Polenta Bites With Wild Mushrooms And Fontina Recipes

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POLENTA BITES WITH WILD MUSHROOMS AND FONTINA



Polenta Bites with Wild Mushrooms and Fontina image

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

Provided by Anna Stockwell

Categories     New Year's Eve     Hors D'Oeuvre     Cocktail Party     Hominy/Cornmeal/Masa     Mushroom     Fontina     Vegetarian     Wheat/Gluten-Free     Appetizer

Yield Makes 30

Number Of Ingredients 11

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)

Steps:

  • Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
  • Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
  • Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
  • Arrange polenta bites on a platter and serve.
  • Do Ahead
  • Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

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.

POLENTA WITH FONTINA AND MUSHROOMS



Polenta with Fontina and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT



Polenta With Wild Mushrooms and Vegetable Ragout image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 12 servings

Number Of Ingredients 11

4 tablespoons olive oil
2 large onions, about 2 pounds, coarsely chopped
1 pound assorted wild mushrooms, like chanterelle, cremini, shiitake, cleaned, trimmed and coarsely sliced
1/2 pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced
4 large cloves garlic, minced
4 teaspoons fresh marjoram leaves
4 teaspoons fresh thyme leaves
4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips
1 28-ounce can plum tomatoes
1 1/2 cups dry red wine
Polenta (see recipe)

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

ROASTED POLENTA WITH FONTINA AND WILD MUSHROOMS



Roasted Polenta with Fontina and Wild Mushrooms image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7

Polenta
Olive oil
Shredded fontina
Sliced wild mushrooms
Thinly sliced shallot
Fresh thyme leaves
Salt

Steps:

  • Preheat oven to 450 degrees. Cut cold polenta into squares, transfer to a baking sheet, and brush tops with oil; sprinkle with fontina. Toss mushrooms with shallot, thyme, oil, and salt. Top each square with mushroom mixture. Roast until polenta is crisp on bottom and mushrooms are wilted and golden brown.

POLENTA WITH MUSHROOMS AND FONTINA



Polenta With Mushrooms and Fontina image

Be sure the Polenta is very soft (almost pourable) when spreading it in the baking dish. If necessary, thin with a little hot water. It will firm up as it bakes. Serve with a green salad or as a side dish to roasted chicken or meat. This one is time consuming and done the old fashioned Italian way.

Provided by Jencathen

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup butter, unsalted
1 lb fresh mushrooms, brushed clean and cut into 1/4-inch slices
salt
freshly grated nutmeg
7 cups water
2 cups italian polenta
1/2 lb Fontina cheese, thinly sliced

Steps:

  • In a large sauté pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and sauté, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm.
  • Position a rack in the center of an oven and preheat to 425 degrees F . Butter a 2 1/2-qt. baking dish.
  • In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable.
  • Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta.
  • Place in the oven and bake until lightly browned, about 20 minutes.
  • Cut into squares and serve immediately.

Nutrition Facts : Calories 446.6, Fat 28.8, SaturatedFat 17.2, Cholesterol 84.5, Sodium 434.9, Carbohydrate 34.4, Fiber 3.7, Sugar 2.1, Protein 15.5

POLENTA SQUARES WITH WILD MUSHROOMS AND FONTINA



Polenta Squares with Wild Mushrooms and Fontina image

A mix of mushrooms gives the best range of textures and earthy flavors, and the assortment also looks more interesting than just one variety of mushroom would. Once the polenta is cold and set, it can be covered with plastic wrap and refrigerated for up to three days. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 3h20m

Yield Makes 24

Number Of Ingredients 7

Coarse salt
1 1/2 cups coarse-ground polenta
8 ounces mixed mushrooms, such as cremini, oyster, chanterelle, and hen-of-the-woods, trimmed and thinly sliced
1 shallot, thinly sliced
1 teaspoon packed fresh thyme leaves
3 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 cups shredded Italian fontina

Steps:

  • Bring 4 1/2 cups water to a boil in a large, heavy-bottomed pot; season with salt. Bring another 4 cups water to a simmer in a small saucepan. Gradually add polenta to large pot, whisking constantly until combined. Reduce heat until only one or two large bubbles break surface at a time, adjusting heat as necessary.
  • Whisk 2 ladlefuls of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of simmering water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (Adjust heat as necessary.)
  • Pour polenta into a slightly damp 9-by-13-inch baking dish. Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours.
  • Preheat oven to 450 degrees. In a bowl, toss together mushrooms, shallot, thyme, and oil; season with salt.
  • Turn out polenta onto a cutting board. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. Roast until polenta is crisp on bottom, cheese is melted, and mushrooms are wilted and golden brown, about 25 minutes. Serve immediately.

