CREAMY POLENTA WITH MUSHROOMS
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
Yield 4 to 6 servings
Number Of Ingredients 14
- 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
SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 32
- Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
- Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
- Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
- Combine all of the marinade ingredients in a large bowl.
- Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.
CREAMY POLENTA WITH WILD MUSHROOMS
Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving!
Provided by Sharon123
Yield 4 serving(s)
Number Of Ingredients 14
- Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
- Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
- Just before serving, add cream and cheese and stir vigorously.
- Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!
Nutrition Facts : Calories 1092.3, Fat 81.1, SaturatedFat 32.6, Cholesterol 163, Sodium 81.2, Carbohydrate 87, Fiber 9.2, Sugar 3.8, Protein 12
POLENTA WITH WILD MUSHROOMS
- Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.
More about "creamy polenta with wild mushrooms recipes"
UNION'S CREAMY POLENTA WITH MUSHROOMS RECIPE - LOS ANGELES ...
Servings 4-6Estimated Reading Time 3 minsCategory STOVETOP, MAINS, VEGETARIAN, SIDESTotal Time 1 hr 30 mins
- In a medium, heavy-bottom saucepan, combine the cream and milk and bring to a simmer. Slowly whisk in the polenta and reduce the heat to low. Cook, stirring every few minutes or so, making sure to scrape the bottom of the pan so the polenta does not burn. Cook the polenta until it is creamy, about 30 minutes, adding additional milk if the polenta thickens too quickly before it is tender. Remove from heat, cover and set aside for 20 to 30 minutes.
- In a large saute pan, heat the oil, butter and herbs over medium heat, cooking until the herbs are crisp and the butter begins to brown, 4 to 5 minutes.
- Add the mushrooms and season with 1 teaspoon salt and a few grinds of pepper, or to taste. Toss, coating the mushrooms with the fat and increase the heat to high, cooking until the mushrooms brown a little, 3 to 4 minutes. Reduce the heat to medium.
POLENTA WITH WILD MUSHROOMS RECIPE | CDKITCHEN.COM
5/5 (1)Total Time 45 minsServings 4
RECIPE: CREAMY POLENTA WITH WILD MUSHROOMS | THE …
Estimated Reading Time 3 mins
WILD MUSHROOM RAGOUT OVER CREAMY POLENTA | EMERILS.COM
CREAMY POLENTA WITH MUSHROOMS - COUNTRY LIVING
Cuisine ItalianTotal Time 45 minsCategory Vegetarian, Dinner, Side DishCalories 441 per serving
- Add mushrooms, salt, and pepper and cook, stirring occasionally, until golden brown, about 8 minutes.
CREAMY POLENTA WITH MUSHROOMS RECIPE - THE COOKING FOODIE
5/5 (3)Servings 5Cuisine Italian
- 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.
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECIPE - …
3/5 Total Time 40 minsServings 6
- In a large, deep skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes. Scrape the mushrooms onto a plate.
- In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the remaining shallots and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute. Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs.
- In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes. Remove from the heat and stir in the heavy cream, mascarpone, herbs and Parmesan. Season with salt and pepper.
- Spoon the polenta onto plates, top with the mushroom ragout and serve right away, passing more grated Parmesan at the table.
WILD MUSHROOM RAGú WITH CREAMY POLENTA - …
4.8/5 (12)Total Time 30 minsCategory EntreeCalories 516 per serving
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper to taste. Add garlic, shallot, rosemary and oregano, and cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta.
- In a separate saucepan, heat the broth and milk over medium heat. When bubbles start to surface, gently whisk in cornmeal and stir together. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper.
- While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley.
POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE | FEASTING …
5/5 (7)Total Time 30 minsCategory Vegetarian MainCalories 351 per serving
- 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.
- While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
CREAMY POLENTA WITH WILD MUSHROOM RAGU – SAVVY PLANET
5/5 (1)Category <P>Entrees</P>Cuisine ItalianTotal Time 55 mins
- Coursely chop the mushrooms into bite sized pieces. Chop onion and carrot finely. Mince the garlic cloves.
- In a large skillet warm up the oil over medium heat. Add mushrooms and 1/2 teaspoon of salt and cook for about 5 minutes. Add onion, carrot, garlic, pepper and the rest of the salt, stirring until the mushrooms are tender, about 5 minutes. Add the wine.
- As the liquid has begun to evaporate, add tomato paste and blend it in. Add the diced tomatoes, bay leaf, culantro, rosemary and red pepper flakes. After it comes to a boil reduce the heat to medium low and let it simmer for 30 minutes while you cook the polenta.
