Crispy Cauliflower, Mushrooms, And Hazelnuts Over Polenta Recipe

Name: Crispy Cauliflower, Mushrooms, And Hazelnuts Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plus 2 teaspoons water, divided; 2 cups plus 2 tablespoons unsalted chicken stock, divided; 1 cup plus 2 tablespoons 2% reduced-fat milk, divided; 3/4 teaspoon kosher salt, divided; 1 1/3 cups stone-ground polenta; Cooking spray; 2 teaspoons unsalted butter; 1/4 teaspoon black pepper; 1.5 ounces Parmesan cheese, finely grated and divided (about 3/4 cup); 1 teaspoon grated lemon rind; 1/2 teaspoon onion powder; 1/4 teaspoon ground red pepper; 1 large egg, lightly beaten; 5 cups (1-inch) cauliflower florets; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 tablespoons fresh lemon juice; 2 teaspoons olive oil; 2 cups shiitake mushroom caps, quartered; 1 tablespoon white wine vinegar; 2 tablespoons chopped hazelnuts, toasted

Servings: persons

2 cups plus 2 teaspoons water, divided
2 cups plus 2 tablespoons unsalted chicken stock, divided
1 cup plus 2 tablespoons 2% reduced-fat milk, divided
3/4 teaspoon kosher salt, divided
1 1/3 cups stone-ground polenta
Cooking spray
2 teaspoons unsalted butter
1/4 teaspoon black pepper
1.5 ounces Parmesan cheese, finely grated and divided (about 3/4 cup)
1 teaspoon grated lemon rind
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
5 cups (1-inch) cauliflower florets
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 cups shiitake mushroom caps, quartered
1 tablespoon white wine vinegar
2 tablespoons chopped hazelnuts, toasted

1
Bring 1 3/4 cups water, 2 cups stock, 1 cup milk, and 1/2 teaspoon salt to a boil in a large saucepan. Reduce heat to medium-low; stir in polenta. Cook 20 minutes or until thick, stirring frequently. Pour 3 cups polenta into an 8-inch square baking dish coated with cooking spray; smooth surface. Cool, cover, and refrigerate. Stir 1/4 cup water, remaining 2 tablespoons milk, butter, black pepper, and 2 tablespoons Parmesan cheese into remaining 2 cups polenta; keep warm.
2
Preheat oven to 450u00b0.
3
Coat a jelly-roll pan with cooking spray. Combine remaining Parmesan, rind, onion powder, and ground red pepper in a dish. Combine remaining 2 teaspoons water and egg in a dish. Dip cauliflower in egg mixture; dredge in Parmesan mixture. Arrange cauliflower on prepared pan; coat with cooking spray. Bake at 450u00b0 for 15 minutes, stirring after 6 minutes. Place cauliflower, parsley, juice, and remaining 1/4 teaspoon salt in a bowl; toss.
4
Heat oil in a skillet over medium heat. Add mushrooms; saute 7 minutes. Add remaining 2 tablespoons stock and vinegar to pan; cook 2 minutes. Place 1/2 cup polenta in each of 4 bowls; top with 1 cup cauliflower mixture, 1/4 cup mushroom mixture, and hazelnuts.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups plus 2 teaspoons water, divided, 2 cups plus 2 tablespoons unsalted chicken stock, divided, 1 cup plus 2 tablespoons 2% reduced-fat milk, divided, 3/4 teaspoon kosher salt, divided, and more.

Yes, Crispy Cauliflower, Mushrooms, And Hazelnuts Over Polenta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Cauliflower, Mushrooms, And Hazelnuts Over Polenta

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