Add To Favorites
Place polenta, water and chicken stock into large pot and bring to a simmer over moderately high heat, stirring occasionally. Once the liquid is gone, remove from the heat and add the butter, Fustini’s Sage and Wild Mushroom Olive Oil and salt and pepper and stir to combine. Pour the polenta onto a sheet pan, smooth the top and refrigerate for at least two hours. Once firm, cut into rounds and fry in Fustini’s Single Varietal Extra Virgin Olive Oil until crispy on both sides. Wilt the greens in a little Fustini’s Single Varietal Extra Virgin Olive Oil and water over high heat and season with salt and pepper.
To serve, place some wilted greens on the bottom of each service plate and place a fried disk of polenta on top. Place some Portobello mushrooms on top, pour some Pomegranate Vinaigrette and reduced veal stock over the top and around and garnish with pomegranate seeds.
Slice Portobello mushrooms into 1/4 inch slices. Heat butter and Fustini’s Single Varietal Extra Virgin Olive Oil in large skillet over moderate heat. When butter is melted, add mushroom slices and sauté until very hot, 3 to 4 minutes. Season with salt and pepper.
Whisk together pomegranate juice and Fustini's Pomegranate balsamic until combined. Continue whisking and slowly add Fustini's Single Varietal olive oil. Season with salt and pepper
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.