Layers stack with intent here: rosemary-simmered cannellini beans mashed with roasted garlic, sun-dried tomato and basil polenta cut into firm rounds, and balsamic-brushed portobello mushrooms under tomato cream sauce.
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In small saucepan, beans in water with rosemary until beans are soft. Drain beans, discarding rosemary. In small bowl, combine beans, garlic paste, oil and salt to taste. Using fork, mash bean mixture to chunky-smooth consistency and set aside.
In small saucepan, combine water, polenta, and salt, stirring until smooth. for 15 minutes . Stir oil, sun-dried tomatoes and basil into polenta and spread polenta onto lightly oiled sheet tray to 1/2-inch thickness. Chill polenta until firmly set. Using 3 1/2-inch ring mold, cut out 4 circles.
In small bowl, whisk together oil and vinegar. Using pastry brush, brush tops of mushrooms with oil-vinegar mixture and sprinkle with salt.
Coat non-stick pan with thin film of oil. mushrooms covered (top side down), over low heat for 5-6 minutes . Flip mushrooms, brush “gill” side with remaining oil/vinegar, sprinkle with salt, and cook until tender, about 5 minutes . Cool mushrooms and cut out 4 circles using 3 1/2-inch ring mold.
spinach in covered pot until wilted, 1 to 2 minutes . Drain and wring well, chop coarsely and season to taste with salt.
Stack Napoleon elements in layers on sizzle platter and reheat in oven. Serve atop Tomato Cream Sauce garnished with basil.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
