I started making fresh homemade polenta last summer and it is the perfect thing to make when all of that fresh corn is abundant at the farmer’s markets. I top it with all variations of summer veggies and greens but today, I went for a really savory version with mushrooms and radicchio.
Theoretically, you can use the packaged polenta but I am telling you, once you make your own, you will never use the packaged stuff again. Not to mention how easy it is.
Baby Bellas and Radicchio over Fresh Polenta
There is nothing better than fresh polenta. Topped with mushrooms, radicchio and toasted pine nuts, this savory dish will satisfy any craving.
- 1 recipe homemade polenta
- 2 green spring onions (use scallion if you can't find spring onions)
- 12 baby bellas (or any mushrooms you like)
- 1 small head of radicchio
- 1/4 cup white wine
- The juice of 1/2 lemon
- Salt, to taste
- 2 tablespoons pine nuts
- Parsley, for garnish
- Olive oil, for sautéing, optional
Make the homemade polenta. (See link in header to previous post.)
Prep the vegetables: slice the green onions, slice the mushrooms and shred the radicchio.
Oil or water sauté the onions in a pan with sides. Sweat until they are just soft. Add the mushrooms and cook until they soften, releasing some of their water. Add the white wine to deglaze the pan, then add the radicchio and cook until wilted. Season with a pinch of salt.
Toast the pine nuts in a skillet on a low flame on the stovetop. Keep an eye on them, they will burn fast.
To serve, place polenta in the bottom of a bowl. Top with the vegetable mixture and pine nuts. Squeeze fresh lemon juice over the top and garnish with parsley. Enjoy!