Polenta with Roasted Portobellas, Wilted Arugula and Spinach with a Pomegranate and 10 year old Balsamic Reduction
Adapted from a Charlie Trotter recipe that included veal stock which you know I would never use in a million years, this dish with a few convenient modifications is pretty quick to make.
The most difficult part is finding Pomegranates. I went to Fresh Market first and then found them at Publix. You need two of them and you need to de-seed them yourself, this is the most difficult part of the dish. Halve the Pomegranates and take out the seeds, blend in the Vita-Mix for 15 seconds and then strain through mesh sieve. Simmer the juice until it thickens and sticks to your spoon. After that s=add 2 tsp of the 10 year Balsamic Vinegar, (yes 10 year old is more expensive but so much finer and thicker), whisk in 1/2 cup olive oil and that is your sauce.
I cheated a little for time and sanity and chose to use the rolls of organic polenta that are readily available most grocery stores. I cut them into rounds and then pan fried them in Earth Balance. I threw the mushrooms after I sliced them in a little more Earth Balance and cooked them lightly then added a handful of Arugula and Spinach to wilt a little.
Done. Take a few pomegranate seeds you had left over and garnish. Easy easy easy and really good...
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