Escabeche of Mushrooms With Polenta

May 11, 2023May 11, 20230 13
Escabeche of Mushrooms With Polenta recipe for a hearty and flavorful meal
in Vegetarian

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 1/2 cups water
2 2 cups vegetable broth or 2 cups water
2 teaspoons salt
1 1/3 cups coarse cornmeal
2 tablespoons butter
4 tablespoons olive oil
1 red onion , sliced
2 garlic cloves , minced
1 cup canned diced tomatoes with juice ( from 15 oz can )
2 tablespoons cider vinegar or 2 tablespoons wine vinegar
1 teaspoon dried oregano
1 bay leaf ( to be removed when serving )
freshly ground coarse black pepper , to taste
1 small green pepper , seed and ribs removed , cut into 1/4-inch strips
1 1/2 lbs mushrooms , sliced
1/2 lb red cabbage , shredded ( about 2 cups )
1 cup chopped fresh cilantro
1/2 cup pimento stuffed olive , sliced
peppercorn , whole , a few , added to sauce

Nutrision Information

Servings Per Recipe
6
Calories
375
Sugar
5g
Fat
18g
Escabeche of Mushrooms With Polenta is a flavorful and hearty vegetable dish that combines roasted mushrooms, red cabbage, green peppers, and olives with a delicious tangy tomato sauce. The dish is usually served with a side of creamy polenta, which adds a nice balance to the rich flavors and texture of the main dish. This recipe is a great option for vegetarians and anyone looking for a meatless meal that is packed with flavors and nutrients.

Instructions

1.In a large pot, bring 4 cups water and vegetable broth (or 4 cups water) to a boil. Add 1 teaspoon salt and whisk in the cornmeal until smooth.
2.Reduce heat to low and continue stirring frequently for 30 minutes.
3.In a large skillet, heat butter and 2 tablespoons of olive oil over medium heat until sizzling.
4.Add red onion and garlic and cook until soft, about 5 minutes.
5.Add canned tomatoes with juice, cider vinegar, dried oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
6.In another large skillet, heat remaining 2 tablespoons of olive oil. Add green pepper and sauté for 3 minutes before adding mushrooms and red cabbage. Cook until mushrooms are tender, about 10 minutes.
7.Add mushroom mixture to the tomato sauce. Simmer for 5 minutes before adding fresh cilantro, pimento-stuffed olives, and whole peppercorns.
8.Serve mushroom escabeche on top of the polenta and enjoy!

PROS

This dish is rich in flavor and texture thanks to a mix of mushrooms, red cabbage, fresh vegetables, and polenta.

It’s vegetarian-friendly and perfect for a hearty dinner or lunch meal.

CONS

The recipe requires a bit of preparation and cooking time, so it’s not ideal for a quick meal.

It might not be suitable for those who are not a fan of mushrooms or olives.

HEALTH & BENEFITS

This dish contains a variety of healthy ingredients, including mushrooms, which have been linked to reducing inflammation in the body and boosting the immune system.
Cilantro and green peppers are high in antioxidants and vitamins, while polenta is a low-calorie and low-fat alternative to traditional pasta and rice dishes.

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