Cuddle up with this rich and hearty yet guilt-free bowl of warm mushrooms over polenta and spinach. A perfect dinner for 'Meatless Mondays' or any day of the week.
INGREDIENTS:
Polenta
- 4C Vegetable Broth (reserve ¼ c. broth for mushrooms)
- 1C Polenta
- 4 Scallions (greens parts only)
Mushroom + Red wine reduction
- 4 Cloves Garlic, chopped
- 2 Large Shallots, chopped
- 2 Portobello Mushrooms, sliced
- ⅓ Bag of Rainbow Baby Carrots
- 1 Can TEMPT™ Red Wine (Use ½ can to cook with and the other ½ to drink!)
- 4 Sprigs Fresh Rosemary (save 2 sprigs for garnish)
- 1 Bay Leaf
- 2T Balsamic Glaze (or 1/4 c. Balsamic Vinegar)
- ½ Bag Spinach
- Salt + Pepper to taste
- 2T Olive Oil
INSTRUCTIONS:
Polenta
- Add 3 3/4 c. veggie broth to a medium pot and bring to boil
- Add 1C polenta
- Cook for about 10 minutes until broth is absorbed
- *Optional - stir in chopped scallion greens
While polenta is cooking…
Mushroom + TEMPT™ Red Wine Reduction
- In a frying pan add olive oil
- Add garlic - saute 1-2 minutes until fragrant
- Add chopped shallots
- Add mushrooms - sauté for about 5 minutes or until each side is brown
- Add salt + pepper to taste
- In a separate sauté pan, add diced carrots and begin to brown slightly
- Add TEMPT wine, 1/4 c. vegetable broth, balsamic glaze and 2 rosemary sprigs to mushroom mixture.
- Add in the partially-cooked, sliced carrots
- Simmer until liquid reduced and thickened and carrots are tender
- In separate pan, add spinach and cook until just wilted
- Add salt + pepper
Plating Instructions:
- Use a pasta bowl, wide-rimmed soup bowl or a dinner plate with a deep center to hold sauce
- Add polenta
- Add spinach to one side
- Top spinach side with mushroom mixture
- Add rosemary sprig for garnished use additional scallions, if desired
- Enjoy with a glass of TEMPT!
