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.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
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
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.
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 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
More about "polenta bites with carmaelized mushrooms recipes"
MUSHROOM & CARAMELISED ONION POLENTA BITES | DELICIOUS EVERYDAY
From deliciouseveryday.com
4.4/5 (24)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.
SEARED POLENTA ROUNDS WITH MUSHROOMS AND CARAMELIZED ONIONS
From parsnipsandpastries.com
4.4/5 (5)Total Time 1 hrEstimated Reading Time 4 mins
- Caramelize the onions. Heat the butter and olive oil over medium heat until hot. Add the sliced onions and stir gently to coat. Spread the onions in one even layer, and cook until golden brown and caramelized, stirring every 5 minutes or so for about 40 minutes (or until caramelized).
- Once caramelized, add the vegetable stock to deglaze the pan and scrape the browned bits. Add in the mushrooms and garlic, and season to taste with sea salt and pepper. Cook until the mushrooms are browned and tender. Stir in the mushroom sauce, lower heat, and bring to a slow simmer.
- In the meantime, cut the polenta tube into 8 even rounds. Sear the polenta rounds in a bit of olive oil and season each side with freshly cracked pepper. Cook until the polenta is golden brown on each side, about 4-5 minutes per side. Transfer to plates.
- Spoon the mushroom mixture over the polenta rounds and top with 2 teaspoons Parmigiano cheese per serving and fresh parsley. Enjoy!
POLENTA BITES WITH GARLIC BUTTER MUSHROOMS - FOR THE …
From fortheloveofcooking.net
MUSHROOM POLENTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DELICIOUS AND EASY MUSHROOM POLENTA WITH LEEK CONFIT …
From whatsgabycooking.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON APPéTIT
From bonappetit.com
CREAMY PARMESAN POLENTA WITH BEER SAUTéED MUSHROOMS
From servingdumplings.com
POLENTA WITH SAUTéED MUSHROOMS RECIPE — THE MOM 100
From themom100.com
EASY CREAMY POLENTA RECIPE WITH SAUTéED MUSHROOMS
From thetravelbite.com
CREAMY POLENTA & CARAMELIZED ONIONS - BITES OF JUPITER
From bitesofjupiter.com
BAKED POLENTA WITH MUSHROOMS - FOOD & WINE
From foodandwine.com
CREAMY MUSHROOM POLENTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
POLENTA CROSTINI BITES WITH CARAMELIZED MUSHROOM CICCHETTI
From italianbellavita.com
POLENTA BITES WITH CARAMELIZED MUSHROOMS | RECIPES WIKI | FANDOM
From recipes.fandom.com
MOTHER’S DAY BRUNCH RECIPE: CURTIS STONE’S BREAKFAST STRATA WITH …
From smh.com.au
POLENTA BITES WITH CARAMELIZED MUSHROOMS – RECIPES NETWORK
From recipenet.org
You'll also love