, place mushrooms around it, and end with tomato coulis.
This entry was posted by silvia on June 22, 2010 at 5:35 am, and is filed under Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Silvia, this looks lovely, and is just the right thing to eat to get back on your feet. I hope you’re feeling better, there’s nothing worse than feeling ill from a terrible migraine! The creamy polenta and earthy mushrooms must be so comforting!
I dare say Silvia that you have the best vegetarian recipes anywhere in food blogosphere!
This sounds so amazingly comforting – I hope it made you feel better after your nasty migraine episode!
The first picture looks so beautiful! The colours are stunning against the tablecloth!
This looks like it could cure just about anything! Polenta was a life-saver for me when I was going through a no-wheat phase. Delicious and healthy – a great combination. Glad you’re over the migraine!
I have never tried polenta but it is on my list of things to try. The only thing is I need to be able to find it in Lebanon for a reasonable price. These unusually used things are habitually ridiculously expensive.
Je compatis pour la migraine, j’en avais régulièrement avant, mais elle se sont espacées avec les années et bien sûr elles ne me manquent pas!
So sorry to hear about your migraine…as usual you were able to recover making this fabulous dish that I would love to taste right now loving the mushrooms and herb polenta! beautiful, stay well…I am off for the week training out of town …. glad I saw this before I left! feel better~!
This looks really good!
Sorry about your migraine!
I feel for you. My mother and I both get them. I dream of people who get to drink red wine with just a regular hangover headache. What could be worse than something that takes away your appetite and the ability to cook?
Sorry about your migraine. =( I’m sure this is one of the best ways to reinvigorate!
Les migraines sont des saletés qui ne devraient clairement pas exister… Toutefois, cette recette semble tout à fait délicieuse… La polenta crémeuse a un peu le même effet sur moi que les pommes de terres pilées… Miam!
I wish this really was a CURE for migraines…..I get them terribly too, and they are so debilitating, I can relate.
I love polenta, and next time I have one of those miserable headaches, I will have my husband make me up a batch!
THIS IS BEAUTIFUL! Oh my gosh. The photos completely do this great dish justice!
I’m glad you are feeling better! I know how debilitating that can be.
This dish looks as if it could cure a lot of things! I love the addition of the tomato coulis. It brings some acidity to the richer components. Totally brilliant.
Oh dear. Please take care. Polenta is one of those understated dishes. I love it as it soaks up flavour.
I’ve never made polenta at home, but this dish looks so comforting and delicious that I will have to try! I am not a fan of dairy, though…is there something you would recommend to substitute for the parmesan and marscapone? Feel well!
So glad you’re feeling better–I used to (past tense, thankfully!) get clusters and can sympathize completely. But what a gorgeous dish…a terrific recovery for sure!
this looks so creamy and comforting. i love all the mushrooms. glad you’re feeling better!
That looks so good! I love the collection of mushrooms you used in this dish. My grandmother used to press a part of my palm really hard when I used to get bad headaches, I wonder if that would work for migraines.
I agree with Denise, you have the best vegetarian recipes on the net.
Love this dish. You used some of my favorite mushrooms, especially Beech. Adore them.
This dish would certainly clear away anything that ails me…I’d be in culinary nirvana.
What an amazing dish. It presents beautifully, and I’m sure it tastes better. I adore wild mushrooms, they add such complex flavors and textures. Thank you for sharing another great vegetarian dinner idea.
Hey Silvia, my Cauldron Boy had a migraine this week too. I’m sorry you had that-I know it’s so hard to deal with. It just stops me in my tracks when I get one, and keeps me from functioning…
This looks great though! I love vegetarian and polenta is so wonderful. Your mushrooms look really nice too in the photos-yum!
I’m sorry you were sick but if anything will make you feel better it has to be your wonderful polenta dish, YUMMY!
Ah, I can see how this would be truly healing after a migraine. Those are the worst – I am SO sorry you suffered from one! I’m glad you’re feeling better!!!
I am quite certain this would be a cure for anything! The combination of flavors is outstanding…
This must be a sort of comfort food for you and I bet it smells absolutely wonderful. Such a beautiful dish! Hope you’re feeling much better and that the migraine is under control.
Hope that you are feeling better ! I know how awful they can be. Polenta is one my son’s favorite foods so its a staple in this house, most definitely an underestimated ingredient.
Hope you are feeling better! I have never had a migrane, but hear they are quite awful. We need to send some sun to San Francisco to make you all better. In the meantime, keep making wonderful food like this—sure to cure anything that ails you!
My last homemade Polenta was an embaressing fiasco.
Certainly no where near your succeeded dish ;o)
I’ve decided to adapt my recipes to a great pre-packaged tubular polenta that we find in our specialized stores. For now, I enjoy building up the recipe around it ;o) I may, however try it at some point in the future.
When you speak of migraines you don’t need to go far to get comforting understanding…I also suffer them more than occasionally. I’ll send you good vibes.
Flavourful and healing wishes, Claudia
That looks so delicious and inviting, would love to dig into it
Like Like Like.
I’m sorry for your migraine and hope you’re feeling better! This sounds so comforting and healthy. Your recipe has always intrigued me!
How delicious! I love the combination of creamy polenta and wild mushrooms. Look forward to your posts!
Oh my gosh! Look at those mushrooms! It looks fantastic. I can only get dried mushrooms but I think I will still try it.
This looks absolutely amazing. I’ve been meaning to play with some polenta.. now I have a reason.
Did you know that magnesium and feverfew are great natural minerals and herbs for migraine sufferers? In fact at your health food store you can find them in one tablet. Stress can drain all the magnesium from your system… brown rice has a lot of magnesium. From your hairstylist frien in So. Cal, Margaret
Polenta is one of my favorites and I love this way of doing it. I have a biog of dried wild mushrooms that were brought to me from Italy by a family friend. This looks like a good match for them.
I had dish like this one loooong time ago in a restaurant….still remember how tasty it was….now, I have the recipe