A Vegan meal, Polenta Herbed Cake, Ragout Lentils, Sautéed Shiitake Mushrooms with Butter Bean Puree
Serves 2165 mins prep180 mins cook
A vegan meal! Polenta Herbed Cake served with Ragout Lentils, Sautéed Shiitake Mushrooms and Butter Bean Puree, an inspiration from Chef Tai Ronnen, Polenta-Mushroom Cake served with Lentil Ragout and Sweet Pea Sauce.
2 servings
What you need
Instructions
For the Bean Puree 1 Sort, rinse and drain beans. Set aside 2 In a large stockpot, add oil garlic, scallion and cloves. Cook for about 2 minutes turning occasionally on low heat. Add the cleaned beans and about 5 of water. Cover ajar and bring to a boil over medium heat. If you need to add more water, add 1 cup of hot water while cooking. Cook beans until fully cooked but not overcooked, about 1 hour 15 minutes or longer depending on the beans. Let beans cool for a few minutes before adding to blender to blend to a smooth mixture. Strain bean puree and set aside. Discard beans residue. 3 In a stockpot, add butter, parsley, thyme, and red pepper flakes. Sautee for 1 minute and add reserved beans. Gently stir to blend. Add bean puree, season with salt and pepper to taste and let cook for about 5 - 7 minutes uncovered, under medium to low heat until the texture is a bit thicker and creamy like. Scrape bottom of pot regularly to avoid sticking. In the last few minutes of cooking, add pepper flakes and sugar and adjust seasoning. When the puree is at the consistency you want, remove and serve. For the Polenta Cakes 1 In a saucepan under low heat, add oil, garlic, scallion, parsley, and thyme. Let spices slightly fry in the oil but do not let them burn. Add water and salt to taste. Once the water starts to boil, add cornmeal and stir to incorporate. Bring to a boil and stir cornmeal to blend with liquid. Cook cornmeal for about 25 to 30 minutes while stirring often until fully cooked. Remove from heat and pour content into an 8” square glass-baking dish preferably. Let completely cool and refrigerate for at last 2 hours or overnight. 2 To make cakes, remove dish from refrigerator and make sure the edges of the polenta can easily be lifted. 3 With a cookie cutter measuring about 4 inches, makes 4 round cakes, remove and set aside on a plate. In a skillet coated with coconut oil, add cakes and pan fry until each side has a nice shiny and golden color. Remove and set aside. For the Lentil Ragout 1 In a saucepan over medium heat, heat oil and cook shallots and garlic together for 2 -3 minutes. Add lentils, broth or water, parsley, oregano, thyme, celery, carrot, salt and pepper, to saucepan. Simmer 20 – 30 minutes until lentils are fully cooked and liquid has almost evaporated. For the Sautee Shiitake Mushroom 1 Heat oil over medium heat in a pan. Add garlic and sauté for 1 minute. Add sliced mushrooms, stir to coat, and cook for about 5 minutes. Drizzle dry white wine onto the mushrooms. Sprinkle salt and black pepper. Continue cooking over low to medium heat for about 3 - 5 minutes or until desired doneness is achieved. Remove from pan and serve. 2 To plate, add lentils first to plate and place polenta cake in the middle and top with mushrooms. Serve bean puree on the side if preferred 3View original recipe
