In Spain and Mexico, fish and other perishable foods are cooked in a seasoned vinegar mixture; these escabèche are then served warm or, more commonly, eaten the next day at room temperature.Though neither mushrooms nor red cabbage can claim to be particularly perishable, they are delicious given the same tangy treatment.
Plus: More Vegetable Recipes and Tips
6 1/2 cups water
3 teaspoons salt
1 1/3 cups coarse or medium cornmeal
2 tablespoons butter
3 tablespoons olive oil
1 red onion, sliced
2 cloves garlic, minced
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
In a medium saucepan, bring 41/2 cups of the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the butter. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes. Cover to keep warm.
Meanwhile, in a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, vinegar, oregano, and jalapeño. Cook, stirring frequently, for 5 minutes.
Add all the mushrooms, the cabbage, and 1 cup of the water to the pan. Bring to a boil. Cover and reduce the heat to moderately low. Simmer, stirring occasionally, for 15 minutes. Add the remaining 1 cup water and 2 teaspoons salt and simmer, covered, until the vegetables are tender, about 10 minutes more. Stir in the cilantro and serve over the polenta.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.