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 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.
POLENTA BITES WITH CARAMELIZED MUSHROOMS
Yield 24 serves 8
Number Of Ingredients 18
Steps:
- POLENTA: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream. MUSHROOMS: Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat. ASSEMBLY: Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.
POLENTA BITES WITH CARAMELIZED MUSHROOMS
This needs to be served piping hot, have polenta and mushrooms ready to go; as guests arrive. Create a spoonful bite-size bits as needed. What a delicious indulgence! You will need a lot of extra spoons, so if you are serving this to guests - have them ready, as well. Found this on Napa Style web site. Update:10/09/2006 -- we had this the other night and served it on Chinese soup spoons and it worked out great!
Provided by Manami
Categories Grains
Time 55m
Yield 50 spoonsful, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cooking the Polenta:.
- In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
- Add polents gradually, whisking constantly.
- When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
- Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
- Add Parmesan and stir.
- Keep warm over low heat, stirring occasionally.
- If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
- To Prepare Mushrooms:.
- In medium skillet over high heat, heat olive oil.
- When oil is hot, sprinkle in mushrooms in a single layer.
- DO NOT STIR THEM!
- Let them sizzle until they have caramelized on the bottom, 2 minutes.
- When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
- Continue to cook with out stirring for 5 minutes.
- Season again, with salt & pepper to taste.
- Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
- Continue to cook until garlic turns brown.
- DO NOT BURN THE GARLIC!
- Add the thyme and cook for 10 seconds.
- Add lemon juice and wine.
- Cook until the mushrooms are glazed with the sauce.
- Add parsley then stir and remove from heat.
- Place 1 tablespoon of warm polenta onto a spoon.
- Place 1/2 teaspoon of mushroom mixture on the polenta.
- Garnish with a sprinkle of Parmesan.
- Serve at once.
Nutrition Facts : Calories 718.4, Fat 61.2, SaturatedFat 34.1, Cholesterol 190.3, Sodium 815, Carbohydrate 26.4, Fiber 1.9, Sugar 2.8, Protein 13.8
POLENTA BITES WITH CARAMELIZED MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield about 50 spoonfuls
Number Of Ingredients 16
Steps:
- Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
- Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
- Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.
More about "polenta bites with caramelized mushrooms recipes"
POLENTA WITH CARAMELIZED MUSHROOMS ... - HALF BAKED …
From halfbakedharvest.com
4.6/5 (16)Total Time 45 minsCategory Main CourseCalories 439 per serving
- To make the polenta. Pour the veggie broth (or water) and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the fontina cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- In a medium skillet over high heat, add 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter, the garlic and thyme and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce.
- To assemble, spoon the polenta into bowl, dollop with a spoonful of marinara (or just leave out if this is not your thing), add the mushrooms and top with an egg. Garnish with black pepper, chopped parsley and the goat cheese. Eat!
MEATLESS MONDAY: CARAMELIZED MUSHROOM POLENTA …
From thefitfoodiemama.com
CARAMELIZED RED ONIONS POLENTA BITES (VEGAN, GLUTEN FREE ...
From delscookingtwist.com
5/5 (1)Category AppetizerCuisine VeganTotal Time 1 hr 25 mins
- Line a baking tray with parchment paper (or a square 9×9-inch pan, approx. 22 cm) and brush with oil.
- In a medium saucepan over medium-high heat, combine coconut milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. You want a consistency approaching thick oatmeal. Stir 1 tablespoon oil into cooked cornmeal (polenta) and stir well.
- Spoon cornmeal onto prepared pan, working quickly so it does not stiffen. Spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper.
POLENTA WITH MUSHROOMS AND CARAMELIZED ONIONS | CRAVINGS ...
From cravingsjournal.com
Cuisine LowCategory Main CourseServings 3Total Time 1 hr 10 mins
- Wash the mushrooms and cut off the end of the stalk. Slice them thinly or cut the in quarters, whichever you prefer.
