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.
SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Mushrooms:
- Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
- Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
- Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
- Polenta:
- Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
- Shrimp:
- Combine all of the marinade ingredients in a large bowl.
- Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.
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.
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.
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 WITH WILD MUSHROOM SAUCE
Make and share this Polenta with Wild Mushroom Sauce recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place cornmeal and 1/2 teaspoon salt in saucepan.
- Gradually add water stirring constantly with whisk.
- Bring to a boil, reduce heat to medium and cook 15 minutes stirring frequently.
- Spoon into 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray.
- Press plastic wrap onto surface. Chill 2 hours until firm.
- Heat oil in skillet. Add garlic, thyme sprigs, rosemary sprig.
- Cook 3 minutes until garlic begins to brown.
- Stir in mushrooms and next 5 ingredients.
- Bring to a boil.
- cover, reduce heat and simmer 15 minutes.
- Discard thyme and rosemary.
- Add parsley, cook uncovered 5 minutes.
- Saute polenta in frying pan coated with cooking spray until golden (or spray with cooking spray and bake in hot oven until golden and crisp on outside). Serve with mushroom sauce.
Nutrition Facts : Calories 232.8, Fat 6, SaturatedFat 1.3, Cholesterol 3.3, Sodium 532.9, Carbohydrate 37, Fiber 3.7, Sugar 3.7, Protein 5.4
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 WILD MUSHROOMS
Steps:
- Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.
POLENTA WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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
FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU
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
Steps:
- 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
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
BAKED POLENTA WITH WILD MUSHROOM AND TOMATO SAUCE
Provided by Craig Claiborne
Categories side dish
Time 40m
Yield 8 or more servings
Number Of Ingredients 10
Steps:
- Prepare polenta and chill.
- Preheat oven to 375 degrees.
- Put tomatoes in saucepan and bring to boil. Let cook until reduced to about 2 cups.
- Heat half of oil in small skillet and add garlic. Cook briefly and add tomatoes, salt and pepper. Add hot pepper flakes.
- Thinly slice mushrooms. Heat remaining oil in skillet and add mushrooms, salt and pepper. Cook briefly, stirring, until mushrooms give up liquid. Cook until liquid evaporates. Add mushrooms to tomato sauce and simmer 3 minutes.
- Cut polenta into 1/2-inch slices. Arrange about 1/3 of slices on bottom of baking dish. Sprinkle with 1/2 mushroom and tomato sauce. Sprinkle with 1/3 of butter and 1/3 of cheese. Add second layer of polenta. Add another layer of tomato and mushroom sauce, another 1/3 of butter and another 1/3 of cheese.
- Add final layer of polenta and sprinkle with remaining butter and cheese.
- Place in oven and bake 20 minutes. Preheat broiler to high. Run dish under broiler until golden brown on top.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
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
POLENTA WITH WILD MUSHROOMS AND MARINARA SAUCE
Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill's products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don't have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It's a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine. Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring. This should take 5 to 8 minutes.
- Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes. Whisk in salt after 20 minutes. When polenta is done, whisk in pepper, butter and Parmesan.
- While polenta is cooking, pan-cook mushrooms. Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok. Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
- Reduce heat under mushrooms to medium. Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes. Add garlic, thyme, and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Add parsley, taste and adjust seasoning. Remove from heat.
- As soon as polenta is soft, spoon into wide bowls or onto plates. Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 649 milligrams, Sugar 7 grams, TransFat 0 grams
More about "polenta with wild mushroom sauce recipes"
POLENTA WITH WILD MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 178 per servingServings 6
- Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm.
- Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.
- Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown.
- Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1 1/2 teaspoons of Parmesan cheese. Garnish with thyme sprigs, if desired.
POLENTA WITH TURKEY AND WILD MUSHROOM SAUCE - READER'S DIGEST ASIA
From rdasia.com
RECIPE: CREAMY POLENTA WITH WILD MUSHROOMS | THE SEATTLE TIMES
From seattletimes.com
CREAMY POLENTA WITH MUSHROOM SAUCE – MUSHROOM COUNCIL
From mushroomcouncil.com
POLENTA WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
From eatingwell.com
POLENTA WITH WILD MUSHROOMS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BAKED POLENTA WITH WILD MUSHROOMS • DELICIOUS FROM SCRATCH
From deliciousfromscratch.com
POLENTA WITH MUSHROOM-TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
POLENTA WITH WILD MUSHROOM SAUCE RECIPE | RECIPE | MUSHROOM …
From pinterest.ca
POLENTA WITH MUSHROOM SAUCE – BALKAN ATMOSPHERE
From fantasticfungi.com
BAKED POLENTA WITH WILD-MUSHROOM TOPPING RECIPE
From foodandwine.com
WILD MUSHROOM POLENTA WITH PORCINI SAUCE | POLENTA RECIPES, …
From pinterest.ca
MASCARPONE POLENTA WITH WILD MUSHROOMS - CIAO ITALIA
From ciaoitalia.com
POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE - FEASTING AT HOME
From feastingathome.com
POLENTA WITH WILD MUSHROOMS | WILLIAMS SONOMA
From williams-sonoma.com
POLENTA WITH WILD MUSHROOMS | WILLIAMS SONOMA
From williams-sonoma.ca
POLENTA WITH WILD MUSHROOM SAUCE - BIGOVEN.COM
From bigoven.com
SOFT POLENTA WITH WILD MUSHROOM SAUTé RECIPE | MYRECIPES
From myrecipes.com
CREAMY POLENTA WITH WILD MUSHROOMS – THE DAIRY ALLIANCE
From thedairyalliance.com
CREAMY POLENTA WITH WILD MUSHROOMS | BCLIQUOR
From bcliquorstores.com
WILD MUSHROOM AND TOMATO POLENTA RECIPE | REAL SIMPLE
From realsimple.com
POLENTA WITH QUICK MUSHROOM-AND-MEAT SAUCE RECIPE | MYRECIPES
From myrecipes.com
WHITE POLENTA WITH WILD MUSHROOMS AND ROBIOLA CHEESE RECIPE
From foodandwine.com
WILD MUSHROOM & POLENTA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
POLENTA WITH WILD MUSHROOM SAUCE RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
WILD MUSHROOM RAGU WITH CREAMY POLENTA RECIPE | D’ARTAGNAN
From dartagnan.com
RECIPE: POLENTA WITH WILD MUSHROOMS | WHOLE FOODS …
From wholefoodsmarket.com
POLENTA WITH MUSHROOM SAUCE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
POLENTA WITH MUSHROOM-ROQUEFORT SAUCE RECIPE - FOOD AND WINE
From foodandwine.com
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS RECIPE
From foodandwine.com
POLENTA AND MUSHROOMS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
POLENTA WITH WILD MUSHROOMS AND MARINARA SAUCE - NDTV FOOD
From food.ndtv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #occasion #condiments-etc #vegetarian #dietary
You'll also love