Lads Polenta Crostini With Mushroom Topping Recipes

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

POLENTA CROSTINI



Polenta Crostini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h

Yield 48 crostini

Number Of Ingredients 7

4 cups water
2 teaspoons salt
1/2 teaspoon freshly grated or ground nutmeg
1 cup fine grain polenta
1 cup freshly grated Parmesan
Freshly ground coarse black pepper
2 tablespoons minced fresh thyme leaves

Steps:

  • In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
  • Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
  • Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.
  • Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams

POLENTA BITES WITH CARAMELIZED MUSHROOMS



Polenta Bites with Caramelized Mushrooms image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield about 50 spoonfuls

Number Of Ingredients 16

3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, cut into quarters
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
  • Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
  • Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

PAULA'S POLENTA WITH MUSHROOM TOPPING



Paula's Polenta with Mushroom Topping image

This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.

Provided by Paula Sellers

Categories     Polenta

Time 35m

Yield 4

Number Of Ingredients 10

4 cups water
½ teaspoon salt
½ teaspoon black pepper
1 cup cornmeal
¼ cup olive oil
1 pound button mushrooms, sliced
½ small onion, minced
4 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon chopped fresh parsley

Steps:

  • In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
  • Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
  • Preheat oven to broil. Lightly grease a baking sheet.
  • Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
  • Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 34.4 g, Fat 14.6 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 299.2 mg, Sugar 2.6 g

POLENTA WITH PORCINI MUSHROOM SAUCE



Polenta with Porcini Mushroom Sauce image

Categories     Cheese     Dairy     Mushroom     Appetizer     Side     Quick & Easy     Parmesan     Cornmeal     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

6 cups water
2 tablespoons olive oil
1 teaspoon salt
1 cup yellow cornmeal
1 1/4 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) butter
Porcini Mushroom Sauce
Additional freshly grated Parmesan cheese (optional)

Steps:

  • Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
  • Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

PAULA'S POLENTA WITH MUSHROOM TOPPING



Paula's Polenta with Mushroom Topping image

This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.

Provided by Paula Sellers

Categories     Polenta

Time 35m

Yield 4

Number Of Ingredients 10

4 cups water
½ teaspoon salt
½ teaspoon black pepper
1 cup cornmeal
¼ cup olive oil
1 pound button mushrooms, sliced
½ small onion, minced
4 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon chopped fresh parsley

Steps:

  • In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
  • Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
  • Preheat oven to broil. Lightly grease a baking sheet.
  • Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
  • Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 34.4 g, Fat 14.6 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 299.2 mg, Sugar 2.6 g

POLENTA CROSTINI WITH OLIVE TOPPING



Polenta Crostini With Olive Topping image

Crostini means "little toasts" and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe).

Provided by threeovens

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup green olives, pitted and finely chopped
1/4 cup black olives, pitted and finely chopped
1 garlic clove, minced
1 anchovy fillet, minced
1/4 cup tomatoes, chopped
1 teaspoon fresh oregano, chopped (or more to taste)
1 tablespoon olive oil
16 slices prepared polenta

Steps:

  • Combine olives, garlic, anchovy, tomato, and oregano to form topping.
  • Heat olive oil in a skillet and brown polenta slices on both sides.
  • Top toasted slices with olive topping and serve warm or at room temperature.

Nutrition Facts : Calories 46.1, Fat 4.4, SaturatedFat 0.6, Cholesterol 0.8, Sodium 110.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 0.6

More about "lads polenta crostini with mushroom topping recipes"

POLENTA CROSTINI WITH MUSHROOM SAUCE
polenta-crostini-with-mushroom-sauce image
2015-01-25 This cheesy herby polenta crostini with mushrooms sauce will be the hit of any appetizer table or starter to feed a crowd! Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect …
From ketchupwithlinda.com


19 GOTTA-HAVE CROSTINI APPETIZERS THAT START WITH YOUR …
19-gotta-have-crostini-appetizers-that-start-with-your image
2020-12-12 Flank Steak Crostini. This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the …
From tasteofhome.com


14+ CROSTINI TOPPING RECIPES - FORK IN THE KITCHEN
14-crostini-topping-recipes-fork-in-the-kitchen image
2021-08-08 Layer the following on top of each toasted crostini: 1-2 tablespoons of burrata, freshly ground black pepper, a pinch of salt flakes, 3-4 blackberries, a drizzle of the mint mixture, and a drizzle of honey. Top with additional mint …
From forkinthekitchen.com


