Polenta With Mushrooms Recipes

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Creamy Polenta with Mushrooms image

Creamy polenta with mushrooms: a comforting, easy (yet sophisticated!) vegan and gluten free dinner favorite.

Provided by Lexi

Categories     Dinner

Time 35m

Number Of Ingredients 11

4 1/2 cups water
2 tsp salt
1 1/2 cups polenta
1/4 cup vegan or regular butter
1/2 cup vegan or regular parmesan
20 oz sliced shiitake mushrooms (or a mix of wild mushrooms)
1/4 cup vegan butter
1/2 cup dry white wine, divided
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Optional garnishes: fresh parsley, parmesan, salt & pepper


  • Bring water and salt to a boil. While whisking, slowly pour in polenta. Continue whisking for a minute to prevent any clumps from forming. Reduce heat to low and simmer for at least 30 minutes, stirring once every few minutes and scraping down the sides.
  • Once the polenta is tender, stir in butter, cheese and more salt to taste (may not be necessary - taste before adding more salt).
  • While the polenta is cooking, heat a skillet to medium-high. Add mushrooms and cook dry for a few minutes to release moisture. Some mushrooms have more moisture. If you're using shiitake mushrooms (like we did), you can skip this step and add the butter first.
  • Once some of the moisture has evaporated, add butter and half of the wine. Let simmer. Add salt and continue cooking until the mushrooms start to get crispy. Add the remaining wine to deglaze the pan. Continue cooking until evaporated. Remove from heat and stir in fresh parsley and more salt and pepper to taste.
  • Spoon polenta into a bowl and top with mushrooms, more herbs, cheese and pepper. Enjoy hot.

Nutrition Facts : Calories 297 calories, Sugar 2.7 g, Sodium 2653.8 mg, Fat 10.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 5.8 g, Protein 9.9 g, Cholesterol 7.2 mg


Oven Polenta With Roasted Mushrooms and Thyme image

Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Vegetarian     Mushroom     Hominy/Cornmeal/Masa     Thyme     Garlic     Parmesan     Wheat/Gluten-Free     Fall

Yield 4 servings

Number Of Ingredients 10

1 1/2 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
1/4 cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt


  • Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in 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.
  • Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
  • Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
  • Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.


Polenta With Mushrooms, Favas and Tomatoes image

I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 40m

Yield Serves four to six

Number Of Ingredients 11

1 recipe Oven-Baked Polenta
1 pound fava beans, shelled
1 tablespoon extra virgin olive oil
2 to 4 garlic cloves (to taste), preferably fresh green garlic, sliced thin
Salt, preferably kosher salt, to taste
1/2 pound mushrooms, either regular or wild (or a combination), cleaned, trimmed and cut or torn in thick slices
1 teaspoon fresh thyme leaves
1/4 cup dry white or red wine
1 (14-ounce) can chopped tomatoes, with juice
Slivered fresh basil
1/4 cup freshly grated Parmesan


  • Make the polenta as directed, and while it is baking, cook the mushrooms and tomatoes.
  • Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean.
  • Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds. Stir in the mushrooms, thyme and 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes. Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms. Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer. Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes. Add the skinned fava beans and continue to simmer for five to 10 minutes. Taste, adjust seasonings, and remove from the heat.
  • When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle. Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan. Serve at once.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 6 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 633 milligrams, Sugar 11 grams


Polenta Mushroom Appetizers image

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

2 cups chicken broth
2 cups 2% milk
1/2 teaspoon salt
1 cup cornmeal
1/4 cup grated Parmesan cheese
1/2 pound thinly sliced fresh mushrooms
3 tablespoons olive oil
1 tablespoon butter
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white wine or additional chicken broth
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese


  • 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.


Creamy Polenta With Mushrooms image

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

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper


  • 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 With Mushrooms image

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

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 cups boiling water
1/4 cup olive oil
1 pound fresh button or cremini mushrooms, sliced
Salt and freshly ground black pepper
1/4 cup red wine
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1 cup medium or coarse polenta
1/2 cup milk, preferably whole
1 tablespoon butter
1/2 cup freshly grated Parmesan cheese


  • 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.


