CREAMY POLENTA & MUSHROOM RAGOUT
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
Steps:
- 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
POLENTA SQUARES WITH MUSHROOM RAGU
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 36 bite-size hors d'oeuvres
Number Of Ingredients 12
Steps:
- Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
- Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
- Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.
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
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 MUSHROOM RAGOUT
Steps:
- FOR THE POLENTA
- Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
- FOR THE RAGOUT
- Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
- To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)
We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.
Provided by Marlitt
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mushroom Ragout:.
- Heat olive oil in a large pan over medium heat.
- Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
- Add mushrooms and toss.
- Pour wine or water over mushroom mixture and season with salt and pepper.
- Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
- While mushrooms are simmering start the polenta.
- Stir in fontina cheese and stir until cheese has melted.
- Polenta:.
- Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
- Pour in the 3 cups of broth add the salt and bring to a boil.
- Pour in the cornmeal stirring constantly.
- Reduce heat to low and cook 20 minutes stirring often.
- Stir in cheese.
- Quickly turn into a large shallow bowl.
- Pour mushroom mixture over top, and sprinkle with additional parsley.
- Serve immediately.
Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1
WILD MUSHROOM RAGOUT OVER CREAMY POLENTA
We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- In a small bowl, soak the dried porcini in 1 cup warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water, and set mushrooms aside.
- In a large saute pan over medium heat, melt butter with olive oil. Add shallot and garlic, and cook until slightly soft, 2 to 3 minutes.
- Add porcini, and saute 1 minute. Add cremini, and cook 1 minute more. Turn up heat to medium high, and add remaining mushrooms. Season with salt and pepper.
- Add chopped rosemary, and stir gently until mushrooms are tender, 5 to 7 minutes. Remove pan from heat, and carefully add Cognac (you'll have some flames). Return pan to heat, and allow the alcohol to cook off, about 1 minute. Serve hot over creamy polenta.
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
Provided by Molly Stevens
Categories Milk/Cream Cheese Mushroom Appetizer Sauté Cocktail Party Cornmeal Winter Shallot Parsley Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 first-course servings
Number Of Ingredients 17
Steps:
- For polenta:
- Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For mushroom ragout:
- Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
- Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
- MORE INFO:
- Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
- *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
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MUSHROOM RAGOUT WITH CREAMY POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.8/5 (5)Total Time 50 minsCategory DinnerCalories 437 per serving
- To make the polenta, bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low. Turn off the heat and allow to steam for anything from 5-30 minutes. Before serving, stir one final time and add more butter if preferred.
- In a large, deep pan, cook sliced mushrooms with garlic and thyme until the mushroom liquid has reduced and the mushrooms start to brown.
- Pour the red wine into the pan and allow to reduce by half before adding the tomato passata and paste.
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
5/5 (12)Total Time 40 minsCategory EntreeCalories 311 per serving
- In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil, then turn heat down low to keep a slight simmer. Keep whisking until it starts to slightly thicken, about 1-2 minutes. After that, stir or whisk every 5 minutes to keep the polenta smooth. Cook until thick, creamy and tender, about 20-30 minutes. It should be very thick, but not have big clumps. If this happens, whisk in broth or non-dairy milk to smooth it out.
- Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed. Cover until ready to use.
- While the polenta is cooking, you can start the mushroom ragu. Whisk the vegetable broth with cornstarch well and set aside. Now, heat a large pan over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add about 1/2 the mushrooms in an even layer in the pan (don't crowd the mushrooms or they won't brown). Let them sit undisturbed for 3-5 minutes and then brown the other side.
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT - FOOD & …
From foodandwine.com
5/5 Total Time 40 minsServings 6
- In a large, deep skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes. Scrape the mushrooms onto a plate.
- In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the remaining shallots and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute. Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs.
- In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes. Remove from the heat and stir in the heavy cream, mascarpone, herbs and Parmesan. Season with salt and pepper.
- Spoon the polenta onto plates, top with the mushroom ragout and serve right away, passing more grated Parmesan at the table.
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