If you have ever set foot in The Chopping Block, you’ve probably seen (and hopefully tasted) our signature truffle salted popcorn. Everyone who works here has a jar of truffle salt in their kitchen at home.
One of the most recent things I’ve had truffle salt on is grilled corn. The earthy umami taste of the truffle salt beautifully compliments the sweetness of the grilled corn. Clearly truffle and corn are culinary best friends, so I decided to pair truffle with another form of corn… polenta!
Mushrooms also go great with truffle salt, so I decided to make them into a ragout. My mixture of mushrooms consisted of shiitake, oyster, and maitake (my personal favorite), but you can use any variety you like.
Combined with bitter greens sauteed with garlic, this dish has an amazing layer of flavors, as well as a variety of colors and textures. Anytime I eat something so sophisticated, I say, “that’s a date night meal.”
Maybe you’re a vegan, and you really want to impress that special someone by showing that that veganism is more than quinoa and tofu. Maybe that special person you really fancy is a vegan, you want to impress them, but you can only picture quinoa and tofu when you think of plant-based food. Or maybe you’re just super single, and wanna impress yourself, because let’s face it, you’re pretty awesome! Whichever way you go, this dish is a surefire way to impress.
While this dish as a whole may seem complicated, the polenta itself can be made ahead of time and seared when ready to plate. Make it and store it up to 3 days in the refrigerator, or you could even freeze it for up to 3 months (Now that’d make for some pretty proactive date prep, but you get the idea). Once ready, prep and cook with the remaining ingredients, which will take about 15 minutes total, and will make 2-3 servings.
Truffled Polenta Cakes
3 cups water or low-sodium vegetable broth
1 tbsp salt (yes you need that much)
¾ cup quick cooking polenta meal
2 tbsp chives, minced, plus more for garnish
4 tbsp vegan butter (like Earth Balance)
¼ cup vegan parmesan, optional (Follow Your Heart vegan parmesan is my favorite)
Truffle salt & black pepper, to taste
Grapeseed oil, for frying (OR Roasted Garlic Grapeseed Oil, also sold at The Chopping Block)
In a saucepan over medium heat, bring the vegetable broth and salt to a boil. Slowly stream in the polenta while constantly whisking, until the polenta is fully incorporated. Turn your heat down to low, and switch to a wooden spoon. Stir frequently until the mixture has become thick and is no longer mealy. This should take about 35-40 minutes. Slowly season with truffle salt along the way, and I mean SLOWLY. You might need to add more liquid if it is still mealy. Toss in the vegan butter and parmesan if using. Do a final taste for salt & pepper.
Line an 8x8in baking dish with plastic wrap, and pour in the polenta, spreading to create a thin even layer. Cover the rest of the plastic wrap, and place in the refrigerator until firm and ready to use (don’t forget, this can be done ahead of time).
Using a 3-inch cookie cutter, cut out rounds of the polenta. Preheat grapeseed oil in a nonstick or cast iron skillet over medium high heat. Sear the polenta on each side until browned, about 4-5 minutes per side.
Wild Mushroom Ragout
Grapeseed oil, for searing
1 ½ lb assorted mushrooms, tough stems removed, sliced
3 cloves garlic, minced
2 sprigs fresh thyme
1 tbsp tomato paste
¾ cup red wine
¾ cup vegetable stock
1 cup canned crushed tomatoes
2 tbsp non-dairy butter
2 tbsp chopped chives, plus more for garnish
Salt & pepper, to taste
Vegan parmesan for garnish, optional
In a large skillet over medium heat, pour in a thin layer of grapeseed oil, enough to coat the bottom of the pan. Add mushrooms, and saute until softened and slightly browned, and most of the liquid has evaporated. This should take about 8-10 minutes. I like my mushrooms a little more crisp, so I get 'em nice & browned. Add the garlic and thyme sprigs, and saute for 1 minute. Stir in the tomato paste, and cook through for 1 minute.
Deglaze the pan with red wine, scraping the bottom of the pan with a wooden spoon. Let the wine reduce until almost (but not fully) evaporated. Add in the vegetable stock and tomatoes, and reduce for 5-10 minutes, or until thickened. Remove the thyme sprigs, and swirl in non-dairy butter. Toss in chives, and season with salt & pepper to taste (Truffle salt would be a great thing to add to this)
Garlicky Greens
3 tbsp grapeseed oil
5 cloves garlic, minced
1 tsp red chili flakes
2 lbs leafy greens of choice (I used mustard greens, but swiss chard, collard greens, or kale would work great), thinly sliced.
½ cup vegetable stock
½ tsp red wine vinegar
Salt & pepper to taste.
Heat oil in a skillet over medium heat. Add in garlic and chili flakes, and saute for 1 minute. Stir in greens, and saute for 2 minutes. Pour in vegetable stock, and season with salt & pepper. Cook until the stock has evaporated, and the greens are well-softened, about 5 minutes. Splash in red wine vinegar, and taste for seasoning.
To plate: Place greens on a plate, and lay a polenta cake on top. Spoon on a generous layer of mushroom ragout. Sprinkle on vegan parmesan (if using), and garnish with chives.
Whether you make this dish for yourself, for someone special, or a crowd, this dish will bring some much sophistication to your dinner table. Pair with a nice bottle of medium bodied red wine, such as malbec or chianti. And remember, if it’s for a date, don’t forget dessert!
Want more plant-based recipes like this? Download our Clean Eating Starter Guide. We also have two upcoming Clean Eating cooking classes with Chef Alia Dalal.
