Escabeche Of Mushrooms With Polenta

Total Time: 1 hr 36 mins Preparation Time: 20 mins Cook Time: 1 hr 16 mins

Ingredients

• Servings: 4
• 4 1/2 cups water
• 2 cups low sodium chicken broth (cans or box) or 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

Recipe

• 1 in medium saucepan, bring 4-1/2 cups of the water and 1 teaspoon of salt to boil.
• 2 add the cornmeal in a slow steady stream, whisking.
• 3 whisk in the butter.
• 4 reduce the heat and simmer, stirring frquently with a wooden spoon, until the polenta is very thick, about 20 minutes.
• 5 cover to keep warm.
• 6 meanwhile, in a large deep frying pan, heat 2-3 tablesepoons of the oil over moderately low heat.
• 7 add the onion, green pepper, & mushrooms, and cook, stirring occasionally, until translucent, about 8 minutes.
• 8 add the garlic and cook, stirring, for 1 minute.
• 9 add the tomatoes, vinegar, oregano, bay leaf, and ground black pepper, to taste.
• 10 cook, stirring frquently, for about 5 minutes.
• 11 if you need more oil add it now.
• 12 add all the cabbage and 1 cup water or chicken broth or vegetable broth to the pan.
• 13 bring to a boil.
• 14 cover and reduce the heat to moderately low.
• 15 simmer, stirring occasionally, for 15 minutes.
• 16 add the remaining cup of chicken broth, vegetable broth or water, and 1 teaspoon salt and simmer, covered, until all vegetables are tender, about 10 minutes more.
• 17 taste for seasoning at this point, if needed, add the remaining teaspoon of salt.
• 18 remove bay leaf.
• 19 stir in cilantro, olives and peppercorns, and serve over polenta.
• 20 best not served right away however, if you have no choice, then allow to marinate up 2 hours at room temperature or until overnight.
• 21 serve with a nice leafy green salad and some nice bisuits and a nice bottle of wine made from tempranillo grapes from spain.