California Walnut “Pot Roast”

By Chef Todd Richards
Total Time
1 Hr, 55 Mins
Serves
6
Serving Size
1 1/3 cups Walnut Pot Roast + 4 oz. polenta
Meal
Dinner
Course
Main

DESCRIPTION

A rich vegetable mixture flavored with herbs and wine, served over soft polenta.

Prep Time
30 Mins
Cook Time
1 Hr, 25 Mins
Total Time
1 Hr, 55 Mins
Calories
460
Total Fat
29
Saturated Fat
5
Polyunsaturated Fat
13
Monounsaturated Fat
5.103
Cholesterol
10
Sodium
940
Carbohydrates
40
Dietary Fiber
6
Total Sugars
98
Protein
14
Vitamin D
8
Calcium
110
Iron
4
Potassium
850

Ingredients

"Pot Roast"

  • 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)

Goat Cheese Polenta

  • 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

Topping

Preparation

  1. 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.
  2. 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.
  3. Increase heat slightly and cook to reduce wine in pot by half, then add thyme, marjoram, and bay leaves.
  4. 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.
  5. Remove excess liquid leaving just enough to cover vegetables and place in a small saucepan. Cook until reduced by half; reserve for plating.
  6. 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.
  7. 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.
  8. 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