Savory Polenta Cake With Mushrooms Food

SAVORY POLENTA CAKE WITH MUSHROOMS

Steps:

• Preheat the oven to 400°F and use about 1 tablespoon of the melted butter to grease a 9 x 3-inch round cake pan. Then line the bottom with parchment paper. Set aside.
• Add the water, sherry, thyme, sage, 1¼ teaspoon of the salt, and dried mushrooms to a small pot. Cover and bring to a boil. Once it's boiling, turn the heat off, keep the pot covered, and let the mushrooms hydrate to become soft, about 15 minutes.
• Meanwhile, in a large mixing bowl combine the cornmeal, flour, Parmesan, sugar, baking powder, baking soda, and remaining ¼ teaspoon of salt.
• Once the porcini mushrooms are soft, remove the lid and add the Sherry Mushrooms to them. Set aside.
• In another mixing bowl, whisk the buttermilk with the eggs and remaining 5 tablespoons of melted butter. Make a well in the center of the dry ingredients, and pour in this wet mixture and mushrooms. Mix everything together.
• Pour the mixture into the cake pan, and use a flat-bottomed spreader to smooth the top.
• Bake in the preheated 400°F oven until the top is golden brown, about 30 minutes. Lightly cover with foil and bake for another 10 minutes. Let it cool in the pan for 15 minutes, then let cool for another 30 minutes before serving.

POLENTA CAKES WITH MUSHROOMS

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.

SAVORY POLENTA

Steps:

• Preheat oven to 350 degrees F.
• In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
• Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
• 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
• Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
• Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND

Steps:

• Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
• While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
• Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
• To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

SAVORY POLENTA

Steps:

• Preheat oven to 350 degrees.
• In large, oven-safe saucepan heat the olive oil over medium heat.
• Add the red onion and salt. Saute until onions begin to turn translucent.
• Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
• Turn the heat up to high & add the chicken stock. Bring to a boil.
• Gradually add the cornmeal while continually whisking.
• Cover the saucepan and place in the oven.
• Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
• Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
• Add the parmesan.
• Serve.