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
CREAMY WHITE POLENTA WITH MUSHROOMS AND MASCARPONE
Categories Milk/Cream Mushroom Side Sauté Quick & Easy Parmesan Cornmeal Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 20
Steps:
- Make polenta:
- Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
- Sauté mushrooms while polenta simmers:
- If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
- Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
- To serve:
- Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.
More about "creamy white polenta with mushrooms and mascarpone recipes"
CREAMY POLENTA WITH BALSAMIC MUSHROOMS AND ONIONS RECIPE - FOOD NETWORK
Web 1 red onion, cut into thin wedges. 1 sprig rosemary. Freshly ground black pepper. 2 garlic cloves, thinly sliced. 1/4 cup (60 milliliters) balsamic vinegar. 2 teaspoons flour. 1 1/2 cups (375...
From foodnetwork.com
Author Mary Makes It EasySteps 4Difficulty Easy
From foodnetwork.com
Author Mary Makes It EasySteps 4Difficulty Easy
CREAMY POLENTA (CREAM CHEESE CREAMY!) - SIMPLY RECIPES
Web Jan 29, 2022 Elise Bauer. Updated January 29, 2022. 11 Ratings. Elise Bauer. One of the tastiest, most versatile, and easiest side dishes to make is polenta. It makes a wonderful serving base for osso bucco, short ribs, or oxtail. It also makes a great base for vegetables, such as mushrooms or roasted broccoli. What Is Polenta?
From simplyrecipes.com
From simplyrecipes.com
CREAMY WHITE POLENTA WITH MUSHROOMS – SMITTEN KITCHEN
Web Nov 13, 2007 2 tablespoons finely grated Parmigiano-Reggiano. 1 teaspoon salt. 1/4 teaspoon black pepper. For mushrooms. 1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog. 3 tablespoons extra-virgin olive oil. 1 garlic clove, smashed. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup water.
From smittenkitchen.com
From smittenkitchen.com
POLENTA AND SAUSAGE-STUFFED MUSHROOMS RECIPE
Web Sausage-stuffed mushrooms are best made fresh, but you can prep some parts in advance to ensure easy serving when your guests arrive. You can make the polenta and sausage up to 3 days ahead, and ...
From msn.com
From msn.com
13 WAYS TO UPGRADE YOUR POLENTA - TASTING TABLE
Web Feb 18, 2024 To add roasted garlic to your polenta, mash up the soft flesh first, then blend it through your cooked polenta into one uniform mixture. It will upgrade your polenta with a complex but pleasing ...
From tastingtable.com
From tastingtable.com
CREAMY WHITE POLENTA WITH MUSHROOMS AND MASCARPONE
Web Oct 1, 2005 Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.
From bojongourmet.blog
From bojongourmet.blog
SOFT POLENTA WITH MIXED MUSHROOMS AND GREMOLATA RECIPE
Web Jun 21, 2018 Ingredients. 1 1/2 cups medium-grain polenta. Kosher salt. 6 tablespoons unsalted butter. Freshly ground pepper. 1/2 cup chopped flat-leaf parsley. 1 teaspoon chopped garlic. 1 tablespoon finely...
From foodandwine.com
From foodandwine.com
MASCARPONE POLENTA WITH WILD MUSHROOMS RECIPE BY CHEF PETER …
Web Dec 14, 2011 Ingredients. 1½ cups polenta or ground corn. 1 tablespoon unsalted butter. ½ cup fresh or frozen sweet corn kernels. 2 tablespoons mascarpone. Kosher salt. White pepper. 2 tablespoons...
From tastingtable.com
From tastingtable.com
CREAMY MUSHROOMS WITH MASCARPONE POLENTA • THE COOK REPORT
Web Feb 10, 2018 Just make sure you keep a close eye on them! Make sure you add the squeeze of lemon at the end, it adds such a lovely freshness. Thyme is definitely a herb I don't use enough and it works so beautifully with these creamy mushrooms. Especially with the white wine in there as well. And finally we've got a poached egg.
From thecookreport.co.uk
From thecookreport.co.uk
CREAMY POLENTA WITH MUSHROOMS - CROWDED KITCHEN
Web Apr 26, 2020 Creamy polenta with mushrooms: a comforting, easy (yet sophisticated!) vegan and gluten free dinner favorite. Pan-roasted white wine and herbed mushrooms are the perfect vegetarian topping for a bed of creamy polenta. Plus, it only takes just over 30 minutes to make!
From crowdedkitchen.com
From crowdedkitchen.com
CREAMY POLENTA WITH MUSHROOMS AND MASCARPONE - FRIENDSEAT
Web For polenta. 4 1/2 cups water. 1 cup coarse stone-ground white grits (preferably organic) 1/4 cup heavy cream. 2 tablespoons finely grated Parmigiano-Reggiano. 1 teaspoon salt. 1/4 teaspoon black pepper. For mushrooms. 1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog.
From friendseat.com
From friendseat.com
CREAMY POLENTA WITH MUSHROOMS AND MASCARPONE
Web May 23, 2016 Creamy Polenta with Mushrooms and Mascarpone. 1 ounce mixed dried mushrooms. 1½ cups hot water. 4 cups vegetable broth. 2 tablespoons fresh rosemary, minced. 1 cup instant polenta or finely ground cornmeal. 4 ounces mascarpone cheese. Place the mushrooms in a medium bowl.
