BAKED MUSHROOMS AND POLENTA GRATIN
Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!
Provided by Karen Gallinetti
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
- Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
- Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
- Bake in the preheated oven until cheese is bubbling, about 15 minutes.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 29.4 g, Cholesterol 53.6 mg, Fat 23.3 g, Fiber 1.8 g, Protein 14.4 g, SaturatedFat 10.8 g, Sodium 971.6 mg, Sugar 1.8 g
MUSHROOM POLENTA
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
BAKED POLENTA WITH MUSHROOMS
This needs nothing more than a green salad and a berry-flavored wine such as; Bourgogne Rouge or Burgundy would be perfect. This can be used for a diabetic diet in moderation, as a side dish. Of course hot bread goes without saying. Forgot to include Food & Wine Magazine.Update: 11/01/08 Thanks to Lori Mama; she suggests making it with chicken broth instead of water - now why didn't I think of that? :)
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- In medium saucepan, bring the water and 1 teaspoon salt to a boil.
- Add the cornmeal in a slow stream, whisking.
- Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
- Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
- Stir in 3 tablespoons of the Parmesan.
- Meanwhile, butter an 8"x12" baking dish.
- In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
- Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
- Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
- Remove.
- Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
- Pour half the polenta into the baking dish and spread in an even layer.
- Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
- Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
- Bake until cheese is bubbling, about 15 minutes.
- Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 363.8, Fat 22.3, SaturatedFat 10.9, Cholesterol 53.3, Sodium 958.5, Carbohydrate 28.4, Fiber 3.5, Sugar 2.6, Protein 15.7
BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA
Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)
Provided by Manami
Categories Grains
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Bring 4 1/2 cups water to a boil.
- Whisking constantly, slowly add the polenta.
- Add 1 1/2 teaspoons of the salt and the butter.
- Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
- Stir in the cream cheese and 1/2 cup of the Gorgonzola.
- Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
- Add half the mushrooms and cook for 6 minutes.
- Add half the shallots and cook for 2 minutes more.
- Transfer to a plate.
- Repeat with the remaining oil, mushrooms, and shallots.
- Season the mushrooms with the pepper, thyme, and the remaining salt.
- Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
- Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
- Top with the remaining mushrooms and Gorgonzola.
- Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.
Nutrition Facts : Calories 272.7, Fat 24.3, SaturatedFat 10.9, Cholesterol 43.2, Sodium 960.4, Carbohydrate 6.7, Fiber 0.8, Sugar 2.1, Protein 9.3
CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES
Native to northern Italy, this captivating and versatile entrée looks as good as it tastes. Hearty wild mushrooms and delicate artichoke hearts combine with savory Asiago cheese in this classic polenta dish. Makes a complete vegetarian meal when served with steamed beets and dark leafy greens. --courtesy of Whole Foods
Provided by Karina A
Categories One Dish Meal
Time 40m
Yield 1 meal, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring water and salt to a boil in a large saucepan. Sprinkle polenta into boiling liquid while stirring with a wooden spoon. Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked. Stir in the butter and cheese.
- Spoon the mixture into an oiled 9x13-inch baking dish. Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts.
- Heat olive oil over medium-high heat. Add mushrooms, artichoke hearts, salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes. Stir in the pasta sauce if using.
- To serve, cut polenta into squares and top with mushroom mixture. Garnish with additional cheese or a drizzle of extra virgin olive oil, if desired.
Nutrition Facts : Calories 237, Fat 8, SaturatedFat 2.1, Cholesterol 5.1, Sodium 445.5, Carbohydrate 38.7, Fiber 6.5, Sugar 0.9, Protein 5.6
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- Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.
- Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.
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