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Crispy Cauliflower, Mushrooms, and Hazelnuts over Polenta

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 1 hr, 10 mins
Total time 1 hr, 10 mins
Yield

Serves 4

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.