Polenta With Creamy Mushroom Sauce Food

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Creamy Polenta With Mushrooms image

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

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper


  • 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


Creamy White Polenta with Mushrooms and Mascarpone image

Categories     Milk/Cream     Mushroom     Side     Sauté     Quick & Easy     Parmesan     Cornmeal     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 20

For polenta
4 1/2 cups water
1 cup coarse stone-ground white grits (preferably organic)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon black pepper
For mushrooms
1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
3 tablespoons cold unsalted butter
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
For serving
1/2 cup mascarpone
2 tablespoons finely grated Parmigiano-Reggiano


  • Make polenta:
  • Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
  • Sauté mushrooms while polenta simmers:
  • If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
  • Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
  • To serve:
  • Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.


Polenta with Creamy Mushroom Sauce image

This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Mushroom Recipes

Time 30m

Number Of Ingredients 11

1 16-ounce tube prepared plain polenta, sliced into 8 rounds
1 tablespoon extra-virgin olive oil
½ cup minced onion
1 pound mushrooms, such as white or cremini, sliced
2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup white wine
½ cup reduced-fat sour cream
2/3 cup shredded fontina cheese, (see Note)
2 teaspoons minced fresh tarragon


  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
  • Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  • Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.2 g, Cholesterol 32.6 mg, Fat 13.3 g, Fiber 3.4 g, Protein 12.3 g, SaturatedFat 6.3 g, Sodium 678.5 mg, Sugar 5.6 g


Mushroom Polenta image

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


  • 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 With Wild Mushrooms and Marinara Sauce image

Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill's products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don't have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It's a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 cup fine yellow or white polenta
3/4 teaspoon fine sea salt, more to taste
1/4 teaspoon black pepper, more to taste
2 tablespoons unsalted butter
3 tablespoons freshly grated Parmesan, more to taste and for garnish
2 tablespoons extra-virgin olive oil
1 pound wild mushrooms, like oysters or maitakes, cleaned and torn into small pieces if large
2 shallots, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary or sage
1/4 cup dry white wine
1 tablespoon minced fresh parsley
1 cup Simple Marinara Sauce (see recipe)


  • To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine. Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring. This should take 5 to 8 minutes.
  • Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes. Whisk in salt after 20 minutes. When polenta is done, whisk in pepper, butter and Parmesan.
  • While polenta is cooking, pan-cook mushrooms. Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok. Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
  • Reduce heat under mushrooms to medium. Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes. Add garlic, thyme, and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Add parsley, taste and adjust seasoning. Remove from heat.
  • As soon as polenta is soft, spoon into wide bowls or onto plates. Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 649 milligrams, Sugar 7 grams, TransFat 0 grams


Mushroom Topped Steaks With Creamy Polenta image

This is a great quick and easy meal tastes great and is on the table in about 35-40 Min's. I have listed liquid amounts as used by the brand of quick cooking polenta I buy so please adjust and prepare according to you packet instructions. I buy 2 minute quick cooking polenta so cooking times will vary if you can not get quick cooking polenta.

Provided by The Flying Chef

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 large flat mushrooms, sliced thickly (like a portobello)
200 g swiss brown mushrooms, sliced
1 teaspoon garlic powder
40 -50 g butter
4 steak fillets (I like thick cut steaks but thin is fine too.)
1 1/2 cups water
1 1/2 cups milk
1 1/2 cups quick-cooking polenta
1 teaspoon chicken stock
200 g mascarpone cheese
1 cup parmesan cheese, finely grated
100 g baby spinach leaves
5 tablespoons balsamic vinegar
8 tablespoons dry red wine
1/2 teaspoon sugar
1/2 teaspoon beef stock


  • Melt butter in a pan, add mushrooms and garlic, cook until mushrooms soften and are browned slightly. Add wine, balsamic vinegar, sugar and beef stock, stir to combine and add pepper to taste.
  • Meanwhile combine water, milk and chicken stock in a saucepan, bring to the boil, gradually stir in polenta. Reduce heat, stir until polenta thickens, add cheeses and stir to combine, stir in spinach. (I usually cook my steaks while making polenta and let them rest while I stir in the cheeses and spinach, but it will keep warm over a low heat stir occasionally to prevent bottom from burning.).
  • Season steaks with salt and pepper. Heat a small amount of oil in a pan and cook steaks until desired doneness. Cooking times will vary depending on the thickness of the steaks.
  • To Serve: Place a few spoonfuls of polenta on a plate top with steak and mound steak with mushrooms, drizzled with balsamic sauce.

Nutrition Facts : Calories 364.4, Fat 19.1, SaturatedFat 11.6, Cholesterol 56.2, Sodium 550.6, Carbohydrate 25.6, Fiber 2.7, Sugar 9.9, Protein 22.2


Polenta with Mushrooms and Spinach image

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)


  • Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.


