GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
GRILLED MUSHROOM SKEWERS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
- Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
- Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
- The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
GRILLED MUSHROOM KABOBS
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. -Melissa Hoddinott, Sherwood Park, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel., On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture., Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.
Nutrition Facts : Calories 161 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
- Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
- For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
- Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
- In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
- Serve the crackers with the mushrooms on the side for topping.
GRILLED POLENTA SKEWERS WITH BUTTER BASTED MUSHROOMS
From the June/July issue of "Everyday With Rachel Ray." These can be super fast and easy if you use premade polenta 'logs,' or make your own polenta cubes. (I like to make polenta with veggie stock instead of water and add all kinds of herbes, onions, garlic, diced sun dried tomatoes, etc. for extra pizzazz. After done cooking in a sauce pan, spread about an inch thick in a baking pan. Then chill and cut into cubes for this dish.) You are sure to thrill your vegetarian guests, and even the meat eaters will love this as a side. NOTE: after making a few batches this weekend, I find that the premade polenta holds together better if you either skewer the entire round (like a lollipop) or skewer the wedges so they lie flat (i.e. not through the big flat sides).
Provided by Wish I Could Cook
Categories Grains
Time 30m
Yield 4 Skewers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to high.
- In a bowl, mix together butter, blue cheese, shallot and thyme.
- Slice polenta log into1 1/2 inch thick rounds. Then cut each round into four wedges.
- Thread 4 polenta wedges alternately with 3 shiitake mushroom caps onto skewers.
- Brush with olive oil and place on grill.
- Baste with butter mixture and grill until polenta is crisp, about 7 minutes.
- Flip, baste some more, and grill another 7-8 minutes.
- Enjoy!
Nutrition Facts : Calories 92.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 73.1, Carbohydrate 8.8, Fiber 1.2, Sugar 2.2, Protein 1.5
GRILLED POLENTA
Grilled polenta makes a great side dish if you're grilling meat or fish; it's also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they're thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves six to eight
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
- Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN THIGHS WITH POLENTA
I got this recipe from Rachel Ray Everyday magazine. I was drawn to this recipe because it called for chicken thighs. My DH does not like breast meat, so this was perfect for him. And it was a hit!
Provided by Chris Reynolds
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes. Alternatively, cook the bacon in the microwave.
- In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Add the butter to the skillet to melt. Add the apples, onion, thyme and sage. Season with salt, pepper, and nutmeg to taste. Cook until the apples are crisp-tender, 5-6 minutes. Stir in about 1/2 cup chicken stock, the apple cider, and the apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
- In a medium saucepan, bring the remaining 2 cups stock and the milk to a boil. Whisk in the polenta and cook, whisking constantly, until thick, 2 to 3 minutes; season with salt and pepper. Whisk in the cheese until melted.
- Serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.
Nutrition Facts : Calories 634.4, Fat 45.7, SaturatedFat 19.1, Cholesterol 171.1, Sodium 607.2, Carbohydrate 20.4, Fiber 2.5, Sugar 12, Protein 35.5
More about "grilled polenta skewers with butter basted mushrooms food"
HOW TO MAKE GRILLED POLENTA (AND WHY YOU SHOULD)
From tasteofhome.com
Estimated Reading Time 2 mins
BEST GRILLED MUSHROOM SKEWERS RECIPES | FOOD NETWORK …
From foodnetwork.ca
SAUTEED MUSHROOM WITH CHEESY POLENTA RECIPE - SHE …
From shewearsmanyhats.com
GRILLED MUSHROOMS - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
GRILLED MUSHROOMS SKEWERS - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
12 GREAT GRILLED MUSHROOM RECIPES
From allrecipes.com
GRILLED MUSHROOM SKEWERS RECIPE - BIANCA ZAPATKA
From biancazapatka.com
GRILLED POLENTA AND BALSAMIC MUSHROOMS | BOTTOMLESS BITES
From deputydogs.com
GRILLED VEGETABLE KABOBS (TWO WAYS) - THE MEDITERRANEAN DISH
From themediterraneandish.com
GRILLED POLENTA, MUSHROOMS AND PEPPERS WITH SHALLOT DRESSING
From ricardocuisine.com
GRILLED POLENTA SKEWERS WITH BUTTER BASTED MUSHROOMS RECIPE
From pinterest.com
GRILLED POLENTA SKEWERS WITH BUTTER BASTED MUSHROOMS
From deputydogs.com
GRILLED MUSHROOM SKEWERS | CANADIAN LIVING
From canadianliving.com
GRILLED POLENTA WITH MUSHROOMS - BETTER HOMES & GARDENS
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love