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Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Preheat oven to 375F . Place garlic through mushrooms on a nonstick
baking sheet and toss with olive oil and salt and pepper. Roast the
vegetables until soft and golden brown. The green beans and mushrooms cook
the quickest (15-10 min); the carrots and leeks will take the longest
(40-50 min). Check the vegetables for doneness every 10 minutes. Transfer
cooked veg to a platter to cool. Reserve drippings, if any.
Meanwhile, prepare the polenta. In a mixing bowl, combine 1 cup cornmeal
and 1 cup vegetable stock and whisk to smooth paste. Bring rest of stock
to a boil in a heavy saucepan. Add the cornmeal mixture to the stock in a
thin stream, whisking steadily. Boil the polenta for 3 minutes, whisking
steadily. Reduce the heat; add the garlic, rosemary, and any drippings
from the roasted vegetables.
Gently simmer the polenta for 30-40 minutes, or until the mixture thickens
enough to pull away fromt he sides of the pan. It should be the
consistency of soft ice cream. It's not necessary to whisk the polenta
continuously, but you should give it a stir every 5 minutes. Season the
polenta with salt and pepp
er: it should be highly seasoned and still warm
when the terrine is assembled.
Meanwhile, cook the cabbage leaves in 3 quarts rapidly boiling, salted
water for 2 minutes, or until tender. Drain the cabbage leaves and shock
chill in ice water. Drain the cabbage leaves and blot dry with paper
towels.
Assemble the terrine. Spray a 9 inch terrine mold or loaf pan with oil.
Line the mold with cabbage leaves, letting 2 inches of the leaves hand over
the edge.
Spread 1/3 cup polenta in the bottom of the mold. Arrange a layer of
vegetables on top, using polenta to fill in any gaps. Add more polenta,
more veg, more polenta, etc. until all are used up. Press down firmly on
the veg as you complete each layer. Vary the veg by shape and color to
create a mosaic-like effect when sliced. If using leeks, add them last.
The final layer should be polenta.
Fold the cabbage leaves over the top of the terrine. Place a cutting board
and a heavy weight on top of the terrine and let rest for 1 hour.
The terrine can be served hot or cold. (It's easier to slice cold). To
serve, invert the terrine onto a cutting board. Cut it widthwise into 3/4
inch slices, using an electrical knife or a very sharp knife. Press a
spatula flat against the front of each slice to hold it steady as you cut.
| Ingredients:
15 clove garlic; peeled
2 leeks, trimmed; cut in half, washed
4 carrot; peeled
1 red bell pepper
20 green beans (fresh)
8 asparagus spears
2 Cup(s) mushroom; stemmed
3/4 Ounce(s) extra virgin olive oil
1 salt and pepper
16 Tablespoon(s) cornmeal
3 1/2 Cup(s) vegetable stock
1 clove garlic; minced
1/4 Teaspoon(s) rosemary; minced
10 savoy cabbage leaves |
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