Kale and Mushrooms with Creamy Polenta image

Provided by Michael Lomonaco

Categories     Milk/Cream     Mushroom     Side     Sauté     Parmesan     Bacon     Cornmeal     Kale     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese


  • Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
  • Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
  • Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
  • Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.


Baked Polenta with Balsamic Mushrooms image

Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.

Provided by LauraF

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 13

14 baby bella mushrooms, stemmed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
2 ½ cups water
2 cups half-and-half
¾ cup polenta
¾ cup diced Swiss cheese
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese
2 cups half-and-half
1 teaspoon black truffle salt, or more to taste


  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
  • Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
  • Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
  • Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 41.7 g, Cholesterol 123.6 mg, Fat 47.1 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 25.2 g, Sodium 1549.9 mg, Sugar 5.2 g


Polenta With Creamy Mushroom Sauce image

I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.

Provided by Hey Jude

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 (16 ounce) package plain prepared polenta, sliced into 8 rounds
1 tablespoon extra virgin olive oil
1/2 cup minced onion
1 lb white mushrooms or 1 lb cremini mushroom, sliced
2 cups stemmed and sliced shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup white wine
1/2 cup reduced-fat sour cream
2/3 cup shredded Fontina cheese (may substitute Gruyere or Swiss)
2 teaspoons minced fresh tarragon


  • Preheat oven to 400°. Coat a baking sheet with cooking spray.
  • Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  • Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes.
  • Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
  • Serve the sauce over the polenta.

Nutrition Facts : Calories 201.6, Fat 13.1, SaturatedFat 6.3, Cholesterol 32.7, Sodium 310.3, Carbohydrate 8.6, Fiber 1.5, Sugar 3.3, Protein 9.4


Grilled Polenta with Mushroom Sauce image

The Eagle Cap wilderness is a beautiful area in the nearby Wallowa Mountains where wild mushrooms are abundant in spring. Guests enjoy the distinctive flavors of the homemade sauce infused with Marsala wine and served over grilled polenta.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 19

1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup white wine or chicken broth
3 cups chicken broth
1/3 cup chopped seeded tomatoes
1/2 teaspoon salt
1 cup cornmeal
1 pound sliced assorted fresh mushrooms
1 tablespoon chopped shallot
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Marsala wine or chicken broth
1 cup heavy whipping cream


  • In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

Nutrition Facts : Calories 258 calories, Fat 19g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.


Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil


  • Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
  • Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
  • While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
  • Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  • Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

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  • Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens.
  • Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
  • While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done.

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Place the dried mushrooms in a small bowl, cover with boiling water and let stand 5 minutes. Drain the mushrooms well, then strain the soaking liquid through a fine-mesh sieve. Set the mushrooms and soaking liquid aside separately. In a saucepan over medium-low heat, bring the milk to a boil. Add the polenta in a thin stream, stirring with a whisk.
From ricardocuisine.com

Directions. Cover polenta and keep warm over low heat. Heat oil with 2 tablespoons butter in a large skillet over medium-high heat. Once the butter is melted, add shallots and cook until soft, about 2 minutes. Add mushrooms, salt, and pepper and cook, stirring occasionally, until golden brown, about 8 minutes.
From countryliving.com

Add the tomatoes and the garlic and cook uncovered, stirring occasionally, until the tomatoes begin to break down, about 5 minutes. Add the balsamic vinegar, mushrooms and thyme, and stir to combine. Cover, and cook for 2-3 minutes, then season with the salt and pepper, to taste. Turn the heat down to medium-low, and cook uncovered, until the ...
From forkknifeswoon.com

While the polenta is cooking, heat olive oil in a large skillet. Add shallots and cook until translusent. Then add the garlic and cook for an additional 1-2 minutes. Add the mushrooms to the shallots and garlic and cook until golden brown, about 5-8 minutes. Add the chopped rosemary to the mushrooms in the last minute of cooking to bring out ...
From thetravelbite.com

Repeat with remaining oil, mushrooms, garlic, chile, and another 1/4 teaspoon each salt and pepper. Meanwhile, prepare polenta: In a medium saucepan, bring milk, butter and 1 teaspoon salt to a ...
From goodhousekeeping.com

Let simmer. Add salt and continue cooking until the mushrooms start to get crispy. Add the remaining wine to deglaze the pan. Continue cooking until evaporated. Remove from heat and stir in fresh parsley and more salt and pepper to taste. Spoon polenta into a bowl and top with mushrooms, more herbs, cheese and pepper. Enjoy hot.
From crowdedkitchen.com

