Braised Broccoli and Porcini with Creamy Polenta

Follow our step-by-step guide on how to make Braised Broccoli and Porcini with Creamy Polenta.

1. Step 1

   To start, take your dried porcini mushrooms and soak them in 2 cups of boiling water for at least 10 minutes.

2. Step 2

   This will help them rehydrate and bring out their rich, earthy flavor.

3. Step 3

   While the mushrooms are soaking, grab a medium Dutch oven and heat some olive oil over medium heat.

4. Step 4

   Once the oil is shimmering, toss in sliced shallots and sauté them until they become soft and translucent, which should take about 3 to 5 minutes.

5. Step 5

   After the mushrooms have soaked, carefully remove them from the water.

6. Step 6

   Gently wipe them with a damp paper towel to get rid of any grit, and don’t forget to set aside that flavorful soaking water.

7. Step 7

   Now, add the cleaned porcini mushrooms to the Dutch oven along with some miso paste and yeast extract.

8. Step 8

   Stir everything together and lower the heat to a gentle simmer.

9. Step 9

   Next, it’s time to add the broccoli.

10. Step 10

    Place the florets facing down and let the stem pieces touch the bottom of the pot.

11. Step 11

    Layer the radicchio slices on top, creating a beautiful, colorful dish.

12. Step 12

    Pour red wine over the vegetables, being careful not to disturb the layers.

13. Step 13

    Cover the pot and let it simmer for about 10 minutes, giving it a gentle shake now and then to ensure even cooking.

14. Step 14

    While the veggies are cooking, bring 2 cups of water, vegetable broth, and a pinch of salt to a boil in a separate pot.

15. Step 15

    Gradually sprinkle in the polenta while stirring constantly to avoid any clumps.

16. Step 16

    Reduce the heat to low and let it cook, stirring often, until the polenta becomes thick and creamy—this should take around 10 minutes.

17. Step 17

    Once the polenta is ready, strain the reserved soaking water to remove any sediment, then pour half of it into the Dutch oven with the broccoli.

18. Step 18

    Gently shake the pot and use a wooden spoon to loosen the florets without breaking them.

19. Step 19

    Fold the vegetables to coat them in the sauce, and let them simmer uncovered until the broccoli is tender yet still firm, and the radicchio has wilted.

20. Step 20

    Don’t forget to season with salt and pepper to taste for that perfect flavor.

21. Step 21

    Now, transfer the cooked polenta onto a lightly oiled board and spread it out evenly.

22. Step 22

    Using a slotted spoon, place the braised vegetables over the polenta, creating a delightful presentation.

23. Step 23

    For the finishing touch, pour the remaining soaking water into the Dutch oven and bring it to a boil.

24. Step 24

    In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry.

25. Step 25

    Whisk this slurry into the boiling liquid in the Dutch oven and cook for 2 to 3 minutes until the sauce thickens beautifully.

26. Step 26

    Finally, pour this luscious sauce over the broccoli and polenta, or serve it on the side for dipping.

27. Step 27

    Enjoy your delicious, hearty meal that’s bursting with flavor and warmth!.