A rich vegetable mixture flavored with herbs and wine, served over soft polenta.
1 tablespoon + 1 teaspoon walnut oil, divided
1 cup California walnuts
8 cremini mushrooms, halved or quartered if large
3 small carrots, peeled and cut into 1/2-inch cubes
1 small celery root, peeled and cut into 1/4-inch cubes
1 coarsely chopped leeks (white and pale green parts only)
2 cloves garlic, roughly chopped
1 cup red wine
1/2 cup ruby red port
1/2 cup chopped sundried tomatoes
2 sprigs of thyme, stems removed
2 sprigs of marjoram, stems removed
2 bay leaves
1 teaspoon of agar-agar
6 cups vegetable or chicken stock
3/4 teaspoon kosher salt or to taste
Freshly ground pepper
Chopped, toasted California walnuts and finely chopped Italian parsley leaves (garnish)
3 cups water
1/2 teaspoon kosher salt
2 ounces heavy cream
3/4 cup yellow cornmeal
2 tablespoons unsalted butter
2 ounces soft goat cheese
6 tablespoons Walnut, Golden Raisin & Butternut Squash Mostarda
Heat 1 tablespoon oil in a heavy-bottomed Dutch oven over medium heat. Add walnuts, mushrooms, carrots, and celery root. Cook for about 5 minutes to brown on all sides, then remove from pan.
Add leeks and garlic and lower heat slightly. Cook for 5 minutes or until lightly browned then return previous mixture to pot. Add wine, port, and sundried tomatoes.
Increase heat slightly and cook to reduce wine in pot by half, then add thyme, marjoram, and bay leaves.
Whisk agar-agar into stock and stir into pot. Bring to a boil, then cover and cook over low heat for 20 minutes or until carrots are just tender. Let stand for 20 minutes, then remove bay leaves.
Remove excess liquid leaving just enough to cover vegetables and place in a small saucepan. Cook until reduced by half; reserve for plating.
To prepare polenta, heat water, cream, and salt in a heavy bottomed saucepan and bring to a low boil. Gradually whisk in cornmeal and reduce heat to a simmer. Continue to cook for 20 minutes, stirring frequently with a wooden spoon, adding additional water if it becomes too thick. Remove from heat and stir in butter and goat cheese.
Place about 4 ounces of polenta in the center of each pasta bowl. Make a small well inside the polenta and top with heated walnut “pot roast”. Drizzle jus around the dish and top with 1 tablespoon of mostarda. Garnish with chopped walnuts and parsley.
Notes:
Dish can be topped with shaved Parmesan cheese or black truffles
For a richer sauce, beef stock may be used.
Additional proteins that can be served with this dish:
Salmon or Trout
Wild Striped Bass or Grilled Sardines
Steak such as Flat Iron Beef
Grilled Vegetables are a great option as well
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