GRILLED POLENTA 'CROSTINI' RECIPE WITH LARDO - GREAT …
grilled-polenta-crostini-recipe-with-lardo-great image
Method. 1. To make the polenta, bring the water to a rolling boil in a medium pan. Add the salt and allow it to dissolve, then reduce the heat to a simmer. Use a whisk to create a vortex in the water and gradually add the polenta, whisking …
From greatitalianchefs.com


POLENTA CROSTINI BITES WITH CARAMELIZED MUSHROOM CICCHETTI
2021-10-20 In a medium, heavy pot over high heat bring the cream, stock, and sea salt to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a …
From italianbellavita.com
Reviews 117
Servings 1


POLENTA CROSTINI WITH MUSHROOMS RECIPE - RECIPELAND.COM
1996-01-28 Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue …
From recipeland.com
4.8/5 (2)
Total Time 1 hr 40 mins
Servings 10
Calories 72 per serving


POLENTA CROSTINI WITH MUSHROOMS - PLAIN.RECIPES
Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking …
From plain.recipes


RECIPES > APPETIZERS > HOW TO MAKE CROSTINI DI POLENTA AI FUNGHI ...
1 oz Dried porcini mushrooms 4 tb Olive oil 1 lg Red onion, finely minced 1 lb Fresh brown mushrooms, cleaned & sliced 3 sm Ripe plum tomatoes, chopped 1 tb Parsley Salt & pepper …
From mobirecipe.com


ASTRAY RECIPES: PARTY POLENTA CROSTINI
Toast the polenta under the grill for 2 minutes on each side until golden brown and crisp. Top one third of the polenta fingers with the dolcelatte cheese and ruffled-up Parma ham. Grill for a …
From astray.com


CROSTINI DI POLENTA RECIPE | RECIPELAND
Add polenta and spread in a smooth layer with a spatula. Refrigerate until cold and firm, about 2 hours. Turn polenta out of pan and peel off foil. Cut into triangles. Preheat oven to 425℉ …
From recipeland.com


LIVERS AND MUSHROOMS WITH POLENTA CROSTINI RECIPE - LA CUCINA …
2019-07-16 Method. Bring 1 2/3 cup water to a boil, add salt and pour in the cornmeal, stirring quickly with a whisk to make sure no lumps form. Cook the polenta over medium heat for 30 …
From lacucinaitaliana.com


POLENTA CROSTINI WITH MUSHROOMS - BIGOVEN.COM
Great addition to any antipasto platter. Source: Modified from https://goo.gl/Egud3g.
From bigoven.com


POLENTA CROSTINI + MAPLE GLAZED CARROTS – HAPPY SKIN KITCHEN
2019-12-22 Heat up the oil in a large frying pan. Fry the polenta crostini for about 5 minutes on each sides, you want to make they get quite crispy and slightly browned around the edges. Fry …
From happyskinkitchen.com


TRUFFLE POLENTA CROSTINI WITH WILD MUSHROOM SAUTE
2016-02-23 To make the polenta: Bring the 4 cups of water to a boil with the butter and salt in it. Add the corn meal, little by little and stir into the water keeping the heat to medium.
From cookingcurries.com


RECIPE: GRILLED POLENTA WITH MUSHROOMS (CROSTINI DI POLENTA CON …
For the mushroom topping: In a large frying pan over medium heat, melt the butter with the 1 Tablespoon olive oil. Add the garlic and cook, stirring until lightly golden, about 30 seconds.
From recipelink.com


POLENTA CROSTINI WITH MUSHROOMS - YUMMY RECIPES
1 oz Dried porcini mushrooms. 4 tb Extra-virgin olive oil. 1 lg Gravamen onion, finely minced. 2 sm Garlic cloves, finely minced. 1 lb Adv bay mushrooms, such-as cremini or portobello, …
From yummy-recipes.us


RECIPE: POLENTA CROSTINI AND MUSHROOMS - RECIPELINK.COM
1 oz dried porcini mushrooms 4 tbsp olive oil 1 large red onion, finely minced 1 lb fresh brown mushrooms, cleaned and sliced 3 small ripe plum tomatoes, chopped 1 tbsp parsley salt and …
From recipelink.com


RECIPES FOR POLENTA CROSTINI WITH OLIVE TOPPING
Polenta fingers with beans and tomatoes 9; Polenta with mushroom ragu 8; Polenta with blue cheese 8; Polenta casserole 8; Polenta & sausage hash 8; Polenta basic recipe 8; Polenta …
From cooktime24.com


