HERB INFUSED POLENTA WITH MUSHROOM RAGOUT
Comforting and delicious on a cold day or evening, this polenta dish is made with soft polenta as opposed to the fried or set type. I first found this on woolfit's blog. For US measurements just hit the change button.
Provided by MarraMamba
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the milk, onion, herbs and garlic in a saucepan and slowly bring almost to the boil. Place the polenta in a large, heavy based saucepan, strain the infused milk onto the polenta, and whisk until blended.
- Stir constantly over moderate heat until the mixture returns to the boil. Reduce heat to very low (use a simmer mat if you have one) and cook, stirring frequently, for 20-30 minutes or until polenta is cooked and thickened.
- Fold in parmesan and butter and season well with salt and freshly ground black pepper. Serve immediately with the ragout.
- Ragout:.
- Heat the oil or butter in a large frypan or wok, and add the mushrooms (and rosemary, if using).
- Stir until begining to brown, then add the remaining herbs. Continue to fry until mushrooms are wilting and browned, then season with salt and pepper and serve with the polenta. If you have verjuice, you can use it to deglaze the pan and then drizzle the juices over before serving.
BROILED POLENTA WITH MUSHROOM RAGOUT
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
- Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
- Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
- Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.
CREAMY POLENTA & MUSHROOM RAGOUT
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
Steps:
- 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 MUSHROOM RAGOUT
Steps:
- FOR THE POLENTA
- Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
- FOR THE RAGOUT
- Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
- To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients. Add onions and cook until they are soft and golden, about 10 minutes.
- Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
- Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
- Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
- When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
- Combine contents of both pans and use to top polenta. This can be made a day ahead.
- To serve, heat oven to 350 degrees. Bake for 20 to 25 minutes.
- Divide both polenta and sauce in half. Use two 10-by-15-inch glass baking dishes. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish . Arrange half of polenta slices over the sauce. Spoon another third of sauce over polenta. Top with remaining polenta and then with remaining sauce. Repeat with second dish and remaining ingredients.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 9 grams
More about "herb infused polenta with mushroom ragout recipes"
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECIPE
From foodandwine.com
5/5 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.
CREAMY POLENTA WITH MUSHROOM RAGU | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
MUSHROOM RAGOUT AND CREAMY POLENTA - RECIPES
From honestcooking.com
CREAMY HERBED POLENTA WITH MUSHROOMS | WILLIAMS SONOMA
From williams-sonoma.com
PARMESAN POLENTA WITH MUSHROOM RAGOUT - MY KITCHEN LOVE
From mykitchenlove.com
HERB INFUSED POLENTA WITH MUSHROOM RAGOUT RECIPE
From recipezazz.com
SIMPLE MUSHROOM AND BROCCOLI RAGOûT WITH POLENTA - EAT ... - EAT …
From eatloveeats.com
EASY MUSHROOM RAGU - FAMILYSTYLE FOOD
From familystylefood.com
POLENTA WITH MUSHROOM RAGOUT - CANADIAN LIVING
From canadianliving.com
POLENTA WITH MUSHROOM RAGU RECIPE - ITALIAN MUSHROOM …
From honest-food.net
MUSHROOM RAGOUT WITH CREAMY POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
MUSHROOM AND HERB POLENTA - OTTOLENGHI
From ottolenghi.co.uk
MUSHROOM & HERB POLENTA RECIPE - HOUSE & HOME
From houseandhome.com
MUSHROOM & HERB POLENTA RECIPE DEMO: YOTAM OTTOLENGHI
From youtube.com
HERB INFUSED POLENTA WITH MUSHROOM RAGOUT RECIPE
From recipezazz.com
PARMESAN POLENTA WITH THYME MUSHROOM RAGU - DEL'S COOKING TWIST
From delscookingtwist.com
MUSHROOM RAGOUT WITH POLENTA AND DAIRY-FREE CREAM SAUCE
From diys.com
MUSHROOM RAGOUT & POLENTA - ANDREW ZIMMERN
From andrewzimmern.com
POLENTA WITH MUSHROOM RAGOUT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WILD MUSHROOM RAGú WITH CREAMY POLENTA - CONNOISSEURUS VEG
From connoisseurusveg.com
MUSHROOM RAGOUT OVER CREAMY POLENTA | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MUSHROOM RAGOûT OVER CREAMY POLENTA - RECIPE - FINECOOKING
From finecooking.com
HERB INFUSED POLENTA WITH MUSHROOM RAGOUT RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED POLENTA WITH MUSHROOM RAGOUT - SARA MOULTON
From saramoulton.com
MUSHROOM RAGOUT ON POLENTA | CANADIAN LIVING
From canadianliving.com
CREAMY POLENTA WITH MUSHROOM RAGOUT - GOURMET SAFARI
From gourmetsafari.com
MUSHROOM RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
WILD MUSHROOM RAGOUT OVER CREAMY POLENTA | EMERILS.COM
From emerils.com
POLENTA WITH MUSHROOM RAGOUT - COLOR MY FOOD
From colormyfood.com
HOW TO MAKE POLENTA WITH MUSHROOM RAGù - LA CUCINA ITALIANA
From lacucinaitaliana.com
MUSHROOM RAGOUT WITH SOFT POLENTA RECIPE - HUGH ACHESON
From foodandwine.com
MUSHROOM RAGOUT WITH CREAMY POLENTA - VEGAN FOODIEZ
From veganfoodiez.com
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
RECIPE: CARAMELIZED WILD MUSHROOM RAGU OVER POLENTA AND
From frescolio.ca
POLENTA WITH WILD MUSHROOM RAGU — COOKS WITHOUT BORDERS
From cookswithoutborders.com
POLENTA WITH MUSHROOM RAGOUT | LISA'S KITCHEN | VEGETARIAN …
From foodandspice.com
MUSHROOM RAGOUT WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM RAGOUT OVER CREAMY POLENTA - LIFE CURRENTS
From lifecurrentsblog.com
MATZO POLENTA WITH MUSHROOM RAGOUT RECIPE - PAMELA SALZMAN
From pamelasalzman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #one-dish-meal #mushrooms #pasta-rice-and-grains
You'll also love