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.
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.
POLENTA WITH MUSHROOMS
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
Steps:
- 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.
OVEN-ROASTED POLENTA WITH BLACK OLIVES, MOREL MUSHROOM RAGOUT AND GRILLED SPRING ASPARAGUS
Lindsay® Black Olives are a wonderful addition to this savory polenta. Polenta is roasted in the oven, plated over a warm mushroom ragout, and finished with zesty grilled asparagus.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 27
Steps:
- For the Polenta: Bring stock and milk to a boil. In a slow stream, add polenta, stirring constantly. Lower heat to medium and cook 2 1/2 hours, stirring occasionally. In the last 1/2 hour, add Lindsay® Black Olives, chopped garlic and grated Parmesan cheese. Season with salt, black pepper and chopped fresh rosemary. Pour onto oiled baking sheet and let cool 2 hours or overnight.
- Roasting: Preheat oven to broil. Invert baking sheet onto cutting surface, allowing polenta to slip out in one piece. Add olive oil to baking pan. Heat pan under broiler until just smoking. Cut polenta in to 6 even squares. Carefully add to hot pan and turn when lightly brown, approximately 3 minutes. Cook 2 more minutes and remove from pan. Keep warm.
- For the Mushroom Ragout: Saute sliced yellow onion in butter until lightly caramelized. Add washed morel mushrooms and oyster mushrooms. Cook 5 minutes or until soft. Add chopped garlic and cook 1 minute. Add shredded red chard, diced tomato and stock. Reduce on high heat for 3 minutes. Season with salt, black pepper and chopped fresh thyme. Keep warm.
- For the Grilled Asparagus: Trim white ends off asparagus. Blanch in salted water for 1 1/2 minutes or until just soft. Shock in ice water, remove and dry when completely cold. Marinate asparagus for 1 hour in olive oil, balsamic vinegar and thinly sliced red onion. Remove from marinade. Season with salt and red chili flakes. Grill over charcoal 3 minutes or until lightly charred on all sides. Keep warm.
- Assembly: Place roasted polenta on warm mushroom ragout and top with asparagus. Top with shaved or grated Parmesan cheese.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 38.6 g, Cholesterol 28.5 mg, Fat 36.7 g, Fiber 5.3 g, Protein 16.8 g, SaturatedFat 9 g, Sodium 973.4 mg, Sugar 10.3 g
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
OVEN-BAKED POLENTA
Provided by Nigella Lawson
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
- Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
- Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
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
BAKED POLENTA WITH SHIITAKE RAGOûT
Categories Garlic Mushroom Onion Appetizer Bake Mozzarella Parmesan Cornmeal Red Wine Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- Make the mushroom ragout:
- In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.
- Make the polenta:
- In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.
- Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.
- Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.
- Preheat the oven to 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.
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.
OVEN-ROASTED POLENTA WITH BLACK OLIVES, MOREL MUSHROOM RAGOUT AND GRILLED SPRING ASPARAGUS
Lindsay® Black Olives are a wonderful addition to this savory polenta. Polenta is roasted in the oven, plated over a warm mushroom ragout, and finished with zesty grilled asparagus.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 27
Steps:
- For the Polenta: Bring stock and milk to a boil. In a slow stream, add polenta, stirring constantly. Lower heat to medium and cook 2 1/2 hours, stirring occasionally. In the last 1/2 hour, add Lindsay® Black Olives, chopped garlic and grated Parmesan cheese. Season with salt, black pepper and chopped fresh rosemary. Pour onto oiled baking sheet and let cool 2 hours or overnight.
- Roasting: Preheat oven to broil. Invert baking sheet onto cutting surface, allowing polenta to slip out in one piece. Add olive oil to baking pan. Heat pan under broiler until just smoking. Cut polenta in to 6 even squares. Carefully add to hot pan and turn when lightly brown, approximately 3 minutes. Cook 2 more minutes and remove from pan. Keep warm.
- For the Mushroom Ragout: Saute sliced yellow onion in butter until lightly caramelized. Add washed morel mushrooms and oyster mushrooms. Cook 5 minutes or until soft. Add chopped garlic and cook 1 minute. Add shredded red chard, diced tomato and stock. Reduce on high heat for 3 minutes. Season with salt, black pepper and chopped fresh thyme. Keep warm.
- For the Grilled Asparagus: Trim white ends off asparagus. Blanch in salted water for 1 1/2 minutes or until just soft. Shock in ice water, remove and dry when completely cold. Marinate asparagus for 1 hour in olive oil, balsamic vinegar and thinly sliced red onion. Remove from marinade. Season with salt and red chili flakes. Grill over charcoal 3 minutes or until lightly charred on all sides. Keep warm.
- Assembly: Place roasted polenta on warm mushroom ragout and top with asparagus. Top with shaved or grated Parmesan cheese.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 38.6 g, Cholesterol 28.5 mg, Fat 36.7 g, Fiber 5.3 g, Protein 16.8 g, SaturatedFat 9 g, Sodium 973.4 mg, Sugar 10.3 g
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