ASTRAY RECIPES: POLENTA CROSTINI WITH MUSHROOMS
Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking …
From astray.com


POLENTA CROSTINI WITH MUSHROOMS - BIGOVEN.COM
Polenta Crostini with Mushrooms recipe: Try this Polenta Crostini with Mushrooms recipe, or contribute your own.
From bigoven.com


25 EASY CROSTINI TOPPING RECIPES AND IDEAS - INSANELY GOOD
2022-07-12 12. Grilled Peach Crostini. Combining the sweetness of honey and peaches with cream and blue cheese seems odd. But don’t knock it till you try it because this sweet, peachy, …
From insanelygoodrecipes.com


RECIPES > APPETIZERS > HOW TO MAKE POLENTA CROSTINI WITH …
Polenta Crostini Mushrooms - Kitchen Cat Get the App from Google Play: ★ Kitchen Cat ★ Polenta Crostini Mushrooms Recipe. A recipe from the KC Appetizers collection. For this …
From mobirecipe.com


POLENTA CROSTINI 3 WAYS - FRUGAL MOM EH!
2021-02-11 Polenta Crostini Recipe. Ingredients: 4 cups water 2 teaspoons salt 1 cup cornmeal (medium or coarse work best) 1 cup freshly grated Parmesan 1 tbsp ground thyme. …
From frugalmomeh.com


CREAMY POLENTA WITH MUSHROOMS - CROWDED KITCHEN
2020-04-26 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 …
From crowdedkitchen.com


POLENTA CROSTINI WITH MUSHROOMS - AMERICANRECIPES.EU
Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking …
From americanrecipes.eu


POLENTA WITH A VARIETY OF TOPPINGS - VEGAN RECIPES BY VEGKITCHEN
2016-06-22 Pour the cornmeal in slowly, whisking as you pour it in to make sure no lumps form. Simmer over very low heat for 15 to 20 minutes (or, quick-cooking polenta only takes about 3 …
From vegkitchen.com


POLENTA CROSTINI WITH SAUSAGE TOPPING | WILLIAMS SONOMA
To make the polenta, in a heavy saucepan over high heat, combine the stock, milk and salt and bring to a boil. Reduce the heat to a simmer. Add the polenta in a slow, thin stream, whisking …
From williams-sonoma.com


GRILLED POLENTA CROSTINI - ALL SHE COOKS
2018-03-28 This will take approximately 40-45 minutes. Remove pan from heat. Stir in butter if using it, and add salt if desired. Transfer the cooked polenta into a prepared baking dish and …
From allshecooks.com


POLENTA CROSTINI WITH SAUSAGE TOPPING | WILLIAMS SONOMA
Top Products From Your Search. Stores
From williams-sonoma.ca


WORLD BEST FILLET COOKING RECIPES : POLENTA CROSTINI WITH OLIVE …
16 slices prepared polenta ; Recipe. 1 combine olives, garlic, anchovy, tomato, and oregano to form topping. 2 heat olive oil in a skillet and brown polenta slices on both sides. 3 top toasted …
From worldbestfilletrecipes.blogspot.com


PIEROGI CROSTINI, WITH TWO TOPPINGS RECIPE | MYRECIPES
In a flash of genius, my sister Susie bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become …
From myrecipes.com


POLENTA CROSTINI WITH MUSHROOMS RECIPE FROM ACQUACOTTA BY EMIKO …
Polenta crostini with mushrooms recipe by Emiko Davies - To prepare the polenta crostini, cook the polenta in 1 litre of water and a good pinch of salt in a large non-stick saucepan over …
From cooked.com


POLENTA CROSTINI WITH MUSHROOMS RECIPE - COOKING INDEX
Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking …
From cookingindex.com


MUSHROOM CROSTINI RECIPE - SIMPLY RECIPES
2022-02-28 Using a pastry brush, brush both sides of the bread slices with 2 tablespoons of olive oil or more as needed. Arrange them in a single layer on a rimmed baking sheet. Bake …
From simplyrecipes.com


POLENTA CROSTINI WITH SAUTéED SPINACH AND CAPERS RECIPE
2016-12-28 In a medium saucepan, bring the water (or milk) and salt to a boil. Slowly whisk in the polenta. Turn the heat to low and simmer gently for about 10-15 minutes, stirring frequently.
From pamelasalzman.com


POLENTA CROSTINI WITH MUSHROOMS - AMERICANRECIPES.EU
Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking …
From americanrecipes.eu


Related Search