POLENTA WITH MUSHROOMS
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini.
Provided by Mark Bittman
Categories Mushroom Hominy/Cornmeal/Masa Dinner Vegetarian Parsley Parmesan
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
- Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
- Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
- Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
- Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
- Cooks' Notes
- Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
- Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
- Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
- Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.
POLENTA WITH MUSHROOM RAGù
FOR THE POLENTA: Bring 1 1/2 qt. water to a boil with 2 Tbsp. oil and a handful of salt, then add the flour and whisk, breaking up any clumps. Cook th...
Provided by Redazione Web
Categories main course
Time 1m
Yield 6
Number Of Ingredients 17
Steps:
- FOR THE POLENTA: Bring 1 1/2 qt. water to a boil with 2 Tbsp. oil and a handful of salt, then add the flour and whisk, breaking up any clumps. Cook the polenta over medium heat for 50 minutes, stirring frequently.
- FOR THE MUSHROOM RAGÙ: Soak the dried mushrooms in a bowl of warm water for about 40 minutes, then remove. Set the water aside, squeeze the mushrooms dry, then chop them up. Dice the celery, carrots and onion, place in a pan. Stir-fry with a drizzle of oil and a cinnamon stick.
- Cut the prosciutto crudo into 1" strips, add to the chopped vegetables along with the minced meat. Sautè for 5 minutes. Sprinkle 1 Tbsp. flour, adding mushroom water and ladlefuls of broth until creamy. Season with salt and pepper, and cook for 20 minutes. Transfer the polenta to a serving dish, pour the hot mushroom sauce on top and garnish with the parsley. If you like, take two fresh mushrooms, cut them into thick slices, brown them in butter and serve on top of the polenta.
POLENTA WITH ITALIAN PEPPERS AND MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Chop whole onion.
- Heat nonstick pan until it is very hot, reduce heat to medium-high, spray with pan spray and saute onion until it begins to brown and soften.
- Wash, trim and seed peppers, and using slicing blade of food processor, slice peppers. Add peppers to onions.
- Wash, trim and slice mushrooms in processor. After peppers begin to soften, add mushrooms.
- Wash and chop fresh thyme, and add to onion and pepper mixture.
- Bring chicken stock to boil in covered pot.
- Reduce heat, and carefully stir in polenta; cook, stirring often until mixture thickens. Season with salt.
- Grate cheese.
- When polenta is cooked, spoon onto plates; top with pepper and onion mixture, and sprinkle with cheese.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 13 grams, Carbohydrate 75 grams, Fat 18 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 20 grams
POLENTA WITH SAUSAGE AND PEPPERS
Steps:
- Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
- Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.
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.
POLENTA CAKES WITH MUSHROOMS
Provided by Food Network
Time 1h10m
Yield 5 servings
Number Of Ingredients 12
Steps:
- Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use.
- When you're ready to serve the polenta: Preheat the oven to 375 degrees F.
- Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy!
- Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes.
POLENTA WITH CREAMY MUSHROOM SAUCE
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
Steps:
- 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
BROILED POLENTA WITH MUSHROOMS AND CHEESE
I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.
Provided by MsBindy
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
- In a saucepan, bring the 3 cups water and salt to a rapid boil.
- Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
- Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
- While the polenta cooks, strain the porcini mushrooms and rinse them.
- Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
- Stir in the wine and add salt.
- Simmer gently for another minute or two.
- Preheat the broiler.
- Spread the polenta in and oiled pie plate or casserole dish.
- Sprinkle the mozzarella on the polenta.
- Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
- Add pepper to taste.
- Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.
Nutrition Facts : Calories 186.1, Fat 10.5, SaturatedFat 4, Cholesterol 17.3, Sodium 371.1, Carbohydrate 16.8, Fiber 1.7, Sugar 0.7, Protein 6.7
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
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