- In a medium saucepan over medium high heat bring water to boil. Slowly pour in the polenta and salt. Reduce the heat to low and whisk continuously until the polenta is solft and creamy.
CREAMY VEGAN POLENTA WITH WILD MUSHROOM AND TOMATO RAGU ...
4.3/5 (3)Category DinnerCuisine ItalianTotal Time 55 mins
- In a medium or large saucepan, add the lite coconut milk and water. Bring to a gentle boil, then gently whisky in the cornmeal gradually and stir together.
- Once the polenta is on the stove, prepare the ragú. Heat the 2 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes, or until lightly browned.
POLENTA WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
5/5 (4)Total Time 30 minsCategory Healthy Vegetarian Mushroom RecipesCalories 290 per serving
- 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.
EASY CREAMY POLENTA RECIPE WITH SAUTéED MUSHROOMS
Servings 4Total Time 30 minsCategory Main Dishes
- To make polenta, bring 4 cups broth to a boil in a large pot, then stir in 1 cup of cornmeal and reduce the heat to a low simmer. Give the cornmeal a quick stir with a whisk to make sure it's not lumpy, cover the pot with a lid, and let it simmer on low heat for 25 minutes.
- 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 their flavor and fragrance. Finish the mushrooms by sprinkling on the salt and pepper and giving them one final stir.
- Once the polenta is done cooking, stir in 1/2 cup Parmigiano-Reggiano cheese (the remaining 1/4 cup is to top the finished dish) until the cheese is completely melted and blended in with the cornmeal. This gives the polenta a rich creamy flavor and texture.
WHITE POLENTA WITH WILD MUSHROOMS AND ROBIOLA CHEESE RECIPE
5/5 Total Time 10 hrsServings 12
- Butter a 10-by-14-inch baking dish. In a large skillet, melt 1 tablespoon of the butter in the olive oil. Add the mushrooms, season lightly with salt and pepper and cook over moderately high heat until the mushrooms start to exude their liquid, about 3 minutes. Reduce the heat to moderate and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, about 20 minutes. Season with salt and pepper. Transfer half of the mushrooms to the prepared baking dish and the other half to a medium bowl. Cover the mushrooms in the bowl with plastic wrap and refrigerate.
- In a medium saucepan, combine the milk and garlic with the remaining 3 tablespoons of butter and 2 teaspoons of salt and bring to a boil. Slowly whisk in the cornmeal over moderate heat. Reduce the heat to moderately low and cook, stirring often with a wooden spoon, until thickened, about 15 minutes. Season with salt and pepper. Pour the polenta over the mushrooms in the baking dish and smooth the surface. Place a piece of plastic wrap directly on the polenta and let cool to room temperature. Refrigerate overnight.
- Preheat the oven to 350°. Bring the polenta to room temperature. Top the polenta with the sliced Robiola and bake in the upper third of the oven for about 45 minutes, or until the cheese is melted and golden brown and the polenta is hot throughout. Let the polenta rest for about 10 minutes.
- Meanwhile, in a medium skillet, reheat the reserved mushrooms over moderately high heat until sizzling. Spoon the mushrooms on top of the polenta and serve.
CREAMY POLENTA WITH MUSHROOMS RECIPE | ITALIAN POLENTA RECIPES
Estimated Reading Time 3 mins
CREAMY POLENTA WITH WILD MUSHROOMS – THE DAIRY ALLIANCE
Estimated Reading Time 1 min
MOB — MUSHROOM RAGù & POLENTA
CREAMY VEGAN POLENTA AND MUSHROOMS - LAVENDER & MACARONS
CREAMY POLENTA WITH WILD MUSHROOM RAGU RECIPE | SUR LA TABLE
BAKED POLENTA LAYERED WITH MUSHROOMS - ALL INFORMATION ...
CREAMY POLENTA WITH BRAISED SAVOURY MUSHROOMS - ALIVE MAGAZINE
CHEESY POLENTA WITH MUSHROOMS - RECIPES | NOAHSTRENGTH.COM
CREAMY POLENTA WITH WILD MUSHROOMS - MIKETASTY.COM
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #vegetables #french #european #dinner-party #holiday-event #vegetarian #italian #dietary #thanksgiving #mushrooms #pasta-rice-and-grains
You'll also love
Top Asked Questions
How do you cook mushrooms and polenta together?Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley. Polenta: Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes.
What is creamy polenta made of?Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
How do you cook polenta in a sauce?Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter.
How do you cook polenta in Ragu?Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking.