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Polenta w/Kale and Mushrooms

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Patricia Jan 3, 2008 07:48 AM

Hi. Can anyone offer a suggestions for what to serve with this:

http://www.epicurious.com/tools/searc...

I have some really nice scallops and am thinking of just browning them but that seems a little underwhelming.

Thanks.

  1. n
    napawinegirl Jan 3, 2008 08:11 AM

    I would drizzle truffle oil over the scallops or I have made this dish using spicy italian turkey or pork saugae out of the casing sauteed and then top the polenta with the kale mushroon mixture.

    1. BarmyFotheringayPhipps Jan 3, 2008 08:12 AM

      Frankly, that dish (which looks absolutely lovely!) looks like a main course to me just by itself. Scallops would be an excellent addition, but if it were me, I would just make up a side salad (tender greens dressed with a drizzle each of balsamic and olive oil and big pinch of kosher salt), open up a bottle of wine and call it at that.

      5 Replies
      1. re: BarmyFotheringayPhipps
        p
        piccola Jan 3, 2008 05:50 PM

        I agree that it's a main course. At the most, I'd top it with a poached egg and a couple parmesan shavings.

        1. re: piccola
          BarmyFotheringayPhipps Jan 3, 2008 06:53 PM

          Ooh, the poached egg sounds nice. We'll try that next time.

          I made this tonight, since I didn't have anything else in mind. It turns out that the thyme and lemon zest really tie the whole thing together: ignore them at your peril.

          1. re: piccola
            scuzzo Jan 3, 2008 08:07 PM

            Yes, the poached egg sounds awesome. I'd still add bacon, especially with an egg! Bacon makes everything better.

            1. re: scuzzo
              BarmyFotheringayPhipps Jan 3, 2008 08:41 PM

              It's already got a quarter pound of pancetta! Adding more pork would just upset the balance.

              1. re: BarmyFotheringayPhipps
                scuzzo Jan 3, 2008 09:08 PM

                Can you really add too much bacon??? ;) Puh leeze.

        2. chef chicklet Jan 3, 2008 08:18 AM

          My first thought was scallops before I read the rest of your post. That or lobster. But for the scallops I would sear and place them hot on a a tender baby green salad with champagne vinaigrette.

          Lobster would be cold, served same way. Lots of richness and contrasting flavors and textures.

          I love the idea of combining courses and serving mini mains.

          1. Cheese Boy Jan 3, 2008 08:29 AM

            I wouldn't pair it with seafood.

            Polenta, along side a green such as kale (and mushrooms), cries out for pork. You have the ability here of preparing a perfect "hearty" winter meal. Weighing in with scallops would indeed be underwhelming (for me at least). Venison or other gamey meats would work well here also ... boar, etc. I hope I didn't offend any vegetarians or vegans here.

            1. scuzzo Jan 3, 2008 10:09 AM

              That recipe looks awesome! My first thought was add a really nice bacon to it and call it done! Yum. Top with a nice parm!

              1. meatn3 Jan 3, 2008 10:34 PM

                Broiled tomatoes as a side would balance the flavors nicely. This works well with the winter romas - brings the taste up a few notches.

                4 Replies
                1. re: meatn3
                  clepro Jan 7, 2008 08:20 AM

                  I like this idea. I'm going to do this, and mix them with a few of the candied tomatoes (ala Lynne Rossetto Kasper) I put up last summer.

                  1. re: clepro
                    meatn3 Jan 7, 2008 11:39 AM

                    Is this the recipe you made?
                    http://splendidtable.publicradio.org/...
                    Sounds intriguing!

                    1. re: meatn3
                      clepro Jan 21, 2008 12:26 PM

                      Sorry, just got back here. No, that's not what I make. What I do (and I could swear I got it from one of LRK cookbooks) is this: take fresh tomatoes, quarter them, toss them in olive oil (generous amount), salt and pepper, then lay them in a single layer in a roasting pan. Start the oven off at ....oh...maybe 325. Roast 1/2 hr; turn down 25 degrees; continue for another 1/2 hr, turn down 25 degrees; and so on until the tomatoes are carmelized at the edges. Then dump all (tomatoes along with the oil) into a bowl and let sit for several hours (4-6) at room temperature. I always freeze several containers of these (tomatoes AND their oil) in the summer for use in the middle of winter. Lovely stuff.
                      I'll try to remember to check my cookbooks tonight.

                      1. re: clepro
                        alkapal Jan 26, 2008 06:25 AM

                        nice technique. thanks, clepro.

                2. p
                  Patricia Jan 7, 2008 08:05 AM

                  Thanks for the replies everyone. I think I'm going to stick with scallops. I like the game idea but don't know how many at my dinner will.

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