Crispy Cauliflower, Mushrooms, and Hazelnuts over Polenta

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Crispy Cauliflower, Mushrooms, and Hazelnuts over PolentaRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Use a Microplane grater for fine shreds of Parmesan that melt evenly into the polenta.

Serves 4


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2 cups plus 2 teaspoons water, divided
2 cups plus 2 tablespoons unsalted chicken stock, divided
1 cup plus 2 tablespoons 2% reduced-fat milk, divided
3/4 teaspoon kosher salt, divided
1 1/3 cups stone-ground polenta
Cooking spray
2 teaspoons unsalted butter
1/4 teaspoon black pepper
1.5 ounces Parmesan cheese, finely grated and divided (about 3/4 cup)
1 teaspoon grated lemon rind
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
5 cups (1-inch) cauliflower florets
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 cups shiitake mushroom caps, quartered
1 tablespoon white wine vinegar
2 tablespoons chopped hazelnuts, toasted


Hands-on: 1 Hour, 10 Minutes
Total: 1 Hour, 10 Minutes

1. Bring 1 3/4 cups water, 2 cups stock, 1 cup milk, and 1/2 teaspoon salt to a boil in a large saucepan. Reduce heat to medium-low; stir in polenta. Cook 20 minutes or until thick, stirring frequently. Pour 3 cups polenta into an 8-inch square baking dish coated with cooking spray; smooth surface. Cool, cover, and refrigerate. Stir 1/4 cup water, remaining 2 tablespoons milk, butter, black pepper, and 2 tablespoons Parmesan cheese into remaining 2 cups polenta; keep warm.

2. Preheat oven to 450°.

3. Coat a jelly-roll pan with cooking spray. Combine remaining Parmesan, rind, onion powder, and ground red pepper in a dish. Combine remaining 2 teaspoons water and egg in a dish. Dip cauliflower in egg mixture; dredge in Parmesan mixture. Arrange cauliflower on prepared pan; coat with cooking spray. Bake at 450° for 15 minutes, stirring after 6 minutes. Place cauliflower, parsley, juice, and remaining 1/4 teaspoon salt in a bowl; toss.

4. Heat oil in a skillet over medium heat. Add mushrooms; sauté 7 minutes. Add remaining 2 tablespoons stock and vinegar to pan; cook 2 minutes. Place 1/2 cup polenta in each of 4 bowls; top with 1 cup cauliflower mixture, 1/4 cup mushroom mixture, and hazelnuts.

Created date

August 2015

Nutritional Information

Calories 429
Fat 13.1 g
Satfat 4.5 g
Monofat 5.4 g
Polyfat 1.1 g
Protein 18 g
Carbohydrate 60 g
Fiber 7 g
Cholesterol 64 mg
Iron 4 mg
Sodium 514 mg
Calcium 216 mg