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About the Dish

3 sprigs Thyme
1/2 teaspoon PeachDish Salt
1/2 ounce Dried Shiitake Mushroom
3/4 cup Polenta
6 ounces Mixed Mushrooms
1 small Yellow Onion
2 cloves Garlic
2 tablespoons Tomato Paste
1 packet Bragg Liquid Aminos
1 sprig Sage
2 pats Butter
Per Serving
Calories 406
Total Fat 16 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 20 mg
Sodium 605 mg
Total Carbohydrates 58 g
Dietary Fiber 7 g
Sugar 5 g
Protein 10 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your mise en place: Pick and chop thyme leaves; reserve stems. Remove and discard dried shiitake mushroom stems, and finely chop caps. Remove and discard fresh mushroom stems, and roughly chop caps. Peel and dice onion. Peel and mince garlic. Thinly slice or finely chop sage leaves, being careful not to bruise them (scissors work well for this, or use a sharp knife to slice through the leaves, rather than chop up and down).
2
In a saucepan over high heat combine 2 cups water, thyme sprigs and 1/4 teaspoon PeachDish Salt. Combine remaining 2 cups water with chopped dried mushrooms, and let stand. When water in saucepan is almost to a boil, carefully remove thyme stems. Add polenta in a slow steady stream while stirring with a whisk. Reduce heat to low, and continue to stir to ensure that polenta does not clump or stick to bottom of pot. Cook and stir 12 minutes, using whisk as well as a wooden spoon intermittently. Remove from heat, and let stand, covered, until ready to serve.
3
While polenta is simmering, heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When oil is hot and shimmery, add chopped fresh mushrooms in an even layer. Cook without stirring to brown first side, 3-4 minutes. Turn, season with 1/4 teaspoon PeachDish Salt, and cook 1-2 minutes more.
4
Stir in onion and garlic. Cook until onion begins to become translucent, 1-2 minutes.
5
Stir in tomato paste, Bragg Liquid Aminos, sage and thyme. Carefully add soaked dried mushrooms and soaking liquid. Bring to a boil, reduce heat to low, and simmer 3-4 minutes more. Taste and adjust seasoning as desired.
6
If polenta texture is too dry, stir in a little hot water. Stir in butter. Taste and adjust seasoning as desired with PeachDish Salt.
7
Divide polenta between 2 plates, and top with ragout. Enjoy!