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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 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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

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!