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Great Day Kitchen, 12/19/17 - Mushroom Polenta, Pomodoro Sauce, Chia Bark

Chef Hillori Hansen, from Whole Foods in Fresno, visited Great Day to prepare some delicious food.

Chef Hillori Hansen, from Whole Foods in Fresno, visited Great Day to prepare some delicious food.


Mushroom Polenta Bites


Polenta

Ingredients:

  • 10 cups water (you may need more or less depending on how thick your polenta is)
  • 1 pound coarse cornmeal
  • 2 teaspoons salt
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon white pepper


Directions:

  1. Bring water to a boil in a 3 quart sauce pot and add the salt and pepper
  2. To the boiling stock, pour the cornmeal in a steady stream, stirring constantly until completely added. Simmer over low heat, stirring often, until done, about 45 minutes. When done, polenta will pull away from the sides of the pot and will be soft in texture. Stir in butter until melted.
  3. Serve as soft polenta immediately or polenta can be poured onto a greased half-sheet pan and refrigerated until cool and firm. Shapes can be cut and sautéed, grilled, or baked.


Mushroom Duxelle

Ingredients:

  • 1 pound mushrooms
  • 1 tablespoon whole butter
  • 2 tablespoons shallots, minced
  • 1 teaspoon garlic, chopped
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped


Directions:

  1. Chop the mushrooms into bite size pieces.
  2. Sauté the shallots and garlic in butter until tender. Add the mushrooms and sauté until dry.
  3. Season with salt and pepper and add the parsley. Cool and then use the duxelles as a stuffing for vegetables or as a flavoring ingredient in other recipes.


Extras:

  • 1 jar of your favorite pasta sauce or homemade if you prefer (my favorite provided)
  • Fontina Cheese or your favorite Italian cheese (Parmesan or Romano)


Assembly:

  • If polenta is cold, cut into squares and sauté on each side until warmed through.
  • Serve the polenta over heated pasta sauce.
  • Top with Mushroom Duxelle and slice of Fontina cheese and stick under an oven broiler until cheese is melted on top.
  • Garnish


Hillori’s Roasted Pepper Pomodoro Sauce


Ingredients:

  • 2 tablespoons roasted garlic
  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper, roasted
  • 1 yellow bell pepper, roasted
  • 1/2 cup fresh basil, chopped
  • 3/4 teaspoon crushed red pepper
  • 1 can tomato sauce or crushed tomatoes, 28 oz.
  • 1 cup water
  • Salt and pepper, to taste


Directions:

  1. Combine the roasted garlic, extra virgin olive oil, red bell pepper, yellow bell pepper, crushed red pepper, tomato sauce and water in a blender or food processor until combined. Pour the mixture into a sauce pan, along with the garlic over medium heat and simmer for about 1/2 to one hour until a nice flavor develops.
  2. Note: To roast the peppers, quarter and remove the seeds and stem. Lay skin side up on a baking pan and broil until skins turn black and charred. Put immediately into a brown paper bag and let steam. Once soft and tender, remove skins from peppers.
  3. For roasted garlic, cut the tops off of a bulb of garlic and drizzle with olive oil. Bake in a small dish with a lid or cover with aluminum foil at 400 degrees for about 40 minutes. Let steam for about 10 minutes. Remove cloves of garlic from bulb.


Dark Chocolate Nutty Chia Bark


Ingredients:


  • 12 oz. dark chocolate or chocolate chips
  • 2 tsp instant espresso powder (optional)
  • ½ cup toasted pumpkin seeds
  • ½ cup toasted pecan, rough chop
  • ½ cup toasted almond, rough chop
  • ¼ cup dried cranberries
  • 1 tablespoon chia seeds
  • ½ cup large shred toasted coconut
  • Finishing Salt (Maldon Sea Salt)


Directions:


  1. Heat a double boiler and add chocolate and espresso powder. Stir continuously over low heat until chocolate is ¾ melted.
  2. Remove from the heat and stir until smooth.
  3. Combine the seeds, nuts and dried fruit. Reserve 2/3 cup of this mixture to sprinkle on top.
  4. Add the rest of the nut mixture to the chocolate, along with the chia seeds and mix.
  5. Spread the mixture on a sheet pan lined with parchment paper and top with the remaining nut mixture, toasted coconut and sprinkle with finishing salt.
  6. Break into pieces and serve. Enjoy!

NOTE: You can add different ingredients like goji berries, flax seeds, macadamia nuts and more. Serve in cellophane bags with a pretty bow and give as gifts to your friends and family.



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