An ode to Piedmont—one of our favorite regions of Italy—inspired by everything we love about the place: earthy mushrooms, creamy polenta, and Nebbiolo wine (the grape found in Barolo and Barbaresco). We braise a medley of oyster, cremini, and shiitake mushrooms with wine, shallots, and aromatics, then top it with a rich polenta made with heirloom New Jersey corn from cult Greenmarket favorite Lani’s Farm. Preheat oven to 400°. Remove plastic packaging and place dish on sheet pan. Bake for 50 minutes until heated through. Sprinkle with parmesan and place dish under broiler until polenta turns golden brown (about 5 minutes). Season to taste, garnish, and enjoy. Serves 2
Keep frozen until ready to eat, for best results reheat from frozen.
Mushroom (Organic Cremini, Organic Oyster, Organic Shiitake), Water, Organic Onion, Milk, Celery Root, Organic Carrot, Red Wine, Corn, Cream, Shallot, Butter, Leek, Organic Sunflower Oil, Organic Celery, Organic Flour, Organic Tomato Paste, Organic Garlic, Organic Tamari, Organic Parsley, Thyme, Salt, Organic Red Wine Vinegar, Organic Black Pepper, Smoked Paprika, Organic Coriander, Fennel Seed, Organic Bay Leaf, Clove.
Contains: Milk, Wheat.