Polenta With Mushrooms Food

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Polenta With Mushrooms image

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

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 cups boiling water
1/4 cup olive oil
1 pound fresh button or cremini mushrooms, sliced
Salt and freshly ground black pepper
1/4 cup red wine
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1 cup medium or coarse polenta
1/2 cup milk, preferably whole
1 tablespoon butter
1/2 cup freshly grated Parmesan cheese


  • 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.


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 polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated


  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium


Polenta With Mushrooms and Asparagus image

Make and share this Polenta With Mushrooms and Asparagus recipe from Food.com.

Provided by figaro8895

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking polenta
1 small onion, chopped
1 tablespoon olive oil
3 cups fresh mushrooms, sliced (8 oz.)
1 lb asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups)
3 garlic cloves, minced
1/3 cup dry white wine or 1/3 cup chicken broth
1/4 teaspoon salt
1/3 cup pecans or 1/3 cup pine nuts, toasted
1/4 cup finely shredded parmesan cheese


  • Prepare polenta according to package directions. Cover and keep warm.
  • Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
  • To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.

Nutrition Facts : Calories 183.9, Fat 12, SaturatedFat 2.3, Cholesterol 5.5, Sodium 261.6, Carbohydrate 11, Fiber 3.7, Sugar 3.6, Protein 8.6


Baked Polenta With Mushrooms image

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

4 1/2 cups water or 4 1/2 cups low sodium chicken broth
1 1/2 teaspoons salt
1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried sage
7 tablespoons freshly grated parmesan cheese
3 tablespoons butter
1 1/2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
1/2 teaspoon freshly ground coarse black pepper
6 ounces grated Fontina cheese
garnish with chopped fresh parsley leaves


  • 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


Creamy Vegan Polenta With Mushrooms and Kale image

While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.

Provided by Lidey Heuck

Categories     dinner, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 1/2 cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons vegan butter
1 to 2 tablespoons nutritional yeast, to taste
3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
2/3 cup full-bodied red wine (see Tip)
1 cup low-sodium vegetable broth
1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving


  • Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
  • Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
  • Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
  • Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
  • Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
  • Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.


Sauteed Mushrooms With Polenta image

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

1/2 cup instant polenta
1/4 cup grated Parmesan cheese, plus curls for garnish
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound shiitake mushrooms, stemmed, cut crosswise into 1/2-inch pieces
1 pound button or cremini mushrooms, trimmed and quartered
4 to 5 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1/2 cup Madeira
Vegetable-oil cooking spray


  • 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.


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


Creamy Polenta with Mushrooms image

Creamy polenta with mushrooms: a comforting, easy (yet sophisticated!) vegan and gluten free dinner favorite.

Provided by Lexi

Categories     Dinner

Time 35m

Number Of Ingredients 11

4 1/2 cups water
2 tsp salt
1 1/2 cups polenta
1/4 cup vegan or regular butter
1/2 cup vegan or regular parmesan
20 oz sliced shiitake mushrooms (or a mix of wild mushrooms)
1/4 cup vegan butter
1/2 cup dry white wine, divided
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Optional garnishes: fresh parsley, parmesan, salt & pepper


  • Bring water and salt to a boil. While whisking, slowly pour in polenta. Continue whisking for a minute to prevent any clumps from forming. Reduce heat to low and simmer for at least 30 minutes, stirring once every few minutes and scraping down the sides.
  • Once the polenta is tender, stir in butter, cheese and more salt to taste (may not be necessary - taste before adding more salt).
  • While the polenta is cooking, heat a skillet to medium-high. Add mushrooms and cook dry for a few minutes to release moisture. Some mushrooms have more moisture. If you're using shiitake mushrooms (like we did), you can skip this step and add the butter first.
  • Once some of the moisture has evaporated, add butter and half of the wine. 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.

Nutrition Facts : Calories 297 calories, Sugar 2.7 g, Sodium 2653.8 mg, Fat 10.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 5.8 g, Protein 9.9 g, Cholesterol 7.2 mg


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.


Polenta Cakes with Mushrooms image

Provided by Food Network

Time 1h10m

Yield 5 servings

Number Of Ingredients 12

2 cups 2 percent milk
1 cup cornmeal (polenta)
4 ounces mascarpone cheese
4 ounces grated Parmesan
Sauteed Mushrooms, recipe follows
Shredded mozzarella, for serving, optional
1/4 cup vegetable oil
6 cloves garlic, chopped
2 cups sliced button mushrooms (canned or fresh)
8 ounces tomato sauce
1 teaspoon salt
1 teaspoon black pepper


  • 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.


