Mushroom And Spinach Polenta Pie Recipes

POLENTA WITH MUSHROOMS AND SPINACH

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.

MUSHROOM AND SPINACH POLENTA PIE RECIPE

Steps:

• Preheat oven to 375 degrees. Lightly coat 9-inch pie plate with butter or nonstick cooking spray; set aside for later use. In large nonstick skillet, heat oil over high heat. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of mushrooms to small bowl; stir in 1 tablespoon of the Parmesan cheese; set aside. Into mushrooms remaining in skillet, stir spinach and pesto; cook until hot, about 2 minutes. Cook polenta according to package directions. Remove from heat; stir in remaining 7 tablespoons of the cheese. Spread half of the polenta in the prepared pie plate. Spoon mushroom-spinach mixture over polenta; spread remaining polenta on top. Top pie with reserved mushroom-Parmesan mixture. Bake, uncovered, until heated through, about 20 minutes. Remove from oven and let stand 5 minutes; cut into wedges. Divide tomato sauce onto 4 to 6 soup plates; place a wedge of Polenta Pie in each and serve. This recipe yields 4 to 6 servings. Make-Ahead Hint: You can prepare this pie up to 24 hours before serving. Just cool pie to room temperature, cover with aluminum foil and store in the refrigerator. To reheat, bake it in a preheated 375 degree oven until hot through, about 30 minutes.

SOFT POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
• When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
• While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
• Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
• Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

POLENTA PIE

Steps:

• Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
• Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
• Place broccoli in colander and squeeze out excess water; set aside.
• Heat oven to 400F.
• In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
• Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
• Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
• Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
• Spread polenta mixture evenly in prepared pan.
• Sprinkle on tomato and remaining Parmesan.
• Bake 20 to 25 minutes or until edges begin to brown.
• Cool at least 30 minutes, or serve at room temperature.