Baked Polenta With Mushrooms Blue Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM AND CHEESE BAKED POLENTA



Mushroom and Cheese Baked Polenta image

This rich but light polenta casserole marries savory mushrooms with creamy white Cheddar.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings as a main dish or 8 as a side

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the baking dish
1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes
Kosher salt and freshly ground black pepper
2 cups milk
1/2 cup heavy cream
1 cup polenta
2 teaspoons sugar
1/2 teaspoon baking powder
3 large eggs, separated
1 cup shredded white Cheddar (about 4 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
  • Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
  • Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
  • Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
  • Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.

BAKED POLENTA WITH WILD MUSHROOM AND TOMATO SAUCE



Baked Polenta With Wild Mushroom and Tomato Sauce image

Provided by Craig Claiborne

Categories     side dish

Time 40m

Yield 8 or more servings

Number Of Ingredients 10

Polenta made from two cups of cornmeal (see recipe)
1 3/4 pounds red ripe tomatoes, peeled, seeded and chopped, about 3 cups, or use 3 cups canned imported tomatoes
1/4 cup olive oil
1 tablespoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon dried hot pepper flakes
1/2 pound thinly sliced wild mushrooms such as shiitake, porcini, Black Forest or cepes
3 tablespoons melted butter
1 cup freshly grated Parmesan cheese

Steps:

  • Prepare polenta and chill.
  • Preheat oven to 375 degrees.
  • Put tomatoes in saucepan and bring to boil. Let cook until reduced to about 2 cups.
  • Heat half of oil in small skillet and add garlic. Cook briefly and add tomatoes, salt and pepper. Add hot pepper flakes.
  • Thinly slice mushrooms. Heat remaining oil in skillet and add mushrooms, salt and pepper. Cook briefly, stirring, until mushrooms give up liquid. Cook until liquid evaporates. Add mushrooms to tomato sauce and simmer 3 minutes.
  • Cut polenta into 1/2-inch slices. Arrange about 1/3 of slices on bottom of baking dish. Sprinkle with 1/2 mushroom and tomato sauce. Sprinkle with 1/3 of butter and 1/3 of cheese. Add second layer of polenta. Add another layer of tomato and mushroom sauce, another 1/3 of butter and another 1/3 of cheese.
  • Add final layer of polenta and sprinkle with remaining butter and cheese.
  • Place in oven and bake 20 minutes. Preheat broiler to high. Run dish under broiler until golden brown on top.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS



Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts image

Categories     Tomato     Bake     Blue Cheese     Pine Nut     Cornmeal     Bon Appétit

Yield Makes 24

Number Of Ingredients 8

3 cups low-salt chicken broth
1 cup yellow cornmeal
1 cup grated Parmesan cheese
2 ounces soft blue cheese (such as Saga blue), cut into 24 cubes
3 tablespoons thinly sliced green onion
2 tablespoons pine nuts, toasted
12 grape tomatoes, quartered lengthwise
2 tablespoons thinly sliced fresh basil

Steps:

  • Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
  • Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
  • Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  • Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

BAKED MUSHROOMS AND POLENTA GRATIN



Baked Mushrooms and Polenta Gratin image

Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!

Provided by Karen Gallinetti

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 6

Number Of Ingredients 10

4 ½ cups water
1 ½ teaspoons salt, divided
1 ½ cups coarse cornmeal
3 tablespoons olive oil, divided
¾ teaspoon dried sage, divided
7 tablespoons grated Parmesan cheese, divided
2 tablespoons salted butter
½ pound fresh mushrooms, thinly sliced
¼ teaspoon ground black pepper
1 ½ cups grated Fontina cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
  • Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
  • Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
  • Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
  • Bake in the preheated oven until cheese is bubbling, about 15 minutes.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 29.4 g, Cholesterol 53.6 mg, Fat 23.3 g, Fiber 1.8 g, Protein 14.4 g, SaturatedFat 10.8 g, Sodium 971.6 mg, Sugar 1.8 g

OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME



Oven Polenta With Roasted Mushrooms and Thyme image

Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Vegetarian     Mushroom     Hominy/Cornmeal/Masa     Thyme     Garlic     Parmesan     Wheat/Gluten-Free     Fall

Yield 4 servings

Number Of Ingredients 10

1 1/2 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
1/4 cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 325°F. 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. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4 1/2 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. 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.
  • Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
  • Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
  • Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

CREAMY BLUE CHEESE POLENTA



Creamy Blue Cheese Polenta image

Make and share this Creamy Blue Cheese Polenta recipe from Food.com.

Provided by me alex

Categories     Grains

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups water
4 cups milk
2 cups polenta
1/2 cup sour cream
1/4 cup butter
4 ounces blue cheese
salt & pepper

Steps:

  • Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
  • Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
  • Continue to stir, adding more water if it gets too thick.
  • Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
  • Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

BLUE CHEESE POLENTA WITH BALSAMIC MUSHROOMS (LOW GI)



Blue Cheese Polenta With Balsamic Mushrooms (Low Gi) image

Recipe found on Taste.com.au in my search for Low GI recipes. Tried it out and it was really good. I adjusted some of the quantities to my taste (I'm a big garlic & cheese lover), so feel free to reduce the garlic or blue cheese as it might be a bit much for some. However if you're a fan, like me, this will definitely hit the spot. The combination of flavours (cheesy polenta with sweetish mushrooms) is amazing.

Provided by Lennongirl

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

375 ml chicken stock
250 ml low-fat milk
110 g instant polenta
50 g blue cheese
15 ml olive oil
250 g button mushrooms, halved
3 garlic cloves, crushed
1 sprig fresh thyme
30 ml balsamic glaze
100 g rocket (aragula)
salt and pepper, to taste

Steps:

  • Place the stock and milk in a saucepan. Bring to the boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until well combined. Reduce heat to medium-low and cook, stirring frequently, for 5 - 7 minutes or until polenta thickens. Stir in gorgonzola or blue cheese and season with with salt & pepper.
  • Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
  • Add the garlic and thyme to the frying pan and cook, stirring, for 30 seconds or until aromatic. Add balsamic glaze and cook, stirring, for 1-2 minutes or until heated through.
  • Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .

Nutrition Facts : Calories 101.7, Fat 5.9, SaturatedFat 2.3, Cholesterol 10.2, Sodium 230.9, Carbohydrate 6.6, Fiber 0.6, Sugar 4.1, Protein 6.2

BAKED POLENTA WITH BALSAMIC MUSHROOMS



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

Steps:

  • 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

BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE



Baked Polenta With Crispy Leeks and Blue Cheese image

Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for pan
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon fine sea salt, plus more as needed
1 cup polenta (coarse or regular, not instant)
3 tablespoons extra-virgin olive oil, plus more for serving
2 medium leeks, halved and sliced
4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)
Chopped parsley or basil, for garnish

Steps:

  • Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
  • Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
  • Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
  • As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
  • Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
  • When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams

More about "baked polenta with mushrooms blue cheese recipes"

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE – THE …
baked-polenta-with-mushrooms-blue-cheese-the image
1/2 cup parmesan cheese, optional. Preheat oven to 400°F. Prepare a baking sheet with parchment paper. De-stem the mushrooms and wipe with a paper towel to remove any dirt. Place them on a baking sheet, underside up, and …
From theflyingone.com


BAKED POLENTA WITH MUSHROOMS RECIPE - RECIPES.NET
This baked polenta couldn't get easier! Boiled cornmeal, mushrooms, and fontina are layered and popped in the oven for 15 minutes for a no-fuss dish. Boiled cornmeal, mushrooms, and fontina are layered and popped in the oven for 15 minutes for a no-fuss dish.
From recipes.net


POLENTA CAKES AND BLEU CHEESE - HEALTHY LIVING MARKET
Cook one minute more, stirring constantly. Remove from the heat and drain on a paper towel lines plate. Preheat your oven to 350°F. Using a ring cutter, cut small cakes from the chilled polenta and lay them out on a lined baking sheet. Top each caked with roasted mushrooms and about 1 Tbsp of crumbled bleu cheese.
From healthylivingmarket.com


MUSHROOM AND BLUE CHEESE POLENTA - ALEXANDER VALLEY VINEYARDS
Once done, remove saucepan from heat and stir in mascarpone, 1 tsp. salt, ½ tsp. black pepper and mushrooms (and Italian sausage, if desired). In an 8×11 baking dish, add polenta and smooth out into an even layer. Sprinkle blue cheese crumbles over top and bake for 25 to 30 minutes, until polenta is bubbly and cheese is melted.
From avvwine.com


BEST BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE RECIPES
Aug 4, 2018 - A Barefoot Contessa: Back to Basics recipe for making the best Baked Polenta with Mushrooms & Blue Cheese
From pinterest.ca


BAKED POLENTA WITH WILD MUSHROOMS • DELICIOUS FROM SCRATCH
Stir in the crème fraîche (or vegan substitute) and herbs, then season with nutmeg, salt and pepper to taste. Assembly. Starting with mushrooms, layer sauce and polenta rounds with a little cheese on one or two of the layers if using. I used an oven-proof dish about 30cm in diameter. Use the in-between cut out pieces of polenta on the bottom ...
From deliciousfromscratch.com


MUSHROOM POLENTA WITH WALNUTS AND BLUE CHEESE - WELL …
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


BAKED POLENTA WITH MUSHROOMS RECIPE - FOOD & WINE
Step 2. 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 ...
From foodandwine.com


BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE RECIPE | INA GARTEN …
2018-03-25 1/4 cup imported Italian mascarpone cheese. 4 ounces Gorgonzola piccante, crumbled. 6 large portobello mushrooms (about 1 1/2 pounds), stems discarded. 3 tablespoons good olive oil. 1 tablespoon balsamic vinegar. Kosher salt and freshly ground black pepper. 2 1/2 cups good chicken stock, preferably homemade. 2 cups half-and-half.
From mastercook.com


MUSHROOM POLENTA WITH BLUE CHEESE | BEETS & BONES
2015-03-09 Instructions. Preheat oven to 375ºF. Clean the mushrooms, remove the stems, and place them on a sheet pan underside up. Sprinkle with olive oil and balsamic vinegar, sprinkle with salt and pepper. Bake for 20 minutes. While mushrooms are cooking, make polenta.
From beetsandbones.com


BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE RECIPE | KITCHEN …
To make the perfect Baked Polenta with Mushrooms & Blue Cheese we've included ingredients and directions for you to easily follow. This recipe is considered an intermediate level recipe. The total time to make this recipe will be 1 hr. This Baked Polenta with Mushrooms & Blue Cheese will produce enough food for 6 servings. … Baked Polenta with Mushrooms & Blue Cheese …
From kitcheninfinity.com


BAKED POLENTA WITH WILD-MUSHROOM TOPPING RECIPE | FOOD & WINE
Heat the oven to 350°. Oil an 8-by-12-inch baking dish. In a medium saucepan, bring the water and 2 teaspoons of the salt to a boil. Add the cornmeal in a slow stream, whisking constantly.
From foodandwine.com


BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE – RECIPES NETWORK
2014-09-08 Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees. Step 3. Meanwhile, make the polenta. Pour ...
From recipenet.org


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BAKED POLENTA WITH MUSHROOMS RECIPE - WEBETUTORIAL
Baked polenta with mushrooms is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make baked polenta with mushrooms at your home.. Baked polenta with mushrooms may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


BAKED POLENTA SQUARES WITH MUSHROOM RAGU & CHEESE
2019-02-04 Once polenta is completely cool cut it into bite size squares. Arrange polenta squares ½ inch apart on a clean baking pan line with parchment paper. Top each square with mushroom ragu and grated Asiago cheese. Bake in a preheated to 375/ 190 oven for 5-10 minutes until cheese is melted. Serve hot or warm.
From italianrecipebook.com


BAKED POLENTA WITH MUSHROOMS - MONTEMAGGIORE
2015-01-27 Directions. Heat the oven to 350°. Combine the parsley and garlic on a cutting board and chop together finely, then set aside. Butter an 8-by-12-inch baking dish. Pour the milk into a large bowl. Gradually add the cornmeal, stirring until smooth. In a saucepan over high heat, bring the water and 1 tsp salt to a boil.
From montemaggiore.com


BAKED POLENTA WITH MUSHROOMS AND BLUE CHEESE RECIPE | EAT YOUR …
Baked polenta with mushrooms and blue cheese from Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten. Shopping List; Ingredients; Notes (1) …
From eatyourbooks.com


CHEESE AND MUSHROOMS POLENTA - RICARDO CUISINE
Add the butter and cheese. Blend well. Spread the mixture into a 20 x 10-cm (8 x 4-inch) loaf pan. Cover with plastic wrap and press quickly with your fingers to level it out. Let cool for about 1 hour in the refrigerator. Unmould the polenta. With a knife, …
From ricardocuisine.com


RECIPE: BAKED POLENTA & EGGS WITH MUSHROOMS & CRISPY SAGE
1 Prepare the ingredients. Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, heat 2 cups water and a big pinch of salt to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic.
From blueapron.com


BLUE CHEESE POLENTA WITH VEGETABLES RECIPE | MYRECIPES
Step 1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until ...
From myrecipes.com