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 Bites with Wild Mushrooms and Fontina image

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

Provided by Anna Stockwell

Categories     New Year's Eve     Hors D'Oeuvre     Cocktail Party     Hominy/Cornmeal/Masa     Mushroom     Fontina     Vegetarian     Wheat/Gluten-Free     Appetizer

Yield Makes 30

Number Of Ingredients 11

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)


  • 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.

More about "polenta with mushrooms food"


From foodandwine.com
Published 2013-12-07
Servings 4
  • Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.
  • Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon 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 the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.


From foodal.com
  • Bring the water and salt to a boil in a medium-sized pot. Whisk gently while adding the cornmeal in a steady stream. Turn the heat to medium and continue stirring until the cornmeal has thickened substantially, about 5-7 minutes. You should be able to scrape it away from the bottom of the pan for a second before it falls back together.
  • While the polenta is cooking, wash and quarter the mushrooms. Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook, stirring often, until they begin to release their moisture, about 4-5 minutes.


From thecookingfoodie.com
  • Bring to a boil. Pour polenta flour to the pot, while constantly whisking, until combined and no lumps.Reduce the heat to low, cover the pot with a lid and cook for 25-30 minutes, whisking every 5 minutes.


From leitesculinaria.com
  • In a deep-sided, heavy-bottomed saucepan over high heat, bring the stock to a boil. Rain in the polenta, stirring all the time with a wooden spoon. Continue stirring, making sure to get deep into the corners of the pan.
  • Stir in the 6 tablespoons of melted butter, the cream, and the Parmesan into the polenta, and then pour in enough boiling water to give a soft texture that will fall easily from the spoon.


From everydaydishes.com
  • Bring 4 cups of water to a boil in a medium-sized saucepan over high heat. Meanwhile, butter a 9" x 9" casserole dish then set aside.
  • When the water reaches a full boil, reduce the heat to medium-low. Gradually add the polenta, whisking constantly to avoid lumps. Once all of the polenta has been incorporated, add the salt and garlic powder and continue whisking.
  • Once the polenta begins to bubble, remove the pot from heat then add 2 Tbsp butter, stirring until the butter has melted and incorporated completely into the mixture. Add the Parmesan cheese then stir to combine. Pour the polenta into the prepared casserole dish then smooth the top into an even layer. Cover the polenta and refrigerate until it is completely set and can be cut into squares—about 1 hour.


From countryliving.com


From purewow.com
  • Preheat the oven to 425°F. In a medium saucepan, cook the bacon over medium heat, stirring frequently, until the fat renders out and the bacon is crisp, 5 to 7 minutes. Drain the bacon with a slotted spoon and set aside. Reserve the bacon fat for step 2.
  • Prepare the Mushrooms: Use a paring knife to trim the mushrooms into medium-large pieces, leaving medium and small mushrooms whole. On an unlined baking sheet, toss the mushrooms with the bacon fat; season with salt and pepper.
  • Spread the mushrooms in an even layer on the baking sheet and then transfer to the oven. Roast until the mushrooms are tender and beginning to brown around the edges, 25 to 35 minutes.


From feastingathome.com
  • Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.
  • Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.
  • When the polenta is tender and cooked through, add your choice of olive oil, or butter, optional cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.


From bonappetit.com
  • Place racks in upper and lower thirds of oven; preheat to 325°. 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. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4½ 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. (Gradually incorporating the polenta into the water is key to preventing clumps.) 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.

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to low. Add the tomatoes, 1/4 teaspoon kosher salt, and a few grinds of black pepper.
From thekitchn.com

Creamy polenta is a comfort food dinner staple. It’s the perfect side dish and served with garlic sage mushrooms in cream sauce, makes a delicious vegetarian dinner on chilly days. Ingredients. Full creamy polenta recipe with amounts can be found in the recipe card below. For the creamy polenta: Polenta.
From simply-delicious-food.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

A north Italian porridge made of coarsely ground cornmeal, polenta is wonderfully creamy, with a lightly sweet, buttery corn flavour. Step it up with this version made with sweet balsamic mushroom, onions, and served with fine herbs and shaved pecorino.
From more.ctv.ca

In large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add tomatoes, beans, garlic and 1/4 cup of the parsley; cook, stirring, until tomatoes have softened, about 3 minutes. Add vinegar; cook, stirring constantly, 1 minute. Meanwhile, in saucepan, bring 3 cups water to boil.
From canadianliving.com

I really like the taste of creamy polenta. It’s so good especially with aromatic mushrooms on top!Food channel L - a new recipe every odd day of the month! I...
From youtube.com

11. Paprika Manchego Polenta. If you like polenta but don’t always enjoy eating a bowl of mush, this manchego paprika polenta is for you! The manchego cheese gives excellent flavor minus the gooey texture. Then, the paprika offers a fantastic depth of flavor that doesn’t overpower the rest of the dish. 12.
From insanelygoodrecipes.com

