POLENTA WITH MUSHROOMS AND FONTINA
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
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 GRATIN WITH TOMATO, FONTINA, AND ROSEMARY
The fragrance of the rosemary and the warm cheese on this layered gratin is irresistible. The tomato sauce can be of the simplest kind, and the dish can be assembled ahead of time and reheated when needed.
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the polenta. During the last few minutes of cooking, stir in half the Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter or sheet pan to harden. Slice into rectangles or rounds--the exact size doesn't matter. This can be done hours in advance.
- Heat the tomato sauce with half of the rosemary. Taste and season with salt, if needed, and a little pepper.
- Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a 3-quart gratin dish, then overlap the pieces of polenta with the remaining Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the rest of the rosemary and the parsley.
- Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly. Garnish with the parsley, season with a little pepper, and serve.
POLENTA GRATIN WITH MUSHROOM "BOLOGNESE"
Steps:
- Heat the peanut oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook for about 2 minutes more, then add the stock 2 tablespoons at a time, bringing to a simmer before each addition. Simmer the bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
- Moisten the polenta with 2 tablespoons of water, mixing well with your hands. Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually stir in the polenta. Stirring constantly, bring the polenta to a boil, then reduce the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Stir the olive oil into the polenta, season with salt, and remove it from the heat.
- TO ASSEMBLE: Heat the oven to 350 degrees. Spoon 1/2 the polenta into a medium baking dish and cover with 1/2 of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the Parmigiano-Reggiano cheese. Transfer the remaining sauce to a small saucepan and reserve.
- Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates and serve.
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS
Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.
Provided by KelBel
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
- Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
- Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
- In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
- Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
- Sprinkle 1/2 cup Gruyère over spinach and sauce.
- Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
- Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
- Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 209.2, Fat 16.8, SaturatedFat 8.9, Cholesterol 47.4, Sodium 235.2, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 9.1
POLENTA BITES WITH WILD MUSHROOMS AND FONTINA
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
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.
BAKED MUSHROOMS AND POLENTA GRATIN
Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!
Provided by Karen Gallinetti
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
- Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
- Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
- Bake in the preheated oven until cheese is bubbling, about 15 minutes.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 29.4 g, Cholesterol 53.6 mg, Fat 23.3 g, Fiber 1.8 g, Protein 14.4 g, SaturatedFat 10.8 g, Sodium 971.6 mg, Sugar 1.8 g
POLENTA GRATIN WITH MUSHROOM BOLOGNESE
This tasty recipe for polenta gratin is courtesy of Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a large skillet, heat vegetable oil over medium-high heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Add garlic and cook for 1 minute. Add mushrooms and thyme leaves; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and cook, about 2 minutes more.
- Add stock to skillet, 2 tablespoons at a time, bringing liquid to a simmer before each addition. Simmer until thickened, about 30 minutes. Remove from heat and set mushroom bolognese aside to cool.
- In a medium bowl, mix polenta with 2 tablespoons water to moisten. Bring 4 cups water to a boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.
- Preheat oven to 350 degrees. Spoon half of the polenta into a medium baking dish and cover with reserved mushroom bolognese. Top with remaining polenta and sprinkle with Parmigiano Reggiano.
- Transfer baking dish to oven and bake until top is golden, about 40 minutes. Serve immediately.
SOFT POLENTA WITH MUSHROOM RAGU
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h20m
Number Of Ingredients 16
Steps:
- Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
- In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)
- Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).
- To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.
POLENTA GRATIN WITH MUSHROOMS AND FONTINA RECIPE
Provided by á-4131
Number Of Ingredients 8
Steps:
- Preheat oven to 500°. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil. Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.
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- Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes.
- Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes.
- When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.
POLENTA GRATIN WITH MUSHROOMS AND FONTINA RECIPE
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4.5/5 (9)Calories 221 per servingServings 3
- Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
- Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.
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