Polenta Crackers With Roasted Wild Mushrooms Food

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA

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.

POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS

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.

MUSHROOM POLENTA

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.

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.

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 WITH WILD MUSHROOM RAGOUT

Steps:

• Preheat oven to 400°F Spray a 3-quart casserole dish or clay cazuela with cooking spray (like PAM) and set aside. Spray a sheet pan with cooking spray and set that aside, too.
• In a large deep skillet, heat 3 Tbsp olive oil over medium heat. Cook onion, garlic and rosemary, stirring occasionally until the onion is softened.
• Add mushrooms and salt to taste, and cook over moderately high heat, stirring, for 10 minutes or until the liquid the mushrooms gives off is evaporated.
• Stir in tomato paste and the wine, and boil until most of the liquid is evaporated.
• In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture and bring it to a boil, stirring. Reduce heat to simmer and cook 2 minutes. Season with salt and pepper to taste. Turn off the heat and set aside.
• In a large, heavy saucepan, bring the water with 1 Tbsp olive oil to a boil and add 1 cup of the cornmeal, a little at a time, whisking constantly. Reduce heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring mixture to a boil. Remove pan from the heat and with a wooden spoon stir in the butter, 2/3 cup of the parmesan, the parsley, and salt and pepper to taste.
• Spread 1/3 of the polenta on the sheet pan to 1/4 inch thick, and chill for 20 minutes, or until it is firm. While it is chilling, working quickly, spread half the remaining polenta in the prepared casserole dish or cazuela, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top with the remaining ragout.
• Invert the polenta sheet onto a work surface and with one or more cookie cutters, cut out as many pieces as possible. Arrange the pieces decoratively on the ragout and sprinkle with the remaining parmesan. (*The dish may be prepared up to this point and refrigerated, covered, for up to 2 days.).
• Bake uncovered in the upper third of the oven for 30-40 minutes, or until the polenta pieces are golden.

POLENTA CRACKERS

Steps:

• Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and margarine. On a well-oiled cookie sheet, spread out batter until thin. Score into pieces with a sharp knife. Bake in a 350 degree oven 30-55 minutes, until crispy and brown. Cool and serve.