Braised Broccoli and Porcini with Polenta
Soak porcini in 2 cups boiling water for at least 10 minutes. 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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Cooking tools:
- Fine-mesh sieve
- Polenta board
- Dutch oven
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Whisk
- Measuring cup
- Paper towel
- Stove
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
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