From wheatfreemeatfree.com
From wheatfreemeatfree.com
MELTED PEPPERS AND SAUTEED MUSHROOMS CREAMY POLENTA RECIPE
Web Sep 12, 2016 Medium Nonstick Frying Pan. Balloon Whisk. Ingredients. 2 cups almond milk or whole milk. 1 teaspoon kosher salt. 1 cup stoneground polenta (not instant) 1/4 cup Mascarpone cheese plus more for garnish (optional) 2 tablespoons unsalted butter. 2 tablespoons extra-virgin olive oil. 1 pound cremini mushrooms quartered.
From saltandwind.com
From saltandwind.com
CREAMY MUSHROOM POLENTA RECIPE - LOVE AND LEMONS
Web Heat a glug of olive oil in a cast-iron skillet over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until they soften and become brown around the edges. To highlight their umami flavor, season them with a …
From loveandlemons.com
From loveandlemons.com
CREAMY POBLANO MUSHROOMS WITH POLENTA RECIPE - PINCH OF YUM
Web Apr 25, 2014 Mushrooms: Melt 1 tablespoon butter in a large skillet over high heat. Add the garlic and the mushrooms; saute until golden brown. Add the sauce and the cornstarch dissolved in water. Bring to a simmer until the sauce is slightly thickened. Serve the mushrooms and sauce over the polenta.
From pinchofyum.com
From pinchofyum.com
CREAMY MASCARPONE POLENTA | WILLIAMS SONOMA
Web Ingredients: 8 cups (64 fl. oz./2 l) chicken broth. 2 cups (12 1/2 oz./390 g) Italian polenta. 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into cubes. 1/2 cup (3/4 oz./20 g) grated Parmigiano-Reggiano cheese. 1/4 cup (2 oz./60 g) mascarpone cheese. Kosher salt and freshly ground pepper, to taste.
From williams-sonoma.com
From williams-sonoma.com
BEST POLENTA WITH MUSHROOMS RECIPE - GOOD HOUSEKEEPING
Web Feb 17, 2022 1. red chile, thinly sliced. Kosher salt and pepper. 2 c. whole milk. 2 tbsp. unsalted butter. 4 oz. instant polenta (about 3/4 cup) 1/4 c. finely grated Pecorino Romano cheese. 1/4 c. finely...
From goodhousekeeping.com
From goodhousekeeping.com
CREAMY POLENTA WITH GARLIC SAGE MUSHROOMS - SIMPLY DELICIOUS
Web Feb 1, 2023 Butter. Parmesan. Use a vegetarian alternative, if required. Salt and pepper. For the creamy mushrooms: Butter. Olive oil can be used instead. Garlic. Sage. Mushrooms. I used a variety of mushrooms but use any fresh mushrooms you can find.
From simply-delicious-food.com
From simply-delicious-food.com
CREAMY VEGAN POLENTA WITH MUSHROOMS, TOMATOES, AND SPINACH - KITCHN
Web Feb 20, 2022 Paired with a saucy mixture of balsamic-laced mushrooms, burst cherry tomatoes, and spinach, this creamy vegan polenta dish is the perfect weeknight dinner. It calls for fewer than 10 ingredients and is ready in just 45 minutes. Here’s how to do it.
From thekitchn.com
From thekitchn.com
MASCARPONE POLENTA - HOME COOKING COLLECTIVE
Web Sep 18, 2022 Serving Suggestions. Jump to Recipe Instructions. What is Polenta? First, a primer on polenta. Polenta refers to the Italian dish of cornmeal boiled in liquid to a creamy, porridge-like consistency. Polenta is typically consumed in this thick, porridge-like state or sliced and deep-fried.
From homecookingcollective.com
From homecookingcollective.com
WHITE POLENTA WITH WILD MUSHROOMS AND ROBIOLA CHEESE RECIPE
Web May 23, 2017 Ingredients. 4 tablespoons unsalted butter. 2 tablespoons extra-virgin olive oil. 2 1/2 pounds assorted mushrooms, such as chanterelles, shiitake, oysters and creminis, stems trimmed, shiitake...
From foodandwine.com
From foodandwine.com
CREAMY POLENTA WITH MASCARPONE - COOK WHAT YOU LOVE
Web Nov 24, 2023 Ingredients. Polenta – Not instant polenta. Chicken broth – Use low or no-sodium broth to control the sodium. Mascarpone – You can use cream cheese if you can’t find mascarpone. Shallots – Finely chopped. Garlic – Fresh cloves; finely chopped. Butter – Unsalted butter. Salt and pepper – To taste. Parmesan – Freshly grated to garnish.
From cookwhatyoulove.com
From cookwhatyoulove.com
JOE WOODHOUSE’S RECIPES FOR SAUCY MUSHROOMS WITH GRILLED POLENTA…
Web 2 days ago A lovely, warming dish for the colder months, this also works as a pasta sauce or as the base for a bean stew. I use a 20cm x 25cm oven tray to set the polenta in, then portion it and grill the ...
From theguardian.com
From theguardian.com
CREAMY POLENTA WITH MUSHROOMS {A MEATLESS MONDAY RECIPE
Web Nov 9, 2020 Bring the water, milk, and salt to a boil in a medium saucepan over high heat. Whisk in the polenta to form a smooth slurry. Reduce the heat and cook slowly, whisking occasionally for 30 minutes. You will probably have to add more water to keep the porridge soupy before the polenta is ready. When the polenta is creamy, stir in the parmesan …
From themountainkitchen.com
From themountainkitchen.com
A CREAMY ONE-POT PASTA THAT PRETENDS IT’S RISOTTO
Web 1 day ago Feb. 28, 2024, 11:00 a.m. ET. Julia Gartland for The New York Times. Food Stylist: Michelle Gatton. The secret to the silkiest pasta sauces is not oil, cheese or even copious amounts of butter and ...
From nytimes.com
From nytimes.com
You'll also love