Polenta W I T H W I L D M U S H R O O M S , H A Z E L N U T S , A N D F I G S

Polenta
W I T H W I L D M U S H R O O M S , H A Z E L N U T S , A N D F I G S

Wild mushrooms, hazelnuts, figs, and thyme all make me think of the Pacific
Northwest, so I came up with this dish to showcase the earthy flavors of an
Oregon forest. The black currant dressing makes for a snazzy presentation
that’s guaranteed to impress. While the preparation may seem a bit elaborate,
this dish is well worth the effort. And if you like, you can prepare the polenta
and lentils in advance.


FIGS
4 dried black Mission figs, stemmed
1 cup black currant juice or 100%
pomegranate juice
BLACK CURRANT DRESSING
Reserved black currant juice
(from the figs)
11/2 teaspoons Dijon mustard
Juice of 1/2 lime
2 teaspoons minced shallot
1 tablespoon crème de cassis
1 tablespoon red wine
2 tablespoons balsamic vinegar
1/2 cup hazelnut oil
Salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil,
plus more for oiling the pan and
brushing
9 cups water
Salt
2 cups polenta
1 cup French green lentils, rinsed
and drained
Freshly ground pepper
2 tablespoons chopped shallot
10 ounces mixed wild mushrooms
(such as oyster, chanterelle, and
stemmed shiitake), thinly sliced
2 tablespoons hazelnuts, toasted and
skinned (see Tip, page 203) and
finely chopped
1 teaspoon chopped fresh thyme
Baby lettuce, arugula, or microgreens
for garnish

Sweet Crema

SWEET CASHEW CREMA
3/4 cup raw cashew pieces (4 ounces)
8 ounces extra-firm tofu, drained
1/4 cup agave syrup
2 tablespoons fresh lemon juice
1 tablespoon Cognac
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/2 cup Chambord or other raspberry
liqueur
11/2 cups fresh blackberries or
raspberries, or 10 ounces frozen
berries, thawed and drained
Thin strips of lemon zest for garnish

TO MAKE THE CREMA : In a food processor,
combine all of the ingredients and process until
smooth and creamy, 2 to 3 minutes. Transfer to
a bowl and refrigerate until well chilled, about
1 hour.
In a small saucepan over medium-high heat,
bring the Chambord to a simmer. Adjust the
heat to maintain a simmer and continue to cook
until reduced by half to form a syrup, about
10 minutes. Refrigerate until well chilled.
When the crema and syrup are cold, divide
the crema among four dessert bowls or small
glasses, or, for a fittingly elegant presentation,
spoon the crema into a beautiful glass bowl.
Spoon the berries and Chambord syrup over
the crema. Garnish with a strip of lemon zest
before serving.

Veganshire Sauce

MAKES 1 CUP 

6 tablespoons water
6 tablespoons molasses
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1 small shallot, minced
1/4 teaspoon minced garlic
1/4 teaspoon minced peeled fresh
ginger
1 teaspoon ground ginger
1/2 teaspoon sea salt
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon ground cloves

In a medium saucepan, combine all of the
ingredients. Bring to a boil over medium-high
heat, stirring occasionally. Continue to boil for
2 minutes, stirring constantly. Remove from
the heat and let cool. Pour the mixture into a
blender and blend until smooth. Strain if you’d
like a smoother sauce. Store in an airtight container
in the refrigerator; the sauce will keep
for up to 3 months.

Apple Pie Oatmeal

ONE OF MY FAVORITE BREAKFAST FOODS GROWING UP was a bowl of apples and cinnamon
oatmeal prepared from an instant packet. Funny how our palates change; I recently tried it again and
found the consistency pasty, the taste a bit salty, and the bits of dried apples in need of an upgrade.
My fast-fix version infuses pieces of fresh apple with sweet cinnamon-y goodness before adding the
oats to give it the homey taste of apple pie. The instant packets are now packed away for good.

MAKES 1 SERVING

½ medium apple, peeled, cored, and chopped
½ teaspoon cinnamon
2 tablespoons granulated no-calorie sweetener (or 3 packets)*
⅓ cup old-fashioned oats
½ teaspoon vanilla extract
1. In a medium, microwave-safe bowl (at least 2-cup capacity), combine the apple, ¼ cup water,
cinnamon, and sweetener, and stir. Microwave on high for 2 minutes.
2. Remove from microwave and add oats, ¾ cup water, and vanilla, and stir. Microwave on high for 3
more minutes. Remove, stir again, and let cool for 1 minute.
Marlene Says: Oats contain more protein than any other grain, are high in cholesterol-lowering
soluble fiber, and have been shown to keep you full longer than other, more refined cereals. The betaglucan
in oats also helps to slow the rise of blood sugar, making oats a superb choice for those with