Swap out the cream cheese for a suitable alternative and leave off the egg to change this into a creamy vegan polenta with mushrooms. Top ways to make your polenta pop! If you’ve got some leftover polenta in the cupboard after this recipe, we’ve got some top ways to make it super tasty in the future!
From hurrythefoodup.com

Instructions. Preheat oven to 350. Heat a Dutch oven over medium-high heat with olive oil. Add the carrots and pearl onions and sauté for five minutes until the carrots are a little tender and caramelized. Add the garlic and mushrooms. Turn heat to low and sauté for 10 minutes. Season with salt and pepper.
From uncomplicatedchef.com

Cover and let rest for 5 minutes before serving. While the polenta is cooking, make the mushrooms: in a pan over medium heat, melt butter with olive oil. Add sliced onion and sauté for 5 minutes, add sliced mushrooms, season with salt, pepper and thyme. Sauté until the mushrooms are soft and cooked, about 7-8 minutes.
From thecookingfoodie.com

In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan.
From twopeasandtheirpod.com

Mushroom sauce. Cut the shallots and in tiny dice. Heat a pan on low/medium heat with 2 tbsp of olive oil. When it's warm add the diced shallots, carrot and the rosemary sprig. Cook for 10 mn, meanwhile cut the mushrooms. Then add them to the pan, sprinkle some salt. Put the heat to medium and cook for 10 mn stirring time to time.
From thegreenquest.org

To Make the Mushroom Cream Sauce. In a saute pan over medium - high heat add: the lemon olive oil and minced shallots. Saute 3 - 5 minutes or until translucent, stirring occasionally. Add the mushrooms and saute until soft, about 5- 7 minutes, stirring occasionally. Turn down the heat to medium if needed.
From thevirtualcaterer.com

Instructions. To make the polenta, bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low.
From simply-delicious-food.com

Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, and pepper. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with ...
From myrecipes.com

Step 2: Cook mushroom sauce. In the same pan, melt two tablespoons of butter and sauté garlic until fragrant but not browned. Add thinly sliced shiitake and button mushrooms, stir for about 5 minutes, or until wilted. Pour 1/2 cup of shiitake soaking liquid and cook until it has reduced by half. Add the remaining two tablespoons of butter ...
From vforveggy.com

Place in a skillet or baking dish, then add 1 head of garlic (halved) and 4 sprigs fresh thyme. Roast the mushrooms. Cook for ~30 minutes, or until mushrooms are golden brown, have crispy exteriors, and tender centers. Stir in cornmeal. Bring 4 cups water and 1 tsp Kosher salt to a rapid boil in a sauce pan.
From wellseasonedstudio.com

Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook stirring until the onions are tender and limp, about 10 minutes. Add a drizzle of oil if the vegetables look too dry.
From simplyrecipes.com

Turn down heat and allow to cook with the lid on. Continue stirring with a wooden spoon about every five to ten minutes, gently skimming the bottom. While the polenta is cooking, sauté the shallots and mushrooms with the olive oil in a cast iron pan. In a sauce pot, heat up the demi-glace and chicken stock. Allow to come to a boil.
From charlottefashionplate.com

vegetable oil for frying. small frying pan. cooking spoon. Fry onion and mushrooms in some vegetable oil. Sprinkle with a pinch of sugar and deglaze pan with balsamic vinegar. Season with salt and pepper. Allow to reduce for approx. 1 - 2 min. Top the polenta with the balsamic mushrooms and sauce.
From kitchenstories.com

This rich, creamy, and herby mushroom polenta recipe is a perfect go-to dish for a party or a romantic dinner with your better half. And the best of it all is that the recipe is really simple and fast to make, allowing you to enjoy more time with your friends and loved ones. Pair it with a nice glass of red wine and enjoy your evening.
From foodsensical.com

Set the skillet used for the mushrooms over medium-low heat, and toss in the garlic, letting it brown lightly in the leftover butter, about 1 minute. Return the mushrooms to the skillet, add the chopped parsley and sage, if using, and cook just until everything is heated through. Spoon the polenta into a serving dish, top with the mushrooms and ...
From leitesculinaria.com

In a saucepan, combine 2-3 tablespoons liquid for each 1 cup of polenta. The liquid can be milk (unsweetened oat or almond milk will work too), cream, broth, water or a mixture. Stir to break up the clumps, cover the pan and cook over low heat for 5 minutes, stirring once or twice. Add additional butter, cheese, salt and pepper to taste.
From familystylefood.com

Replace the sautéed mushrooms with roasted broccoli, butternut squash, cauliflower, or Brussels sprouts. Switch the sauce. Use pesto or marinara instead of chimichurri. Top off the dish with shaved pecorino or Parmesan cheese! Add extra protein. Top the polenta with a handful of roasted chickpeas or creamy cooked white beans.
From loveandlemons.com

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