Читать книгу Bobbie's Organic Planet - Bobbie Williamson - Страница 22

2 cups vegetable stock

1 cup instant polenta plus extra for dusting

2 tablespoons walnut oil or olive oil, divided, plus extra for brushing

1 tablespoon red onion, minced

1 teaspoon garlic, minced

1 tablespoon parsley, chopped

4 large Portobello mushrooms, diced

4 ounces goat cheese, room temperature

1 tablespoon sour cream

1 cup baby organic spinach leaves

Lightly grease a rectangular cookie sheet; line with unbleached parchment paper. In a large pan, bring stock to a boil; reduce heat and add 1 cup polenta. Cook for 10 to 15 minutes, stirring constantly until it becomes like porridge. Spread onto cookie sheet and refrigerate until firm, approximately 30 minutes. Cut into desired shapes and place on prepared cookie sheet. Brush with a bit of oil and dust with extra polenta. Bake approximately 10 minutes, until the polenta is golden brown.

Heat 1 tablespoon of oil in a medium-size sauté pan over medium-high heat; add onion, garlic, parsley, and mushrooms. Cook for 4 to 5 minutes, stirring occasionally. Meanwhile, mix together goat cheese, sour cream, and 1 tablespoon oil to form a silky paste.

Spread cheese mixture onto polenta canapés.Top with spinach leaf, then the mushroom mixture.

The base of this canapé is actually a slice of one of my favorite pears—Asian. They are round and crunchy, with a delicious taste, and can be found in Asian markets or most grocery stores. Gorgonzola is a creamy Italian cheese of the blue cheese family and is also easy to find in most grocery stores. However, if it is not obtainable, substitute blue cheese. We produce a superb variety in the United States called Maytag. You can buy candied walnuts, but making them is easy. There is such dimension to this fruity canapé.