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Braised Broccoli and Porcini with Polenta
Braised Broccoli and Porcini with Polenta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cozy plant-based dish with braised broccoli and porcini mushrooms over creamy polenta, perfect for chilly winter evenings.
Ingredients:
  • 1 ounce dried porcini mushrooms
  • 2 cups boiling water
  • 1 large shallot, sliced
  • 1 teaspoon miso paste
  • 1 teaspoon yeast extract
  • 8 ounces broccoli, florets separated and stems chopped
  • 4 ounces sliced radicchio
  • 2 cups water
  • 1 cup vegetable broth
  • 0.5 cup hearty red wine
  • 0.25 teaspoon salt
  • 1 cup Italian polenta
  • salt and ground black pepper to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions:
  • Allow the porcini to steep in 2 cups of hot water for a minimum of 10 minutes.
  • Warm up the olive oil in a medium Dutch oven over medium heat. Cook the shallot gently until it becomes soft and releases its juices, usually taking 3 to 5 minutes.
  • Take the porcini out of the water and gently wipe off any grit with a damp paper towel. Set aside the soaking water for later use.
  • Combine the porcini mushrooms with miso paste and yeast extract in the Dutch oven. Mix thoroughly, then lower the heat and let it simmer.
  • Add fresh broccoli, arranging the floret heads facing down and the stem pieces nestled in to touch the bottom of the pot. Layer the radicchio slices evenly on top. Carefully pour the wine into the pot without disturbing the vegetables. Cover and simmer gently for 10 minutes, shaking the pan occasionally.
  • Boil 2 cups water, vegetable broth, and salt. Gradually stir in polenta to avoid clumps. Cook on low heat, stirring occasionally, until thick and cooked through, about 10 minutes.
  • Strain the reserved soaking water carefully to ensure it's sediment-free, repeating the process if needed.
  • Add half of the soaking water to the Dutch oven with the broccoli. Give the pot a gentle shake and use a wooden spoon to loosen the florets without breaking them. Carefully coat the vegetables with the cooking sauce by folding them over. Simmer uncovered, occasionally shaking the pot, until the broccoli is tender but still firm and the radicchio is fully wilted. Season with salt and pepper to taste.
  • Spread polenta over a lightly oiled board, then top it with vegetables using a slotted spoon.
  • Add the remaining soaking water to the Dutch oven and bring it to a boil. Create a slurry with the leftover water and cornstarch; whisk it into the Dutch oven. Cook until the sauce thickens, about 2 to 3 minutes. Pour the sauce over the broccoli and polenta or serve it on the side.

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