Crispy Polenta with Portobello Mushrooms, Wilted Greens, and Pomegranate-Balsamic Vinaigrette
Ingredients:
2 cups cooked polenta
4 tbsp unsalted butter
2 pomegranates
2 tsp balsamic vinegar
2 portobello mushrooms, cut into 1/4-inch thick pieces
2 cups mizuna
2 cups tatsoi
3 tbsp olive oil
1 tbsp water
Salt and freshly ground black pepper to taste
Instructions:
Mix the just cooked polenta with 2 tablespoons of butter and season to taste with salt and pepper. Spread the mixture out on a cooking sheet and cover with plastic wrap. Refrigerate for 2 hours. Cut open the pomegranates and remove the seeds. Reserve a 1/4 cup of the seeds and place in a blender and purée for 15 seconds. Strain the juice in a small saucepan and simmer for 15 to 20 minutes or until the juice is reduced by half. Place 1 1/2 tablespoons of the reduction in a bowl with the balsamic vinegar. Slowly whisk in olive oil, season to taste with salt and pepper and fold in the remaining pomegranate seeds. Cut the polenta into 4 discs and place in a heated sauté pan with 2 teaspoons of butter. Cover and cook on medium heat for about 3 minutes on each side. Remove and keep warm. Place the portobello mushrooms in the sauté pan with 1 teaspoon of butter. Cook over medium heat for 3 minutes or until hot. Season with salt and pepper. Quickly wilt the greens with the remaining butter and a tablespoon of water in a hot sauté and season to taste with salt and pepper. (Serves 4)