In a small skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirring, until they’re tender and slightly browned, 4 to 5 minutes. When the polenta is done, stir in the mushrooms, truffle oil (if desired), and remaining 1 teaspoon olive oil. Taste and adjust the seasoning, if desired.
From foodschmooze.org

1 lime, cut into wedges. Heat the oven to 210C (190C fan)/410F/gas 6½. Line a large, flat oven tray with greaseproof paper. Top with the torn mushrooms, oil, salt and plenty of pepper, toss to ...
From theguardian.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

Add the mushrooms and garlic and cook for 5 minutes, stirring frequently. While the vegetables are cooking, add the remaining 1 tablespoon oil in a large skillet and heat over medium-high heat. Add 4 slices of polenta to the skillet and cook for 3-4 minutes, until golden; flip and cook for 3-4 minutes more.
From delishknowledge.com

For the polenta: Cook the polenta according to the package instructions. Pull the pan from the heat add 1 tablespoon of olive oil. Add garlic, season with salt and pepper and stir. Pour the hot polenta on a smooth work surface or on a baking sheet and spread it out about 1-1.5 cm (approximately half an inch) thick with a moistened spatula.
From eatsmarter.com

Remove the cold polenta from its tin, cut it into squares and sauté it in a little oil. Place a slice of polenta in the centre of a serving plate and spoon on the mushrooms. Decorate the dish with sprigs of parsley, lightly sprinkle it with salt flakes, and serve.Recipe, Desert Island Dishes for Maldon Sea Salt
From redonline.co.uk

Mushroom Pancetta Ragu with Polenta is a hearty meal that can be ready in as little as 30 minutes. This recipe makes for a perfect meal when a quick weeknight dinner or some weekend comfort food is needed. Meaty mushrooms get a real flavor boost from a wonderful combination of pancetta, fresh herbs and red wine.
From foodnewsnews.com

When polenta is done, whisk in pepper, butter and Parmesan. 3. 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. 4. Reduce heat under mushrooms to medium.
From food.ndtv.com

Remove the polenta from the heat. Stir in the grated Gruyere cheese and add additional ghee or butter to taste. When the cheese and butter have dissolved, taste and adjust the seasoning. Plate immediately, topping each portion of polenta with mushrooms, and serve. Photos by Shiraz Leyva
From basmati.com

This delicious polenta with mushrooms and Parmesan recipe is a great starter or vegetarian option for dinner parties. Polenta (cornmeal) is a north Italian speciality. Fresh herbs, spring onions and creme fraiche make this version extra-tasty. This recipe serves 4 people and will take 30 mins to cook.
From goodto.com

Cheesy Polenta with Wild Mushrooms & Thyme This cheesy herb-y peppery polenta topped with a mouth-watering wild mushroom and thyme mixture is the ultimate vegetarian appetizer! Who could ever imagine that food which is essentially mush could be so luscious and robust in flavor?Directions In a large pan, add the olive oil and leek and fry for 6-7 …
From noahstrength.com

The Polenta with Mushrooms recipe out of our category mushroom! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com

All cool recipes and cooking guide for Polenta With Mushrooms Recipes are provided here for you to discover and enjoy Polenta With Mushrooms Recipes - …
From recipeshappy.com

PrintCreamy Polenta with MushroomsYield 4 servings This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami. IngredientsFor the polenta:3 cups water teaspoon kosher salt1 cup corn grits/polenta2 tablespoons butter3 oz. grated Parmesan cheese (about 2 …
From lakewinds.coop

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

Set aside and make mushrooms. In a large skillet, heat 1 T olive oil and 1 T butter over medium heat. Add the mushrooms and thyme and cook until most of the liquid has evaporated and the mushrooms are glossy. Add the sliced shallots to the pan, season with salt and pepper, and cook another 2 – 3 minutes. Add the wine and chicken stock and ...
From thehungrybluebird.com

For the polenta: While the mushrooms are cooking, prepare the polenta. For the polenta, bring 500 ml (approximately 2 cups) of water to a boil and stir in cornmeal. Cook until soft according to package instructions, stir in the Parmesan and then spread out about 1.5 cm (approximately 1/2-inch) thick on a baking sheet.
From foodnewsnews.com

Whisk polenta until smooth. Return Dutch oven, uncovered, to oven. Bake for 10 minutes or until polenta is thick and creamy. Remove from oven. Whisk well. Meanwhile, grate tomatoes on the coarse side of a box grater into a bowl. Stir in parsley, remaining 1 tablespoon vinegar, and salt and pepper to taste. Spoon polenta into shallow bowls.
From forksoverknives.com

White polenta is made from white cornmeal but has the same coarse texture as yellow polenta. Paired with hearty mushrooms and creamy cheese, this dish is a perfect, rich side dish. Great Italian ...
From foodandwine.com

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