Mushroom Polenta image

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


  • 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.


Polenta Cakes with Mushrooms image

Provided by Food Network

Time 1h10m

Yield 5 servings

Number Of Ingredients 12

2 cups 2 percent milk
1 cup cornmeal (polenta)
4 ounces mascarpone cheese
4 ounces grated Parmesan
Sauteed Mushrooms, recipe follows
Shredded mozzarella, for serving, optional
1/4 cup vegetable oil
6 cloves garlic, chopped
2 cups sliced button mushrooms (canned or fresh)
8 ounces tomato sauce
1 teaspoon salt
1 teaspoon black pepper


  • Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use.
  • When you're ready to serve the polenta: Preheat the oven to 375 degrees F.
  • Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy!
  • Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes.


Baked Polenta With Mushrooms image

This needs nothing more than a green salad and a berry-flavored wine such as; Bourgogne Rouge or Burgundy would be perfect. This can be used for a diabetic diet in moderation, as a side dish. Of course hot bread goes without saying. Forgot to include Food & Wine Magazine.Update: 11/01/08 Thanks to Lori Mama; she suggests making it with chicken broth instead of water - now why didn't I think of that? :)

Provided by Manami

Categories     One Dish Meal

Time 35m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 12

4 1/2 cups water or 4 1/2 cups low sodium chicken broth
1 1/2 teaspoons salt
1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried sage
7 tablespoons freshly grated parmesan cheese
3 tablespoons butter
1 1/2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
1/2 teaspoon freshly ground coarse black pepper
6 ounces grated Fontina cheese
garnish with chopped fresh parsley leaves


  • Heat oven to 350°F.
  • In medium saucepan, bring the water and 1 teaspoon salt to a boil.
  • Add the cornmeal in a slow stream, whisking.
  • Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
  • Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
  • Stir in 3 tablespoons of the Parmesan.
  • Meanwhile, butter an 8"x12" baking dish.
  • In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
  • Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
  • Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
  • Remove.
  • Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
  • Pour half the polenta into the baking dish and spread in an even layer.
  • Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
  • Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
  • Bake until cheese is bubbling, about 15 minutes.
  • Sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 363.8, Fat 22.3, SaturatedFat 10.9, Cholesterol 53.3, Sodium 958.5, Carbohydrate 28.4, Fiber 3.5, Sugar 2.6, Protein 15.7


Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated


  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium


Mushroom Parmesan Polenta image

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

1 cup sliced cremini mushrooms or 1 cup other mushroom
1 tablespoon unsalted butter
2 cups water
1/2 cup cornmeal
1/4 cup grated parmesan cheese
1/4 cup half-and-half


  • 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.


Sauteed Mushrooms With Polenta image

An ideal appetizer or light lunch, this flavorful dish requires little preparation and cooking time. Although the recipe calls for shiitake and button mushrooms, you substitute portobello or porcini varieties; serve the mushrooms over soft or set polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1/2 cup instant polenta
1/4 cup grated Parmesan cheese, plus curls for garnish
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound shiitake mushrooms, stemmed, cut crosswise into 1/2-inch pieces
1 pound button or cremini mushrooms, trimmed and quartered
4 to 5 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1/2 cup Madeira
Vegetable-oil cooking spray


  • Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 cups salted water to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours.
  • In a large skillet, heat 2 tablespoons oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Add Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated, about 2 minutes. Taste, and adjust for seasoning.
  • While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add polenta slices and cook until golden brown, about 4 minutes per side. Add additional oil as needed to avoid sticking. Serve immediately, topped with sauteed mushrooms and garnished with Parmesan curls.


Polenta with Mushrooms and Spinach image

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

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)


  • 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.


