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
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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
MUSHROOM AND POLENTA POTPIE
Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 20
Steps:
- In a small bowl, combine porcini mushrooms with boiling water. Let stand for 15 minutes. Pass soaking liquid through damp cheesecloth into a small bowl, and set aside. Finely chop porcini mushrooms, and set aside.
- Melt butter in a large saute pan over medium heat. Add garlic and shallot, and saute until tender, 3 to 4 minutes. Raise heat to medium high, and add button mushrooms; cook for 2 minutes. Add remaining mushrooms, and cook until tender, about 5 minutes.
- Stir in flour, and cook 1 minute. Stir in red wine, using a wooden spoon to scrape up any cooked-on bits on bottom of pan. Allow the liquid to reduce for 1 minute. Stir in tomato paste and the reserved porcini liquid, and simmer for 2 minutes. Stir in heavy cream, parsley, and thyme; season with salt and pepper to taste.
- Heat oven to 375 degrees. Combine 2 cups milk with 2 cups water in a large saucepan, and bring to a simmer. Add polenta, and cook, stirring, until thickened, 1 to 2 minutes. Remove from the heat, and stir in Parmesan, remaining 1 1/2 cups milk, and 1 teaspoon salt. Place egg yolks in a medium mixing bowl, and stir in 1 cup of the polenta mixture. Stir the egg-and-polenta mixture back into the polenta, and adjust seasoning with salt, if necessary.
- In a large mixing bowl, beat egg whites until stiff peaks form. Stir half of the egg whites into the polenta, then gently fold in the remaining whites until completely incorporated. Set aside.
- Place the mushroom mixture in a shallow 2-quart casserole; heap polenta on top. Sprinkle with Parmesan, and place on a baking sheet. Bake until polenta is golden and mushroom filling bubbles, about 25 minutes.
WILD-MUSHROOM PIE WITH POLENTA CRUST
Provided by Molly O'Neill
Categories dinner, main course
Time 4h
Yield Ten servings
Number Of Ingredients 15
Steps:
- To make the crust, bring the water to a boil in a medium saucepan. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes.
- Meanwhile, combine the porcini and water in a large saucepan. Simmer for 30 minutes. Drain, reserving the mushrooms and broth. Coarsely chop the porcini and set aside. Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots; saute 2 minutes. Add 1 tablespoon of oil and 1/3 of the mixed wild mushrooms; saute until browned and softened, about 5 minutes. Place in a bowl. Repeat until the remaining oil and mushrooms are used.
- With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to 1/2 cup. Add the mushroom broth, all of the mushrooms, the salt and pepper. Bring to a simmer, cover and cook for 20 minutes. Taste and adjust seasoning. Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture. Stir the egg mixture into the skillet. Set aside.
- Preheat the oven to 350 degrees. While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper. Generously brush a 10-inch springform pan with olive oil. Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and 3/4 of the way up the sides of the pan. Discard the plastic. Spoon the mushrooms into the pan.
- Bake the pie for 1 hour. Garnish with the parsley. Serve hot or, for neater slices, at room temperature.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 819 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM POLENTA
Sauté earthy mushrooms, fresh herbs and a splash of red wine vinegar then serve over a bowl of cheesy polenta for a quick weeknight vegetarian meal.
Provided by Liz Tarpy
Categories Dinner Entree Ingredient
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mushrooms: Gently wipe the mushroom caps clean with a dry paper towel. Trim the bottom of stems and cut the mushrooms into quarters if large and halves if small. The cut pieces should be about the same size.
- Cook the mushrooms: Heat a large skillet over high heat until it's hot. It may take about 1 minute. Carefully add the 1/4 cup water and mushrooms. Cook, stirring until all the water evaporates, about 12 minutes. The mushrooms will release more water, but they will become smooth and shiny. The timing depends on how much moisture the mushrooms have-they're ready when the skillet is dry. Add 1 tablespoon of oil and stir. Allow the mushrooms to sit undisturbed to brown for a minute or so, then stir again. Lower the heat if the mushrooms are darkening too quickly. Continue cooking the mushrooms until they are browned all over and crisp-tender, 4 to 5 minutes. Stir in 1/4 teaspoon of salt and black pepper. Transfer the mushrooms into a medium bowl.
- Make the sauce: Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook stirring until the onions are tender and limp, about 10 minutes. Add a drizzle of oil if the vegetables look too dry. Lower the heat if the garlic is browning too quickly. Add the tomato paste and smoosh with the back of the wooden spoon into the pan to cook out some of the raw flavor, about 30 seconds. The paste might stick to your spoon but just keep swirling it around the pan. Stir in 1/2 cup vegetable stock. Return the mushrooms to the skillet and stir briefly to re-warm. Turn off the heat and stir in the vinegar and 1 tablespoon butter. Taste and season with more salt, black pepper, and red pepper flakes if you'd like. Set it aside while you cook the polenta.
- Make the polenta: In a medium saucepan over high heat, bring 4 cups of vegetable stock and 1 teaspoon salt to a boil. Slowly add the polenta while whisking. Turn the heat down to maintain a gentle simmer. Once all the polenta has been added, switch to a wooden spoon and cook, stirring until the polenta is thick and bubbly, about 3 minutes. It will pull away from the sides of the saucepan. Taste it. It should be creamy, not grainy.
- Season the polenta: Stir in the Parmesan, 2 tablespoons parsley, and the remaining 1 tablespoon butter. Turn off the heat.
- Serve: Divide the polenta among shallow serving bowls. Spoon the mushrooms on top. Sprinkle with the remaining 2 tablespoons parsley and more Parmesan.
Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Cholesterol 28 mg, Fiber 5 g, Protein 8 g, SaturatedFat 8 g, Sodium 1530 mg, Sugar 7 g, Fat 21 g, UnsaturatedFat 0 g
MUSHROOM AND CHEESE BAKED POLENTA
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
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.
MUSHROOM POLENTA
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.
STACKED POLENTA AND MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering.
- Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.
- Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
- To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese.
- Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.
- Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
POLENTA MUSHROOM APPETIZERS
Simple ingredients-in fact you probably have most if not all in your kitchen- are used to create a fantastic, but different appetizer.-Meta West, Abilene, Kansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 32 appetizers.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 11x7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown., For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed., Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm.,
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
POLENTA WITH MUSHROOMS
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini.
Provided by Mark Bittman
Categories Mushroom Hominy/Cornmeal/Masa Dinner Vegetarian Parsley Parmesan
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
- Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
- Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
- Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
- Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
- Cooks' Notes
- Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
- Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
- Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
- Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.
BAKED POLENTA WITH BALSAMIC MUSHROOMS
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
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
MUSHROOM PARMESAN POLENTA
Make and share this Mushroom Parmesan Polenta recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In small skillet, saute mushrooms in butter until lightly browned, 5 minutes.
- Set aside.
- Bring water to boil in medium pan.
- Gradually add cornmeal, stirring constantly, until mixture is smooth and soupy.
- Continue cooking and stirring over medium heat until mixture is as thick as cooked oatmeal.
- Stir in cheese and half-and-half.
- Season with salt and pepper.
- Stir in mushrooms.
- Serve immediately.
VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST
Categories Mushroom Pepper Potato Bake Vegetarian Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.
- Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.
- For polenta:
- Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.
- Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.
- Spoon pot pie onto plate; serve hot.
More about "mushroom and polenta potpie recipes"
WILD MUSHROOM & POLENTA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Healthy Vegetarian Casserole RecipesAuthor Heidi MayerCalories 335 per serving
- Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4 to 5 minutes. Scrape onto a clean cutting board and spread into an 8-inch-wide slab.
- Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12 to 15 minutes. Add onion and cook, stirring, until softened, 3 to 5 minutes. Stir in wine (or broth), rosemary, sage and pepper and cook for 1 minute. Remove from heat.
- Cut the cooled polenta into 12 pieces about 1/2 inch wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio (or fontina) and half the Parmigiano. Top with the remaining polenta, mushroom mixture and cheeses.
MUSHROOM AND CARAMELIZED ONION POLENTA CANAPES - HONEST …
From honestcooking.com
WILD MUSHROOM AND TOMATO POLENTA RECIPE | REAL SIMPLE
From realsimple.com
MUSHROOM RAGOUT TRANSFORMS CHEESY POLENTA INTO A COMFORTING …
From sfchronicle.com
CREAMY MUSHROOM POLENTA RECIPE - LOVE AND LEMONS - ALL TASTY
From all-tasty.com
MUSHROOM AND POLENTA POTPIE RECIPE | RECIPE | VEGETARIAN …
From pinterest.ca
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE
From bonappetit.com
MUSHROOM AND POLENTA POTPIE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
ROASTED MUSHROOM POLENTA BAKE | ALEXANDRA'S KITCHEN
From alexandracooks.com
SAUCY MUSHROOM AND POLENTA BAKE | FAMILY-FRIENDS-FOOD
From family-friends-food.com
BAKED POLENTA WITH MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
CREAMY MUSHROOM POLENTA RECIPE – LOVE AND LEMONS - FOODGED
From foodged.com
25 OF THE MOST AMAZING FRIED POLENTA RECIPES
From eatwineblog.com
BAKED POLENTA RECIPE WITH MUSHROOMS & TOMATOES - A SPICY …
From aspicyperspective.com
CREAMY POLENTA WITH MUSHROOMS RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
POLENTA WITH MUSHROOM RAGU RECIPE - ITALIAN MUSHROOM RAGU
From honest-food.net
MUSHROOM AND POLENTA POTPIE RECIPE | RECIPE | RECIPES, …
From pinterest.com
POLENTA WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
From eatingwell.com
MUSHROOMS AND POLENTA RECIPE | GOOD FOOD
From goodfood.com.au
CREAMY POLENTA WITH MUSHROOMS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
MUSHROOM AND POLENTA POTPIE RECIPE | RECIPE | STUFFED …
From pinterest.com
POLENTA RECIPE {SO CREAMY!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
3,843 MUSHROOM RECIPES - PAGE 103 - RECIPELAND.COM
From recipeland.com
RECIPE: BAKED MUSHROOM-POLENTA PIE | WHOLE FOODS MARKET
From wholefoodsmarket.com
CREAMY MUSHROOM POLENTA | RICARDO
From ricardocuisine.com
PORTOBELLO & POLENTA POTPIE RECIPE | PBS FOOD
From pbs.org
MUSHROOM AND POLENTA POTPIE - MEALPLANNERPRO.COM
From mealplannerpro.com
MUSHROOM AND POLENTA POTPIE | ANNIINBC | COPY ME THAT
From copymethat.com
MUSHROOM AND POLENTA POT PIES RECIPE | MYFOODDIARY
From myfooddiary.com
CREAMY MUSHROOM POLENTA - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
MUSHROOM POLENTA CANAPéS RECIPE | MYRECIPES
From myrecipes.com
POLENTA AND MUSHROOMS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MUSHROOM POT PIE RECIPE • VEGGIE SOCIETY
From veggiesociety.com
MUSHROOM AND POLENTA POT PIE QUERY - HOME COOKING
From chowhound.com
CHEESE AND MUSHROOMS POLENTA - RICARDO CUISINE
From ricardocuisine.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 »
You'll also love