GRILLED POLENTA WITH CHANTERELLES
Provided by Moira Hodgson
Categories dinner, lunch, weekday, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
- When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
- Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
- Grill the polenta for three to four minutes on each side, until golden.
- Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 465 milligrams, Sugar 4 grams
POLENTA WITH CHANTERELLE MUSHROOMS
Steps:
- 1) Put 2 liters of water to boil, add a pinch of salt and a tablespoon of olive oil and pour in the flour, stirring together with a whisk to prevent lumps. Cook the polenta over medium heat for at least 50 minutes, stirring constantly. 2) Cut the base of earthy mushrooms, wash them quickly in cold water, drain, pat dry with paper towels, cut in half the largest and let the small ones whole. Peel the garlic and onion, chop finely and let them fry in a pan with 4 tablespoons of olive oil and diced bacon until they are golden. Add the mushrooms, a pinch of salt and a generous grinding of pepper, cover, lower the heat and cook for 20 minutes, stirring often. Turn off and stir in the parsley. 3) When the polenta and ready, divide it among 4 plates, place the mushrooms in the center of their base and sprinkle with parmesan cheese. 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.
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
POLENTA AI FUNGHI
Delicious fluffy polenta with sautéed chanterelle mushrooms. It's easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.
Provided by Eismeer
Categories Austrian
Time 35m
Yield 1 entrees, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact.
- melt butter in a large pan and add mushrooms.
- let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone).
- in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine).
- add chopped onion and garlic cloves to onions.
- incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms).
- transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm.
- cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each).
- serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.
Nutrition Facts : Calories 440.4, Fat 27.8, SaturatedFat 16.4, Cholesterol 89.5, Sodium 111.1, Carbohydrate 39.9, Fiber 5.2, Sugar 6, Protein 14.1
CREAMY POLENTA WITH WILD MUSHROOMS
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
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
CHANTERELLES WITH SAGE, ROASTED PORK TENDERLOIN & POLENTA RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- Mushrooms: Against all I've been told, I washed the mushrooms really well, drained them and patted them dry. (I'm a bit rebellious). Otherwise, using a damp cloth, wipe them clean, removing any "woodsy" residue. Cut the end of them off, and cut into even 2" pieces. Add enough olive oil to evenly coat the bottom of a saute' pan. When it's hot (medium-high heat) add a pat of butter, then evenly space the mushrooms don't pile them up) and add a little salt. Cook for 4 to 5 minutes, until they brown a bit, then turn over. Add a splash of white wine (about 1/4 cup), and the fresh chopped sage and allow to cook, on medium, for another 3 to 4 minutes; add the garlic (don't add too soon, so it won't burn). Taste for seasoning, and add pepper, if desired. Pork: Preheat the oven to 450°F. Pat the pork very dry and season with salt & pepper. Heat a large oven-proof pan with enough olive oil to coat the bottom. When the oil begins to shimmer, add the pork tenderloin and sear until golden brown on all four sides (about 3 to 4 minutes per side). Place the entire pan into the oven and roast for approximately 20 to 25 minutes (until cooked to 145°F) Remove the pork from the oven, and set on a cutting board and loosely cover with foil. When read to serve, slice at a diagonal, on the bias. On high heat, add the chicken stock to the hot pan and loosen all the fond (brown bits) with a spatula. Add the boiled apple cider syrup (or the apple cider) and allow to reduce for about 5 minutes on high heat. Add the white wine and allow to reduce another five minutes. Add salt & pepper, to taste. Turn the heat off, and add the unsalted butter and whisk until smooth. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese and taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water. To plate the entire menu: Place polenta in a large bowl (or plate), then add a few pork slices, then add the sauce along the side and over the pork. Top the dish with the Chanterelles, pour a glass of white wine and enjoy a restaurant quality meal!
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- Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.
- Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.
- When the polenta is tender and cooked through, add your choice of olive oil, or butter, optional cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.
- While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
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