From the menu of … The Ridges Resort & Marina, 3379 U.S. 76 W., Young Harris. 706-896-2262, www.theridgesresort.com
Q. The Ridges Resort in the mountains of Hiawassee is a two-hour drive from Atlanta but worth the visit for the Portabella Tower at The Oaks restaurant. It's one of the best entrees I've ever eaten; even my meat-loving husband couldn't get enough of it. If you can persuade the chef to share his recipe, you'd be providing a great public service! Thanks. — Carolyn Fairchild, Cartersville
A. Chef Karl Engelman of The Oaks was happy to share this recipe, noting that it's a favorite of many restaurant guests. He created this dish in fall 2009 as a unique vegetarian entree. The Logan Turnpike Farm grits come from nearby Blairsville, and he says they are a must for this recipe. Logan Turnpike Farm grits are available in Atlanta at the DeKalb Farmers Market.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
The Ridges’ Portabella Tower
Hands on: 20 minutes
Total time: 30 minutes plus marinating time
Serves: 2
At The Oaks, the tower is served with grilled asparagus, fried shreds of sweet potato and a balsamic reduction.
1/4 cup balsamic vinegar
1 1/2 tablespoons tamari or gluten-free soy sauce
1 tablespoon honey
2 cloves garlic, divided
1/2 cup vegetable oil
2 large portabella mushroom caps, stems removed (about 6 ounces)
1/4 cup sundried tomatoes (about 1 ounce)
2 tablespoons grated Parmesan
2 fresh basil leaves, torn
1 tablespoon toasted pine nuts
1/4 cup plus 1 teaspoon olive oil, divided
2 cups milk or half-and-half
1/2 cup yellow stone-ground grits
2 tablespoons cream cheese
2 tablespoons grated Cheddar
Salt
2 tablespoons crumbled goat cheese
In the jar of a blender, make marinade by combining vinegar, tamari, honey and 1 clove of garlic. Process until smooth. Remove the stopper in the blender cap and slowly add vegetable oil while blender is running. Pour mixture into a bowl and dip both sides of mushrooms into mixture. Put mushrooms on a plate, cover and refrigerate for at least 6 hours, up to one day. Discard remaining marinade.
While mushrooms are marinating, make pesto. Soak sundried tomatoes in hot water to cover for 15 minutes or until tomatoes are plump. Drain and discard soaking liquid. In the jar of a food processor, combine rehydrated tomatoes, Parmesan, basil, pine nuts and remaining garlic clove. Process until smooth. Slowly add 1/4 cup olive oil through the feed tube and process until well blended. May be made ahead and refrigerated up to 3 hours.
When ready to serve, make grits. In a medium saucepan, bring milk or half-and-half to a boil. Add grits, stir to combine and reduce heat to medium low. Stir constantly until grits are tender and mixture thickens, about 10 minutes, depending on the type of grits used. Remove from heat, stir in cream cheese and Cheddar. Taste for seasoning. Keep warm.
Preheat broiler.
Heat a large skillet or grill pan to very hot. Lightly grease skillet or pan with remaining 1 teaspoon of olive oil. Sear marinated mushrooms until soft, about 4 minutes per side. Remove from heat, arrange mushroom caps gill side up in an ovenproof baking dish. Divide pesto between caps. Divide goat cheese and sprinkle over pesto. Broil until slightly browned, about 3 minutes.
Divide grits between two serving plates. Top grits with stuffed mushroom cap and serve immediately.
Per serving: 787 calories (percent of calories from fat, 60), 24 grams protein, 58 grams carbohydrates, 3 grams fiber, 53 grams fat (15 grams saturated), 53 milligrams cholesterol, 799 milligrams sodium.
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