Baked Polenta with Balsamic Mushrooms image

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

14 baby bella mushrooms, stemmed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
2 ½ cups water
2 cups half-and-half
¾ cup polenta
¾ cup diced Swiss cheese
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese
2 cups half-and-half
1 teaspoon black truffle salt, or more to taste


  • 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


Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil


  • Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
  • Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
  • While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
  • Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  • Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

More about "polenta with mushrooms recipes"

baked-polenta-with-mushrooms-recipe-food-wine image
2013-12-07 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 …
From foodandwine.com
Servings 4
  • Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.
  • 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 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.
  • Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

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Melt the remaining 2 Tbs. butter in a 12-inch non-stick skillet over medium heat. Arrange the polenta in the skillet in a single layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until golden, …
From finecooking.com

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2016-02-18 Instructions. Make basic polenta: Bring 4 cups water to a boil and then add a good pinch of salt. Slowly whisk in 1 cup polenta, whisking, or stirring constantly with a wooden spoon, until starting to thicken, a few minutes. Turn …
From thehungrybluebird.com

creamy-polenta-with-mushroom-ragu-kitchn image
2020-01-06 Finely chop 1 medium yellow onion and 1 medium carrot (no need to peel). Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a large, high-sided skillet over medium heat until shimmering. Add the mushrooms, season with …
From thekitchn.com

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Roast mushrooms for 10 minutes. 3. Melt 40 grams of butter with 40 mls of olive oil in a saucepan then add the sliced onions and cook over a gentle heat until they soften and become translucent. 4. In a large pot over a high heat, bring …
From goodfood.com.au

polenta-with-roasted-mushrooms-and-bacon image
Powered by Chicory. 1. Preheat the oven to 425°F. In a medium saucepan, cook the bacon over medium heat, stirring frequently, until the fat renders out and the bacon is crisp, 5 to 7 minutes. Drain the bacon with a slotted spoon and set …
From purewow.com

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2020-04-16 Step 3 In a medium saucepan add the chicken stock, place over high heat. Add the butter and some salt and bring to a boil. Step 4 Once boiling, slowly add the polenta while whisking to break up any clumps. Return to a …
From simmerandsauce.com

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2016-03-08 To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper. Once the mixture starts boiling, gradually add the corn meal (in a …
From archanaskitchen.com

polenta-with-roasted-mushrooms-and-thyme image
2018-09-18 Step 1. Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper ...
From bonappetit.com

2021-11-03 Turn heat to medium and once the butter melts and garlic and onion are sizzling, toss in the mushrooms. Season with salt and pepper, add in the parsley and thyme. Pour in the white wine. Stir and cook for 10 minutes, at this point the wine should have dissipated. Once the mushrooms have softened turn heat off, set aside.
From sugarlovespices.com

Place the dried mushrooms in a small bowl, cover with boiling water and let stand 5 minutes. Drain the mushrooms well, then strain the soaking liquid through a fine-mesh sieve. Set the mushrooms and soaking liquid aside separately. In a saucepan over medium-low heat, bring the milk to a boil. Add the polenta in a thin stream, stirring with a whisk.
From ricardocuisine.com

Instructions. Set the instant pot on SAUTE function. Add 1 teaspoon of oil. Add in chopped garlic and sauté it for a minute until it turns light brown. Next add the sliced mushrooms and again sauté it for a minute, add chopped spinach and ½ teaspoon salt. Mix everything and cook for a minute or two until the water from spinach dries out.
From foodnservice.com

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Advertisement. Step 2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. Step 3. Meanwhile, heat oil in …
From eatingwell.com

2022-04-16 Instructions. Heat up a frying pan on a medium heat, and add the bacon lardons. Fry the lardons until golden brown and crispy, then remove from the pan and set aside. To the same pan, add the oil and butter and allow the butter to melt. Add the peeled an chopped onion, and fry it until golden.
From mygorgeousrecipes.com

Turn down heat and simmer 20-30 minutes. Remove mushrooms from sauce and slice. Add sliced mushrooms back into mixture and thicken with cornstarch. For Polenta: Bring 3 cups of water, butter, and salt to a boil in saucepan. Combine cornmeal and cold water in a small bowl. Slowly pour cornmeal mixture into boiling water, stirring constantly.
From montereymushrooms.com

2022-02-17 In 2 batches, cook mushrooms, tossing occasionally, until golden brown, 6 to 8 minutes. In the last 2 minutes of cooking, add half of garlic and …
From goodhousekeeping.com

Directions. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly.
From myrecipes.com

Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper. For the Balsamic Mushrooms and Onions Meanwhile, place a large skillet over medium heat, add the mushrooms and season with salt. Dry sauté the mushrooms for three to four minutes or until they release some of their moisture, stirring ...
From more.ctv.ca

