27.5 oz
$24.99
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