Recipes & Pairings

Sophia Roe’s Chipotle Polenta with Seared Mushrooms

This dish combines creamy, smoky chipotle polenta with savory seared mushrooms and a bright cilantro yogurt sauce for a deliciously balanced meal.

Mushrooms

• 1 ½ pounds mushrooms (I like a mix of maitake and oyster varieties)
• 2 tbsp butter, divided
• 2 tbsp oil
• 6-8 sprigs of thyme
• kosher salt

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Heat a large skillet over medium high heat. Add the oil, butter, and thyme to the pan. Once melted, add the mushrooms to cook 3-4 minutes until golden brown. Turn mushrooms until equally golden brown on all sides. Season and set aside.

Chipotle Polenta

• 4 cups filtered water
• 1 tbsp olive oil 
• 1 cup polenta
• 2 cloves garlic, finely minced
• 3 tbsp chopped green onions
• 2 sprigs of fresh thyme
• 1 chipotle pepper in adobo sauce
• 1 cup plant based milk of choice
• 1 1/2 cups milk of choice
• 2 tbsp butter

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In a large dutch oven over medium-low heat, add olive oil, garlic, chopped green onions, and polenta. Cook for 1-2 minutes, stirring constantly to toast the polenta a bit. Add the water, thyme, and chipotle pepper. Let cook on low heat for 30 minutes. After that, add the plant based milk, and cook until the polenta has thickened. Season to your taste and once thickened, finish with butter.

(If your polenta is still thin, just cook for an extra 5-10 minutes, and conversely, if it’s too thick, just add more plant based milk)

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Cilantro Yogurt Sauce

• 2 small bunches cilantro
• 1 bunch chives 
• 1 cup yogurt of choice
• 1 bunch chives 
1 green chili
• 1/2 inch piece of ginger, chopped
• 1/2 tsp roasted cumin powder
• pinch black pepper

• 2 limes, juice and zest
• 1 tsp sugar
• 1/2 tsp salt
  

Add all ingredients to blender, blend until smooth.

Enjoy with a class of Rioja!