- Cut the onion in thin slices; if they are thick they take longer and the caramelization tends to not go all the way through.
- Mix the polenta with the cold or room temperature milk using a whisk. Turn on the heat to medium and whisk constantly as polenta can stick to the bottom of the pan and burn; specially once it has started to boil.
POLENTA WITH CARAMELIZED MUSHROOMS - THE VIET VEGAN
From thevietvegan.com
Reviews 9Estimated Reading Time 7 minsServings 4
- In a large pot, combine the polenta, garlic powder, sesame oil, water and mushroom broth (or other broth) over medium heat. Once boiling, bring down to a simmer, and gradually add the almond milk (1/4 cup at a time every 5 minutes or so). Stir occasionally to keep the bottom from burning.
- In a shallow pan or pot, combine the onion, garlic, and olive oil, and cook over medium heat until fragrant and the onions are starting to be translucent.
- Add the mushrooms and mushroom broth granules (or the salt, balsamic vinegar and sugar) and cook over medium low heat until the mushrooms have caramelized and onions have cooked down. This may take about 10 minutes with occasional stirring.
POLENTA BITES WITH OLIVE TAPENADE - LAVENDER & MACARONS
From lavenderandmacarons.com
5/5 (7)Total Time 25 minsCategory AppetizerCalories 96 per serving
- In a large skillet, heat 3 tablespoons of oil and over medium-high heat. Add polenta and cook for 3-4 minutes on each side or until golden brown.
- Meanwhile, in a bowl of a standing mixer, combine olives, capers, anchovies, lemon juice, parsley, 1 clove of garlic and 1 tablespoons of olive oil. Pulse until everything is finely chopped.
- Arrange polenta on a serving plate, top with a teaspoonful of tapenade, garnish with tomato half and parsley leaf.
MUSHROOM & CARAMELISED ONION POLENTA BITES | DELICIOUS ...
From deliciouseveryday.com
4.4/5 (22)Total Time 45 minsCategory AppetizerCalories 83 per serving
- Start by making the polenta. Grease a baking tray (I used a 30cm x 20cm tray) and set aside. Then in a medium saucepan bring the vegetable stock and butter to the boil. Gradually whisk in the polenta and reduce the heat to medium low. Continue whisking the polenta until it becomes thick and creamy, around 10 minutes. Remove from the heat and whisk in the parmesan. Pour the polenta into the prepared tray and cover and set aside for 15 to 20 minutes to set.
- To make the caramelised onions, heat a large frying pan over a medium low heat and add the olive oil before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic and brown sugar. Cook for a further 10 minutes until caramelised. Set aside.
- For the mushrooms, heat a large frying pan over a medium heat and add the olive oil. Add the mushrooms and season with salt and pepper. Cook for 10 minutes before adding the garlic and cook for 2 minutes before adding the rose or red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
- Cut the polenta into bite size squares and coat in flour or uncooked polenta (the polenta will provide extra crunch). Heat a large frying pan over a medium heat and add oil. Once the pan has come to heat add the polenta squares and fry for 2 to 3 minutes on each side or until golden. Drain on paper towel.
POLENTA CAKES WITH ONIONS & MUSHROOMS - DELUSCIOUS BITES
From delusciousbites.com
Estimated Reading Time 5 mins
CARAMELIZED MUSHROOM POLENTA - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (1)Category DinnerCuisine ItalianEstimated Reading Time 5 mins
- Bring the water to a boil in a medium saucepan over medium high heat. Slowly add the polenta, stir with a wooden spoon, and add 1 tsp salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes. Add the milk, 2 tbsp of the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-low heat until just warmed through and soft enough to drop easily from a spoon, a few minutes more. Cover to keep warm.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and mushrooms and cook until they begin to brown and release their liquid, about 5 minutes. Raise the heat to medium-high and cook, stirring occasionally, until the mushrooms are crispy but still juicy, seasoning with salt and pepper toward the end of cooking. Add the shallot, garlic and thyme and cook 4 minutes more. Add the half and half and the wine. Reduce the heat to medium and cook, stirring frequently, until the liquid thickens just slightly and coats the mushrooms evenly, a few minutes more. Discard the thyme sprig and stir in the remaining 2 tablespoons of butter. Taste and season with more salt and pepper as needed.
