Crispy Cauliflower, Mushrooms, And Hazelnuts Over Polenta

• 2 cups plus 2 teaspoons water, divided
• 2 cups plus 2 tablespoons unsalted chicken stock, divided
• 1 cup plus 2 tablespoons 2% reduced-fat milk, divided
• 3/4 teaspoon kosher salt, divided
• 1 1/3 cups stone-ground polenta
• Cooking spray
• 2 teaspoons unsalted butter
• 1/4 teaspoon black pepper
• 1.5 ounces Parmesan cheese, finely grated and divided (about 3/4 cup)
• 1 teaspoon grated lemon rind
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 5 cups (1-inch) cauliflower florets
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 2 cups shiitake mushroom caps, quartered
• 1 tablespoon white wine vinegar
• 2 tablespoons chopped hazelnuts, toasted

1. Bring 1 3/4 cups water, 2 cups stock, 1 cup milk, and 1/2 teaspoon salt to a boil in a large saucepan. Reduce heat to medium-low; stir in polenta. Cook 20 minutes or until thick, stirring frequently. Pour 3 cups polenta into an 8-inch square baking dish coated with cooking spray; smooth surface. Cool, cover, and refrigerate. Stir 1/4 cup water, remaining 2 tablespoons milk, butter, black pepper, and 2 tablespoons Parmesan cheese into remaining 2 cups polenta; keep warm.
2. Preheat oven to 450u0b0.
3. Coat a jelly-roll pan with cooking spray. Combine remaining Parmesan, rind, onion powder, and ground red pepper in a dish. Combine remaining 2 teaspoons water and egg in a dish. Dip cauliflower in egg mixture; dredge in Parmesan mixture. Arrange cauliflower on prepared pan; coat with cooking spray. Bake at 450u0b0 for 15 minutes, stirring after 6 minutes. Place cauliflower, parsley, juice, and remaining 1/4 teaspoon salt in a bowl; toss.
4. Heat oil in a skillet over medium heat. Add mushrooms; saute 7 minutes. Add remaining 2 tablespoons stock and vinegar to pan; cook 2 minutes. Place 1/2 cup polenta in each of 4 bowls; top with 1 cup cauliflower mixture, 1/4 cup mushroom mixture, and hazelnuts.

water, chicken, milk, kosher salt, stoneground polenta, cooking spray, unsalted butter, black pepper, parmesan cheese, lemon rind, onion powder, ground red pepper, egg, cauliflower, flatleaf, lemon juice, olive oil, shiitake mushroom caps, white wine vinegar, hazelnuts

Taken from www.myrecipes.com/recipe/crispy-cauliflower-mushrooms-hazelnuts-polenta (may not work)