Vegan Polenta with White Vegetable Stock, Butternut Squash Puree and White Balsamic Vinaigrette

Submitted by Kevin Brennan, CEC, AAC, Executive Chef, Detroit Athletic Club

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

 

Amt        Ingredient
as needed    vegetable cooking spray
2 oz.          polenta, cut into triangle shape (see recipe below)
1/4 oz.         vegetable oil
1 oz.        red onions, julienned
1/2 cup      spinach
1/2  cup    Swiss chard leaves
 to taste    salt and white pepper
1/4 oz.         vegetable oil
1 Tbsp.    carrots, 1/2 julienned
1 Tbsp.    butternut squash, 1/2 julienned
1 Tbsp.    green beans, 1/2 julienned
1 Tbsp.    arugula
1/2 Tbsp.    White Balsamic Vinaigrette (see recipe below)
3 oz        butternut squash puree (see recipe below)
2 oz.        roasted butternut squash, 1/2-inch cubes
1/4 oz.         micro arugula greens

•    Using vegetable cooking spray; spray the grill and bottom of the polenta. Put on hot grill and cook for approximately 1 minute per side to get good grill marks. Place polenta in a preheated 350°F oven and cook for 5 minutes until hot (160°F).
•    Heat a sauté pan until hot and add vegetable oil; add red onions spinach and Swiss chard. Sauté until vegetables are hot and the onions have caramelized. Season to taste with salt and white pepper.
•    Heat a second sauté pan until hot and add vegetable oil and sauté julienned vegetables until tender; add arugula and season to taste. Toss with white balsamic vinaigrette.
•    Present in pasta bowl. Add spinach and Swiss chard in center of plate; place julienned vegetables on top of spinach and Swiss Chard. Place polenta leaning against vegetables and drizzle Butternut squash puree around the plate.
•    Garnish with roasted butternut squash scattered around plate and top with micro arugula greens.

Vegan polenta

Amt        Ingredient
4 cups      White vegetable stock, hot (See recipe below)
1 cup          cornmeal
to taste        salt and pepper
to taste        cayenne

Procedure:
•    Bloom polenta by mixing 1 cup of stock with 1 cup of cornmeal. Let stand to bloom.
•    In saucepot bring 2 cups of vegetable stock to a boil. Add bloomed cornmeal, blend well, cook for 20 minutes, stirring as needed.
•    Season as needed. Spray hotel pan with vegetable spray, spread cooked cornmeal evenly. Cover and refrigerate overnight.
    
White Vegetable Stock

Amt        Ingredients
1/2 fl. oz      vegetable oil
1/4 lb.        onions, sliced
1/4 lb.        leeks, chopped
2 oz.        celery, chopped
2 oz.        green cabbage leaf, chopped
2 oz.        carrots, chopped
2 oz.        tomato, chopped
2 oz.        mushroom pieces / stems, chopped
1 clove     garlic, crushed
1 1/4 qts.    cold water    
1each          sachet d'épices (with 1/3 teaspoon fennel seeds and 1 whole clove)

Procedure:
•    Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.
•    Add the water and sachet; simmer for 30 to 40 minutes.
•    Strain the stock. It may be used now, or it may be cooled and stored for later use.

White Balsamic Vinaigrette

Amt        Ingredients
1Tbsp.      fresh basil leaves, chopped fine
1Tbsp.      Dijon mustard
1/4 cup      white balsamic vinegar
1/2 cup      salad oil
1/2 cup      olive oil
3/4 clove      garlic, minced
3/4 tsp.        fresh ground black pepper
1/2tsp.        salt and white pepper

Procedure:
•    Mix to emulsify ingredients.     

Butternut Squash Puree

Amt        Ingredients
1 cup        butter
1/3 cup      onions -- diced
1/3 cup      leeks -- diced
1/3 cup      carrots -- diced
1 clove      garlic -- minced
1 sachet    of thyme, bay leaf, parsley stems, peppercorns wrapped in cheesecloth
1/4 cups      Butternut Squash -- peeled and large diced unsalted butter -- as needed
1/3 cup      Yukon Gold Potato -- peeled and diced
1 3/4 pints      White Vegetable Stock -- see recipe above
1/2 tsp.      kosher salt
1pinch        cayenne pepper
1pinch          celery salt
to taste        salt and white pepper

•    In large pot or soup kettle add butter and melt, add onions, leeks, carrots and garlic, sweat without coloring. Add sachet.  Add squash, potatoes, and stock, cook until tender. Season with salt, cayenne, celery salt and salt and white pepper to taste. Strain, reserve stock.
•    Process vegetables in blender (or with emulsion blender) with enough of reserved stock, as needed, to adjust to proper consistency.
•    Season to taste with salt and white pepper