Going Green: Asiago Polenta Cakes with Spicy Artichoke Mushroom Sauce

Did I ever mention that I quit my day job six months ago to go to culinary school? And did I mention that I became a nanny to four kids to support myself during the process? And did I also tell you I’m responsible for feeding the family of six almost every night?

And why am I telling you this? Besides the fact that you might want to know how your favorite recipe columnist supports her eating habits, I thought you might be interested in the inspiration behind this week’s post. 

Starting this year, Nanny Parents decided to go green -- not in the Al Gore sense, but the more traditional way. They became vegetarians. To be honest, this new diet threw me for a loop in the beginning. I knew little about making a meal without meat and even less about making it satisfying enough for a main course.

We’re now one month into it and I think it’s safe to say I’ve gotten the hang of this veggie thing. I’ve learned the secret to creating a protein-less meal that still leaves you feeling full and happy. This week I whipped up Asiago Polenta Cakes with a Spicy Artichoke Mushroom Sauce and served it on a bed of Sautéed Rainbow Chard. 

Try it for yourself and let me know if it passes the test.

Polenta Cakes:

1 cup quick-cooking polenta
3 cups vegetable stock
1 cup Asiago cheese
3 tablespoons butter
salt and pepper, to taste 

Bring vegetable stock and generous teaspoon of salt to boil in large pot. Slowly add polenta, stirring constantly until thickened and cooked (time will depend on the brand you buy, but should be somewhere around five minutes). Remove from heat and stir in cheese and butter. Season with salt and pepper. While polenta is still hot, spread out on greased cookie sheet in an even layer. When cooled completely, cut into trianges and reserve.

Spicy Mushroom Artichoke Sauce:

16 ounces, white mushrooms, sliced
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
2 cups vegetable stock
1 (14.5 ounce) can marinated artichoke hearts, drained
1 cup heavy cream
¼ teaspoon red pepper flakes
salt and pepper, to taste 

Melt oil and butter in a large skillet over medium heat; add mushrooms and garlic and sauté five to seven minutes or until tender. Season with salt and pepper. Stir in artichoke hearts and cook for additional two to three minutes. Add chicken stock and heavy cream; let simmer until sauce reduces to creamy consistency. Season with more salt (if needed) and red pepper flakes.

To serve, place sauteed rainbow chard on plate. Top with three or four polenta cakes and drizzle sauce over top. Gobble it immediately.