Replace the sautéed mushrooms with roasted broccoli, butternut squash, cauliflower, or Brussels sprouts. Switch the sauce. Use pesto or marinara instead of chimichurri. Top off the dish with shaved pecorino or Parmesan cheese! Add extra protein. Top the polenta with a handful of roasted chickpeas or creamy cooked white beans.
From loveandlemons.com

With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a saucepan, sauté the pancetta in the butter. Add the shallots and cook until softened. Over high heat, add the mushrooms and cook until they begin to brown. Add butter as needed to prevent the ingredients from sticking. Deglaze with the wine and reduce until ...
From ricardocuisine.com

Instructions. In a medium pot add the cold water, bouillon, and polenta. Bring to a soft boil, reduce heat to a low simmering boil and frequently whisk for 10 minutes. Add a little salt, pepper, and fresh thyme. Continue to stir frequently and simmer …
From 3ho.org

2022-01-22 Make the sauce: In the same pan, cook the garlic and sage until fragrant then pour in the cream. Season with salt and black pepper then bring to a simmer. Cook for 5-7 minutes until the sauce coats the back of a spoon. Add the mushrooms and a squeeze of lemon juice then simmer for another 5 minutes. Serve: Spoon some of the polenta into serving ...
From simply-delicious-food.com

2021-02-04 Set the skillet used for the mushrooms over medium-low heat, and toss in the garlic, letting it brown lightly in the leftover butter, about 1 minute. Return the mushrooms to the skillet, add the chopped parsley and sage, if using, and cook just until everything is heated through. Spoon the polenta into a serving dish, top with the mushrooms and ...
From leitesculinaria.com

2011-11-12 Turn off heat, cover until ready to serve. MUSHROOMS: 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.
From feastingathome.com

2020-10-15 Cover and let rest for 5 minutes before serving. While the polenta is cooking, make the mushrooms: in a pan over medium heat, melt butter with olive oil. Add sliced onion and sauté for 5 minutes, add sliced mushrooms, season with salt, pepper and thyme. Sauté until the mushrooms are soft and cooked, about 7-8 minutes.
From thecookingfoodie.com

While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese.
From fooddiez.com

Now drain the mushrooms. Heat 1 tbsp olive oil in a frying pan and fry the fresh and soaked mushrooms with the onion and the garlic for approx 8 min., stirring constantly until golden and soft. Halfway through, add half of the parsley. Divide the cookies over plates, lay the mushrooms on them and the mozzarella on top. Sprinkle with parsley.
From quooker.hk

Courtesy of Fina Scroppo,author of "The Healthy Italian" Ingredients 250 grams of polenta flour 6 large portobello mushrooms, stems detached 1 1/2 tbsp extra virgin olive oil Sea salt and freshly ground 1 small log (5oz/130g) light goat’s cheese 6 tsp of Gigi Brand D.O.P. pesto made with certified basil from Genoa Inst
From gigiimporting.com

2021-06-06 This winter warmer is so delicious that it may seem like a cheat dish for being ready in only 30 minutes.
From staging.thesouthafrican.com

2022-05-12 Heat the olive oil in a large pot over medium-high heat. When it's hot, add the onion and cook until it's turning a little brown on the edges. Add the mushrooms and garlic and cook another 4 or 5 minutes. Mix in the tomato paste and herbs and let this cook, stirring often, for a couple minutes.
From honest-food.net

2020-12-21 Stir in garlic, wine, rosemary, and 1 tablespoon thyme. In a measuring cup, combine broth and cornstarch and stir with a fork. Add cornstarch mixture to mushrooms and continue to simmer until sauce is thickened, about 2 minutes. Drizzle with vinegar and stir to combine. Taste and adjust seasonings if needed.
From planted365.com

2022-03-28 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.
From simplyrecipes.com

Directions. Step 1. To prepare medley, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, garlic, onion, and thyme; sauté 8 minutes or until lightly browned, stirring frequently. Add wine and vinegar; cook 2 minutes or until liquid is reduced by half.
From myrecipes.com

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