Name: Braised Broccoli and Porcini with Polenta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Dried porcini mushrooms - 1 ounce; Boiling water - 2 cups; Extra-virgin olive oil - 2 tablespoons; Shallot, sliced - 1 large; Miso paste - 1 teaspoon; 1 teaspoon yeast extract - 1 teaspoon; Broccoli, florets separated and stems chopped - 8 ounces; Sliced radicchio - 4 ounces; Water - 2 cups; Vegetable broth - 1 cup; Hearty red wine - ½ cup; Salt - ¼ teaspoon; Italian polenta - 1 cup; Salt and ground black pepper to taste - 1 cup; Cornstarch - 1 tablespoon; Water - 2 tablespoons

Ingredients for - Braised Broccoli and Porcini with Polenta

1. Dried porcini mushrooms 1 ounce

2. Boiling water 2 cups

3. Extra-virgin olive oil 2 tablespoons

4. Shallot, sliced 1 large

5. Miso paste 1 teaspoon

6. 1 teaspoon yeast extract 1 teaspoon

7. Broccoli, florets separated and stems chopped 8 ounces

8. Sliced radicchio 4 ounces

9. Water 2 cups

10. Vegetable broth 1 cup

11. Hearty red wine ½ cup

12. Salt ¼ teaspoon

13. Italian polenta 1 cup

14. Salt and ground black pepper to taste 1 cup

15. Cornstarch 1 tablespoon

16. Water 2 tablespoons

How to cook deliciously - Braised Broccoli and Porcini with Polenta

1 . Stage

Soak porcini in 2 cups boiling water for at least 10 minutes.

2 . Stage

At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.

3 . Stage

Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.

4 . Stage

Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.

5 . Stage

Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.

6 . Stage

Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.

7 . Stage

Strain the reserved soaking water, twice if necessary, to remove any sediment.

8 . Stage

Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.

9 . Stage

Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.

10 . Stage

Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.