PORCINI MUSHROOM POLENTA
Porcini Mushroom Polenta
Provided by Ben | Havocinthekitchen
Categories Polenta
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 10
Steps:
- In a small-medium pan add the sliced mushrooms, and cook for 3-4 minutes (Cooking without fats first makes mushrooms more fragrant.) Then add the butter and oil, and cook for about 5 minutes,
- Stir in the heavy cream, a pinch of salt, thyme, and smoked paprika. Let it simmer and emulsify for about 10 minutes. Set aside.
- In a meanwhile, bring a pot of the salted water to a boil. Add the polenta constantly stirring with a whisk and cook for about 5 minutes, stirring occasionally, or as recommended on the package.
- Off heat and stir in the parmesan. Let it stand for a minute and serve topped with the sautéed mushrooms.
- Enjoy!
WILD MUSHROOM POLENTA WITH PORCINI SAUCE
Steps:
- Prep the porcini:
- In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
- Roast the mushrooms:
- While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
- Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
- In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
- Make the polenta:
- In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.
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.
POLENTA WITH PORCINI MUSHROOM SAUCE
Categories Cheese Dairy Mushroom Appetizer Side Quick & Easy Parmesan Cornmeal Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
- Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.
POLENTA AI FUNGHI PORCINI
Provided by Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
- In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
- Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
- Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and 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.
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
BAKED POLENTA WITH BALSAMIC MUSHROOMS
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
Steps:
- 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
POLENTA WITH PORCINI SAUCE
Make and share this Polenta With Porcini Sauce recipe from Food.com.
Provided by PinkCherryBlossom
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- soak the dried mushrooms in 150ml boiling water for 10 minutes.
- heat 1 litre of water in a pan, bring to boil and add polenta, constantly stirring until thick and creamy (about 5 mins).
- remove rind from cheese, chop and add to polenta. Keep polenta warm.
- Heat oil and fry fresh mushrooms for 4 mins, add garlic and fry for another minute.
- chop porcini and add the mushrooms and liquor to the pan, add the tomatoes and herbs, seasoning if desired cook for 5 minutes.
- put polenta in bowl and pour sauce over top.
Nutrition Facts : Calories 106.8, Fat 7.3, SaturatedFat 1, Sodium 10.4, Carbohydrate 9.7, Fiber 2.6, Sugar 5.1, Protein 3.3
POLENTA WITH TOMATO AND WILD MUSHROOM SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cover mushrooms with hot water and set aside.
- Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.
- Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes. Strain leftover liquid. Add some mushroom liquid if tomato mixture has become too dry.
- Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).
- When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.
- Serve polenta topped with the tomato-mushroom sauce and grated cheese.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 5 grams, Carbohydrate 96 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 566 milligrams, Sugar 16 grams
POLENTA WITH CREAMY MUSHROOM SAUCE
I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.
Provided by Hey Jude
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Coat a baking sheet with cooking spray.
- Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
- Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes.
- Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
- Serve the sauce over the polenta.
Nutrition Facts : Calories 201.6, Fat 13.1, SaturatedFat 6.3, Cholesterol 32.7, Sodium 310.3, Carbohydrate 8.6, Fiber 1.5, Sugar 3.3, Protein 9.4
PORCINI-CRUSTED PORK WITH POLENTA
Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.
Nutrition Facts : Fat 14 g fat (5 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 825 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 3 g fiber, Protein 38 g protein.
BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE
Surprisingly easy method for preparing polenta. No standing over the stove stirring for 30 minutes. And, the best part... it turns out perfect every single time. The sauce is fresh and complements the polenta well.
Provided by Candice
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
- Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
- While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
- Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
- Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 32 g, Cholesterol 61.7 mg, Fat 30.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 1508.8 mg, Sugar 4.8 g
GRILLED POLENTA WITH MUSHROOM SAUCE
The Eagle Cap wilderness is a beautiful area in the nearby Wallowa Mountains where wild mushrooms are abundant in spring. Guests enjoy the distinctive flavors of the homemade sauce infused with Marsala wine and served over grilled polenta.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to 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 side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.
Nutrition Facts : Calories 258 calories, Fat 19g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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