OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Vegetarian Mushroom Hominy/Cornmeal/Masa Thyme Garlic Parmesan Wheat/Gluten-Free Fall
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
- Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
- Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
- Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
- Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
- Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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
BRANZINO WITH POLENTA, WILD MUSHROOMS AND WATERCRESS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat a large saute pan with the canola oil and 1 tablespoon butter over medium heat. Place the branzino in the pan skin-side down and cook until the skin is crispy, about 10 minutes. Flip the fish with a spatula and cook the other side for 1 minute. Set aside.
- Add the milk to a small pot and bring to a boil. Lower the heat, add the polenta and cook, stirring slowly, for 10 minutes, then add the mascarpone and 1 tablespoon butter. Cover and remove from the heat.
- Heat a medium saute pan over medium heat. Add the remaining tablespoon butter, then the shallots and garlic, and cook until translucent. Break mushrooms by hand and add to the pan, then cook over low heat, stirring occasionally, 5 to 7 minutes. Add the white wine and cook for 10 more minutes. Stir in the sherry vinegar and remove from the heat.
- Place the polenta on the bottom of 2 plates, spoon the mushrooms over the polenta and place the branzino fillets on top. Garnish with the watercress, then drizzle with the olive oil and squeeze the lemon over the top.
WILD MUSHROOM POLENTA WITH PORCINI SAUCE
Steps:
- Prep the porcini:
- In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
- Roast the mushrooms:
- While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
- Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
- In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
- Make the polenta:
- In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.
SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Mushrooms:
- Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
- Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
- Polenta:
- Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
- Shrimp:
- Combine all of the marinade ingredients in a large bowl.
- Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.
PENNE WITH PANCETTA AND MUSHROOMS
I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.
Provided by jojobeanzsis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
- Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
- To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g
CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN
Provided by Lorraine Pascale
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
- While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
- Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.
SHERRY MUSHROOMS WITH CREAMY POLENTA AND GREMOLATA RECIPE BY TASTY
Here's what you need: water, kosher salt, polenta, milk, grated parmesan cheese, unsalted butter, pepper, olive oil, medium shallots, kosher salt, fresh thyme, mixed mushroom, dry sherry, vegetable stock, pepper, garlic, fresh parsley, lemon zest, kosher salt
Provided by Isabel Castillo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn't sticking or burning.
- Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
- Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
- Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
- Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
- Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
- Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
- Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, Sugar 9 grams
PANCETTA & BOURSIN POLENTA WITH SAUTEED MIXED MUSHROOMS
This dish ends up with a very sophisticated look and an incredible taste that will impress any guests.
Provided by Ian Magary
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring the vegetable stock to a boil in a large saucepan. Season with salt and pepper and add several larger mushrooms to the stock to fortify it. Lower heat and cook mushrooms and stock for 6 - 10 minutes.
- Meanwhile in another pan, render the Pancetta at a low heat until thoroughly cooked then remove the meat from the pan and squeeze all oil out with paper towels. You can also use regular bacon or turkey bacon or none at all, depends upon your taste and if you're vegetarian or not.
- Ensure you still have 4 1/2 cups of liquid, if not add water and a bouillon cube to the stock. Remove all the mushrooms with a slotted spoon, draining the liquid and reserve off to the side with the rest of your smaller mushrooms.
- Ensure you have a whisk and a wooden spoon or equivalent at the ready and a cookie sheet lined with parchment paper! Bring the stock back to a boil and add the polenta to the fortified stock in a thin stream, whisking continuously into the boiling liquid. As soon as it re-boils, reduce the heat immediately and swap your whisk for the wooden spoon. Stir in the pancetta, boursin, parmesan cheese and sun-dried tomatoes (optional) and simmer the polenta until thick and porridge-like. WARNING the polenta may start to splatter volcanically, if this happens, remove from the burner and keep stirring until it calms down.
- Spread the polenta evenly over the lined cookie sheet to about ½ to ¾ inch thick. Use the wooden spoon to spread evenly and smooth the top of the polenta. Leave this to cool for the next 20 - 30 minutes while you prep and cook the remaining items. If necessary, the polenta can be prepared up to a couple days in advance.
- Cut the polenta into long triangles and re-warm or pan-fry until lightly golden and crispy. I've tried it both ways, and prefer leaving the polenta as-is and foregoing the extra calories added to the dish by pan-frying. In either case you'll be serving each guest a couple triangles, so arrange a couple on each plate and prepare them for the delicious mushroom stir-fry!
- Have some long matches or a BBQ lighter and the marsala wine open and at the ready. Put a 60/40 mix of vegetable oil to olive oil in a frying pan and heat on medium heat to the smoke point. Add all the mushrooms and stir briskly for about 1 minute salting them with some kosher or sea salt. Add the shallots (or pearl onions), garlic, wild garlic shoots (or green onion) and chopped thyme and stir in to the mix. Pour in the marsala wine and immediately light the wine with a long match or lighter to quickly burn off the alcohol. Add the butter and stir into the marsala to create a creamy sauce. Season with more sea salt and freshly ground pepper to taste. Stir-fry until mushrooms appear golden and cooked.
- Divide the mushroom stir-fry evenly amongst the plates, placing the mushrooms on top of the polenta and serve immediately.
Nutrition Facts : Calories 416.5, Fat 15.8, SaturatedFat 5, Cholesterol 16.4, Sodium 856.9, Carbohydrate 53.1, Fiber 6.5, Sugar 9.2, Protein 13.2
POLENTA WITH PEAS AND PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.
CREAMY BOURSIN PASTA
This recipe for Creamy Boursin Pasta is made with just 5 simple ingredients, yet flavorful, cozy, and decadent. The perfect side dish or vegetarian main dish for a delicious meal that can also be gluten free. Serves 2-3 as a main dish and 4 as a side.
Provided by Alicia
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
- Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish
Nutrition Facts : Calories 541 kcal, Carbohydrate 43 g, Protein 11 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 153 mg, Sodium 255 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SHRIMP AND PANCETTA ON POLENTA
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Provided by Ruth Cousineau
Categories Tomato Quick & Easy Dinner Bacon Cornmeal Seafood Shrimp Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
- Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
- Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
SAUTEED MUSHROOMS WITH POLENTA
An ideal appetizer or light lunch, this flavorful dish requires little preparation and cooking time. Although the recipe calls for shiitake and button mushrooms, you substitute portobello or porcini varieties; serve the mushrooms over soft or set polenta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 cups salted water to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours.
- In a large skillet, heat 2 tablespoons oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Add Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated, about 2 minutes. Taste, and adjust for seasoning.
- While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add polenta slices and cook until golden brown, about 4 minutes per side. Add additional oil as needed to avoid sticking. Serve immediately, topped with sauteed mushrooms and garnished with Parmesan curls.
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- In a medium to large saucepan, add the 1½ tablespoons of the rosemary and the salt to the stock, and bring to a boil.
- Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
- While the polenta is cooking, very lightly coat the bottom of a small sauté pan with olive oil. Add the pancetta and remaining rosemary, and place the pan over medium heat. Cook, stirring every so often, until it's golden and crispy, about 4 minutes. Set aside.
- When the polenta is ready, turn off the heat and add the half and half, cheese, and butter. Stir to blend.
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