POLENTA WITH BLUE CHEESE RECIPES - FOOD NEWS
Meanwhile, combine the milk, water, the remaining 3⁄4 teaspoon salt, and the pepper in a medium saucepan over high heat; bring to a boil. Whisk in the polenta in a slow steady stream, and cook, whisking constantly, until thick and smooth, about 5 minutes. Remove from the heat and stir in the blue and Neufchâtel cheeses until melted and smooth.
From foodnewsnews.com


BAKED POLENTA WITH MUSHROOMS RECIPE | MYRECIPES
Advertisement. Step 2. 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 ...
From myrecipes.com


BAKED POLENTA RECIPE WITH MUSHROOMS & TOMATOES - A SPICY …
2019-10-02 Use a spatula to spread it out into an even layer. Top the polenta with a thick even layer of ricotta cheese. Then spread the tomato sauce over the ricotta. Spread the sautéed mushrooms over the tomato sauce. Then carefully spread the remaining polenta in a second even layer. Sprinkle the chopped peppers over the surface of the polenta.
From aspicyperspective.com


EASY BAKED POLENTA RECIPE WITH PARMESAN CHEESE
2021-08-04 The Spruce. Preheat the oven to 350 F. Remove the chilled polenta from the loaf pan and slice it with a sharp knife . The Spruce. Place the slices on a greased shallow baking dish, overlapping the slices if needed. The Spruce. Pour the melted butter over the polenta and sprinkle with the Parmesan cheese. The Spruce.
From thespruceeats.com


BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE | RECIPE | BAKED …
Apr 6, 2019 - Get Baked Polenta with Mushrooms & Blue Cheese Recipe from Food Network. Apr 6, 2019 - Get Baked Polenta with Mushrooms & Blue Cheese Recipe from Food Network . Apr 6, 2019 - Get Baked Polenta with Mushrooms & Blue Cheese Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


CREAMY GORGONZOLA POLENTA - THERESCIPES.INFO
Savory Herb Cheesecake best www.yummly.com. canola oil, Vidalia onion, red wine, whole wheat...
From therecipes.info


BAKED POLENTA WITH MUSHROOMS - WILLIAMS SONOMA
Stir in 2 Tbs. of the cheese. Remove from the heat. Using a rubber spatula, spread half of the polenta evenly in the prepared baking dish. Spoon the mushrooms evenly on top. Spoon the remaining polenta on top and spread in a smooth layer. Sprinkle with the remaining 2 Tbs. cheese. Bake the polenta until puffed and golden, about 30 minutes.
From williams-sonoma.com


POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE - BON APPéTIT
2018-09-18 Step 1. 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 ...
From bonappetit.com


CREAMY MUSHROOMS ON POLENTA WITH BLUE CHEESE - THRIFTY FOODS
Drizzle with 1 Tbsp. olive oil; sprinkle with the Parmesan cheese. Bake for 20 minutes, until hot and light golden. Meanwhile, heat the remaining 2 Tbsp. oil in a very large, wide skillet set over medium to medium-high heat. Add the mushrooms and cook until tender and the moisture has been simmered out of them, about 5 to 7 minutes. Add the ...
From thriftyfoods.com


BAKED POLENTA RECIPE WITH CHEESE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BAKED POLENTA WITH CREAMY MUSHROOMS & PARMESAN CHEESE
Pre-heat the oven to 200oC/400oF/Gas Mark 6. Remove the top sheet of cling film, turn the polenta out of the tin onto a board, cut into 9 squares, then cut each one diagonally in half into 2 triangles. Wipe the mushrooms clean, then slice them. Heat the olive oil in a frying pan, add the mushrooms, garlic, thyme and some seasoning and stir-fry ...
From ainsley-harriott.com


BAKED CHEESE POLENTA RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BAKED POLENTA WITH MUSHROOMS - ITALIAN RECIPES
2008-09-03 Heat the oven to 350°F. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking.
From delish.com


POLENTA WITH MUSHROOMS AND CHEESE | WILLIAMS SONOMA
Line a small sieve with cheesecloth, place over a small bowl and pour the liquid through it. Set the mushrooms and liquid aside separately. In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté, stirring occasionally, until tender, 8 to 10 minutes. Remove from the pan and set aside.
From williams-sonoma.com


SPINACH AND BLUE CHEESE POLENTA WITH SLOW-ROASTED TOMATOES
2018-09-10 Instructions. Preheat the oven to 120ºC/250ºF. Line a baking tray with greaseproof paper. Whisk together the oil, garlic and a pinch of salt in a large bowl, add the tomatoes and toss to coat. Arrange the tomatoes, cut-side up, on the lined tray and roast for …
From helloveggie.co


BEST BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE …
2018-08-01 Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 …
From foodnetwork.ca


Related Search