POLENTA BITES WITH WILD MUSHROOMS AND FONTINA RECIPE



Polenta Bites with Wild Mushrooms and Fontina Recipe image

Provided by á-726

Number Of Ingredients 11

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)

Steps:

  • Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes. Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley. Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes. Arrange polenta bites on a platter and serve. Do Ahead Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill. *** I used gruyere.

POLENTA WITH WILD MUSHROOMS



Polenta With Wild Mushrooms image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup quick-cooking polenta
4 cups low-sodium chicken stock or broth
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Steps:

  • Stir the polenta thoroughly into one cup of stock. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. Cook until mixture thickens, a couple of minutes. Stir in the cheese. Season with salt and pepper. Keep warm.
  • Heat the oil in a nonstick pan until it is very hot. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. Season with salt and pepper. Spoon the mushrooms over the top of the polenta, and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 663 milligrams, Sugar 2 grams

CREAMY POLENTA WITH WILD MUSHROOMS



Creamy Polenta With Wild Mushrooms image

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

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups yellow onions, chopped coarse (12 oz.)
1/2 cup white mushroom, chopped coarse (4 oz.)
2 tablespoons garlic, chopped fine
2 ounces dried porcini mushrooms, chopped coarse, rinsed and soaked in water 10 minutes (or cepe mushrooms)
5 fluid ounces olive oil, divided
4 teaspoons fresh basil, chopped fine or 1 teaspoon dried basil
1 teaspoon fresh oregano, chopped fine or 1/4 teaspoon dried oregano
2 quarts vegetable stock or 2 quarts chicken stock
12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)
salt and pepper, to taste
2 cups heavy cream
4 ounces aged asiago cheese, grated fine (or Fontine about 1/2 cup)
8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)
fresh basil sprig (to garnish)

Steps:

  • 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

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Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.
From stevehacks.com


POLENTA BITES WITH MUSHROOM AND FONTINA | RECIPES | FUSTINI'S OILS …
Ingredients 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds) 2 tablespoons Fustini's Sage and Wild Mushroom olive oil, plus more for brushing 1/4 cup (1/2 stick) unsalted butter 2 pounds assorted wild mushrooms, cut into thick slices 2 shallots, thinly sliced 1/4 cup Fustini's Shiitake Agrodolce or&nbsp;Fustini's Vinoso vinegar 1 3/4 teaspoons …
From fustinis.com


QUICK AND EASY POLENTA WITH MUSHROOMS AND FONTINA RECIPE
Polenta With Mushrooms and Fontina Recipe. Pour the veggie broth (or water) and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the fontina cheese and butter, season with salt and …
From foodnewsnews.com


BAKED POLENTA WITH WILD MUSHROOMS • DELICIOUS FROM SCRATCH
Stir in the crème fraîche (or vegan substitute) and herbs, then season with nutmeg, salt and pepper to taste. Assembly. Starting with mushrooms, layer sauce and polenta rounds with a little cheese on one or two of the layers if using. I used an oven-proof dish about 30cm in diameter. Use the in-between cut out pieces of polenta on the bottom ...
From deliciousfromscratch.com


BAKED POLENTA WITH MUSHROOMS RECIPE - FOOD & WINE
Step 2. Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 ...
From foodandwine.com


EASY MUSHROOM POLENTA BITES - ANCIENT HARVEST
Preheat oven to 450°F. Coat a 9 X 13 baking dish with cooking spray. Arrange rounds on dish in a single layer and bake for 10-12 minutes, or until lightly browning. Turn and bake a further 10 minutes. While polenta is baking, heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they are browned ...
From ancientharvest.com


CRISPY POLENTA BITES RECIPE - IMPORTED CHEESE RECIPES
Heat 1 TB olive oil in a large skillet over medium high heat. Cook polenta slices for 3-4 minutes per side until browned and crispy, working in batches if needed. Remove to a paper towel lined plate and immediately top each with one slice Taleggio cheese. Add remaining tsp olive oil to the pan and sauté mushrooms, shallot, rosemary, salt and ...
From iloveimportedcheese.com


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Top Asked Questions

How do you make polenta with mushrooms?
Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley. Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes. Arrange polenta bites on a platter and serve.
How long do you cook polenta in the oven?
Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes. Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
What can I do with leftover polenta?
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms. Share.
How do you thicken polenta?
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.

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