- Transfer the mushrooms on top of the polenta and serve family style. Or spoon the polenta into bowls and top with the mushrooms and garnish with herbs.
MUSHROOM AND CARAMELIZED ONION POLENTA ... - HONEST COOKING
From honestcooking.com
5/5 (1)Category AppetiserAuthor Jennifer DonoghueTotal Time 55 mins
POLENTA CROSTINI BITES WITH CARAMELIZED MUSHROOM CICCHETTI
From italianbellavita.com
Reviews 117Servings 1
POLENTA MUSHROOM CANAPé - FIESTA FRIDAY - FOOD
From fiestafriday.net
Category Appetizer/SnackEstimated Reading Time 5 mins
POLENTA WITH MUSHROOMS, KALE, CARAMELIZED ONION AND ...
From everydayannie.com
Estimated Reading Time 7 mins
POLENTA WITH CARAMELIZED ONIONS AND MUSHROOMS
From prevention.com
Cuisine ItalianEstimated Reading Time 2 minsServings 4Total Time 45 mins
FRIED POLENTA WITH CARAMELIZED ONIONS & SAUTEED MUSHROOMS ...
From ciaochowbambina.com
Reviews 8Estimated Reading Time 4 mins
POLENTA WITH CARAMELIZED MUSHROOMS - NOSH & MORE
From noshandmore.com
Servings 10Category Appetizers
MUSHROOM POLENTA BITES - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 6 mins
MUSHROOM POLENTA SQUARES WITH CARAMELISED ONIONS | FOOD ...
From pinterest.com
CREAMY POLENTA WITH CARAMELIZED MUSHROOM MEAL KIT …
From makegoodfood.ca
BAKED POLENTA WITH MUSHROOMS - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPES FOR POLENTA BITES WITH CARAMELIZED MUSHROOMS
From cooktime24.com
POLENTA CROSTINI BITES WITH CARAMELIZED MUSHROOM CICCHETTI ...
From 1900cucina.it
POLENTA BITES WITH CARAMELIZED MUSHROOMS RECIPE | MICHAEL ...
From crecipe.com
POLENTA BITES WITH CARAMELIZED MUSHROOMS RECIPE
From crecipe.com
POLENTA BITES WITH CARAMELIZED MUSHROOMS | RECIPE ...
From pinterest.com
POLENTA BITES WITH CARAMELIZED MUSHROOMS – RECIPES NETWORK
From recipenet.org
POLENTA BITES WITH CARAMELIZED MUSHROOMS RECIPE | EAT YOUR ...
From eatyourbooks.com
POLENTA BITES WITH CARAMELIZED MUSHROOMS BEST RECIPES
From cookingtoday.net
POLENTA OLIVE TAPENADE BITES RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY POLENTA WITH CARAMELIZED ONIONS, GOAT CHEESE &AMP ...
From blog.abingdonmanor.com
POLENTA CROSTINI BITES WITH CARAMELIZED MUSHROOM CICCHETTI ...
From pinterest.ca
CREAMY POLENTA WITH CARAMELIZED MUSHROOM MEAL KIT …
From makegoodfood.ca
CREAMY POLENTA - JULE'S FOODS
From julesfoods.net
POLENTA BITES WITH CARAMELIZED MUSHROOMS
From champsdiet.com
POLENTA BITES WITH CARAMELIZED MUSHROOMS | RECIPES WIKI ...
From recipes.fandom.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #side-dishes #vegetables #american #dinner-party #grains #stove-top #dietary #comfort-food #californian #low-carb #mushrooms #low-in-something #pasta-rice-and-grains #onions #taste-mood #savory #equipment #presentation #served-hot
You'll also love