Sunday, October 26, 2014

Polenta, Shiitaki and Shrimp--A Meal for an Autumn Evening

After months of eating salads, Farmer's Market veggies and meats fresh off the grill, autumn weather is turning our thoughts to more substantial fare.  I don't know why this happens every year, but along about now, I start thinking of stews, crock pots, roasts and grains.

Creamy polenta makes for perfect fall fixings.   Here we've paired it with shiitake sauteed with shallots, shrimp and some cooked super greens on the side.  Gotta have the super greens!

Polenta with Shiitake, Shrimp and Greens

Although this recipe may look like a lot of ingredients, it actually cooks up in 30 minutes  Assemble and chop all the ingredients before you start and then put on the polenta to cook.  While it is cooking, make the mushrooms, greens and then the shrimp.  

For the polenta:

6 c water
1 t salt
2 c polenta (I used Bob's Red Mill)
3 T butter
3 T goat cheese (goat and sheep's milk yogurts and cheeses are not inflammatory like cow milk products)

In a large saucepan bring the water and salt to boil.  Slowly stir in the polenta and drop the heat to simmer.  Continue cooking stirring regularly until polenta is thickened, about 30 minutes.  Add in butter and goat cheese.

For the shiitake:

1 generous shallot chopped fine
2 T olive oil
3 oz shiitake sliced
5 oz other sliced mushrooms (I used baby bella)
sea salt and fresh ground pepper.
fresh thyme

Heat the olive oil over a medium high burner and saute' the shallot until softened.  Add the mushrooms and continue to saute' until all mushrooms are cooked. Add salt and pepper to taste. Add thyme pulled from several sprigs to add color and flavor.

For the shrimp:

2 garlic cloves chopped fine
3 T butter (always use grass-fed because the added omega-3's are anti-inflammatory)
4 T chardonnay
2 T lemon juice
16 medium shrimp shells removed

Melt the butter in a saute pan over medium heat.  Add the garlic clove and cook for a minute or two.  Add the shrimp, chardonnay and lemon juice and continue to saute until shrimp are pink.

For the greens:

6-8 cups of super greens (spinach, kale, chard or any other super green)
1 cup of water
2 T olive oil
sea salt
fresh ground pepper

Bring the water to boil in a large frying pan.  Add the greens and cook until greens are limp and softened.  Drain.  Toss greens with olive oil, salt and pepper.

To serve:  

Plate the polenta and top each serving with some mushrooms and shrimp.  Place the greens on the side. 

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