Polenta with Mushrooms & Fennel on Fox on Fox and on Your Dinner Desk!
Tune into Fox 4 this morning at 9:40 to see me making Polenta with Mushrooms & Fennel!
Just a few weeks in the past, the crew from Fox 4 Good Day got here to my kitchen to shoot a number of meals segments, you’ve see Barbeque Rooster Tacos and 2 Profitable Rooster Recipes, and that is the final within the collection.
Weeknight Meals Don’t need to be Peculiar even when they’re meatless! Amp up the flavour quotient for a fantastic weeknight meal with my Polenta with Mushrooms & Fennel. Creamy polenta makes a gorgeous basis for mushrooms and fennel browned in butter to perfection. This can be a nice weeknight meal so as to add to your arsenal!
What are a few of your all-time-favorite weeknight meals? Share within the feedback under, I’d like to know!
Creamy Polenta with Mushrooms and Fennel
1 cup yellow or white grits
2 cups beef inventory
½ cup water
½ cup heavy cream
½ cup grated parmesan cheese
1 giant bulb fennel, shaved
1-pound mushrooms, cleaned and sliced
2 tablespoons butter
1 tablespoon olive oil
3 sprigs of contemporary thyme
3 cloves garlic, pressed
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dry vermouth
Salt and pepper to style Convey the inventory and water to a boil and whisk grits into sizzling liquid slowly. Cook dinner over low to medium warmth stirring typically till grits are creamy and tender. If grits turn out to be dry and usually are not accomplished, add further water. Stir in cream, cheese, butter, salt, and pepper to style. In the meantime, cook dinner the vegetable topping, and start by heating olive oil in a medium skillet. As soon as sizzling, add the fennel and season it with salt and pepper. Toss the fennel within the pan for 4-6 minutes till it seems to be clear, take away from the pan, and put aside. Place 2 tablespoons of butter within the pan, add mushrooms and thyme, and cook dinner stirring often till mushrooms are very brown. Add garlic, brown sugar, vermouth, Worcestershire sauce, salt, and pepper, and cook dinner over low warmth till sugar dissolves and a glaze is shaped. Add fennel again to the pan and toss collectively. Plate grits in a shallow bowl, high with the fennel mushroom topping, and serve.
