Polenta Bites With Caramelized Mushrooms Food

POLENTA BITES WITH WILD MUSHROOMS AND FONTINA

Steps:

• Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
• Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
• Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
• Arrange polenta bites on a platter and serve.
• Do Ahead
• Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

17 EASY MUSHROOM APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom appetizer in 30 minutes or less!

POLENTA WITH WILD MUSHROOMS

Steps:

• Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.

POLENTA BITES WITH CARAMELIZED MUSHROOMS

Steps:

• Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
• Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
• Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

POLENTA BITES WITH CARAMELIZED MUSHROOMS

Steps:

• Cooking the Polenta:.
• In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
• Add polents gradually, whisking constantly.
• When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
• Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
• Add Parmesan and stir.
• Keep warm over low heat, stirring occasionally.
• If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
• To Prepare Mushrooms:.
• In medium skillet over high heat, heat olive oil.
• When oil is hot, sprinkle in mushrooms in a single layer.
• DO NOT STIR THEM!
• Let them sizzle until they have caramelized on the bottom, 2 minutes.
• When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
• Continue to cook with out stirring for 5 minutes.
• Season again, with salt & pepper to taste.
• Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
• Continue to cook until garlic turns brown.
• DO NOT BURN THE GARLIC!
• Add the thyme and cook for 10 seconds.
• Add lemon juice and wine.
• Cook until the mushrooms are glazed with the sauce.
• Add parsley then stir and remove from heat.
• Place 1 tablespoon of warm polenta onto a spoon.
• Place 1/2 teaspoon of mushroom mixture on the polenta.
• Garnish with a sprinkle of Parmesan.
• Serve at once.