Skip to main content

Braised Celery Over Cheesy Polenta + A Sparkling Vouvray #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Wendy of A Day in the Life on the Farm is hosting this month's #FoodieExtravaganza. She wrote: "Celery soup, Celery Steak, Braised Celery, Celery Salad, Stuffed Celery.  We use celery all the time in our cooking but seldom does it get an opportunity to shine in a starring role.  Let's change that as we celebrate National Celery Month." Love it. Here's the list of our celery creations...


Braised Celery
  • 1 to 2 T olive oil
  • 1 head organic celery, trimmed to 6" lengths
  • 1 organic shallot, peeled and minced, approximately 2 T
  • 1 C chicken stock 
  • splash of white wine
  • 2 T whole grain mustard
  • 2 T vinegar (I used apple cider vinegar)
  • 2 T freshly squeezed lemon juice (I used Meyer lemon)

Baked Polenta
  • 2 C polenta
  • 6 C warm water
  • 2 T olive oil
  • freshly ground sea salt
  • freshly ground pepper
  • 1 T dried oregano
  • 1 C shredded cheese + more for serving
  • splash of olive oil
  • freshly ground black pepper, for serving


Baked Polenta
Butter a baking dish and preheat the oven to 350 degrees. Mix all of the ingredients, except for the cheese, together in a large mixing bowl. Then spoon everything into the baking dish. Bake for an hour, but stir it every twenty minutes. When it's finished, add 1 C shredded cheese - I used a mixture of asiago, parmesan, and mozzarella - and a splash of olive oil. Stir that together until the cheese is completely incorporated.

Braised Celery
In a large skillet heat 1 to 2 T olive oil over medium heat. Add the celery and cook 1 to 2 minutes, turning once. Add minced shallot, stock, and a splash of white wine. Cover the pan and gently simmer for about 20 to 30 minutes, or until celery is translucent and fork-tender.

While the celery cooks, whisk together mustard, vinegar, and lemon juice to create a thick vinaigrette. Once the celery is cooked, add in the vinaigrette and toss to coat.

To Serve
Spoon the polenta out onto a plate and top it braised celery and more cheese. You can add a few grinds of black pepper, too.

Remember: whatever you don't eat of the polenta, spoon into a clean, buttered pan. It can be sliced and lightly pan-fried in the morning to go under eggs.

+ A Wine Pairing

And I have a bonus for you today as I paired the braised celery with a delicious sparkling wine, Champalou Vouvray Brut Méthode Traditionnelle. Back in December 2019, my French Winophiles blogging group turned their eyes to wines from Vouvray; you can read my post for that (here), if you're interested. Vouvray is almost always a single varietal - Chenin Blanc - but it can contain up to 5% Menu Pineau though that's still fairly uncommon.

This wine, from Catherine and Didier Champalou, was fermented in stainless steel with a second fermentation taking place in the bottle in accordance with the Méthode Traditionnelle. It poured a beautiful pale yellow with persistent bubbles. With sweetness of quince at the front, it had enough bright citrus to carry its own against the earthy vinaigrette of my braised celery.

That's a wrap for the #FoodieExtravaganza celebration of celery. We'll be back next month with Sue of Palatable Pastime leading an event for National Empanada Day. Stay tuned...


  1. What a wonderful meal and great pairing. Thanks for joining me this month. Cheers

  2. Such a gorgeous meal! That polenta looks dreamy.

  3. This makes me think of braised cardoons. I don’t always see that available so celery is a great idea for year round use!

  4. This sounds so delicious, and I love the wine pairing! Cheers!

  5. Oooh, I love that warm vinaigrette over the braised celery, Camilla! Bet it goes perfectly with the rich polenta.

  6. That plate with celery & creamy polenta makes me feel hungry Camilla!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t