POLENTA GRATIN WITH MUSHROOM BOLOGNESE
This tasty recipe for polenta gratin is courtesy of Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a large skillet, heat vegetable oil over medium-high heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Add garlic and cook for 1 minute. Add mushrooms and thyme leaves; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and cook, about 2 minutes more.
- Add stock to skillet, 2 tablespoons at a time, bringing liquid to a simmer before each addition. Simmer until thickened, about 30 minutes. Remove from heat and set mushroom bolognese aside to cool.
- In a medium bowl, mix polenta with 2 tablespoons water to moisten. Bring 4 cups water to a boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.
- Preheat oven to 350 degrees. Spoon half of the polenta into a medium baking dish and cover with reserved mushroom bolognese. Top with remaining polenta and sprinkle with Parmigiano Reggiano.
- Transfer baking dish to oven and bake until top is golden, about 40 minutes. Serve immediately.
MUSHROOM BOLOGNESE
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
- Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.
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.
POLENTA GRATIN WITH MUSHROOM "BOLOGNESE"
Steps:
- Heat the peanut oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook for about 2 minutes more, then add the stock 2 tablespoons at a time, bringing to a simmer before each addition. Simmer the bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
- Moisten the polenta with 2 tablespoons of water, mixing well with your hands. Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually stir in the polenta. Stirring constantly, bring the polenta to a boil, then reduce the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Stir the olive oil into the polenta, season with salt, and remove it from the heat.
- TO ASSEMBLE: Heat the oven to 350 degrees. Spoon 1/2 the polenta into a medium baking dish and cover with 1/2 of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the Parmigiano-Reggiano cheese. Transfer the remaining sauce to a small saucepan and reserve.
- Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates and serve.
POLENTA GRATIN WITH MUSHROOM BOLOGNESE
Provided by Chris Styler
Categories Mushroom Side Bake Parmesan Cornmeal Fall Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
- 2. To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
- 3. Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese. Transfer the remaining sauce to a small saucepan and reserve.
- 4. Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
MUSHROOM BOLOGNESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
- Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.
HERB INFUSED POLENTA WITH MUSHROOM RAGOUT
Comforting and delicious on a cold day or evening, this polenta dish is made with soft polenta as opposed to the fried or set type. I first found this on woolfit's blog. For US measurements just hit the change button.
Provided by MarraMamba
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the milk, onion, herbs and garlic in a saucepan and slowly bring almost to the boil. Place the polenta in a large, heavy based saucepan, strain the infused milk onto the polenta, and whisk until blended.
- Stir constantly over moderate heat until the mixture returns to the boil. Reduce heat to very low (use a simmer mat if you have one) and cook, stirring frequently, for 20-30 minutes or until polenta is cooked and thickened.
- Fold in parmesan and butter and season well with salt and freshly ground black pepper. Serve immediately with the ragout.
- Ragout:.
- Heat the oil or butter in a large frypan or wok, and add the mushrooms (and rosemary, if using).
- Stir until begining to brown, then add the remaining herbs. Continue to fry until mushrooms are wilting and browned, then season with salt and pepper and serve with the polenta. If you have verjuice, you can use it to deglaze the pan and then drizzle the juices over before serving.
MUSHROOM BOLOGNESE
This is an ideal dish to make whenever you're bringing both vegans and non-vegans to the table. It's delicious, feeds a crowd and looks similar to its traditional meatier counterpart but is entirely plant-based. Plus, it's light for a pasta dish, yet still filling. The combination of different mushrooms, especially the dried porcini, is delectably umami.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
- Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
- Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
- Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
- Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!
CREAMY POLENTA AND BOLOGNESE SAUCE
Make and share this Creamy Polenta and Bolognese Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the polenta: add 3 cups chicken stock, cream, 1 crushed garlic clove, salt, and pepper to a saucepan over med-low heat.
- Bring to a gentle simmer and lower heat so it is barely bubbling; then start the Bolognese sauce.
- Heat a deep skillet over med-high heat; add olive oil to heated pan.
- Add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.
- Add the beef, pork, and veal to the pan; break the meat up with a wooden spoon.
- Brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.
- When the vegetables are tender, add the wine and scrape up the drippings; then add in the remaining 1 cup chicken stock and reduce for 5 minutes.
- Add in the tomatoes and lower heat to low.
- Simmer for 5-10 minutes; finish the sauce with the chopped parsley.
- As the Bolognese sauce is in its last 5-10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
- Taste for seasoning and adjust with salt and pepper.
- If the polenta is too stiff, loosen it up with a little chicken stock or water; turn the heat off and stir in the cheese.
- To serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS
Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.
Provided by KelBel
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
- Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
- Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
- In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
- Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
- Sprinkle 1/2 cup Gruyère over spinach and sauce.
- Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
- Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
- Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 209.2, Fat 16.8, SaturatedFat 8.9, Cholesterol 47.4, Sodium 235.2, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 9.1
POLENTA WITH CREAMY MUSHROOM SAUCE
I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.
Provided by Hey Jude
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Coat a baking sheet with cooking spray.
- Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
- Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes.
- Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
- Serve the sauce over the polenta.
Nutrition Facts : Calories 201.6, Fat 13.1, SaturatedFat 6.3, Cholesterol 32.7, Sodium 310.3, Carbohydrate 8.6, Fiber 1.5, Sugar 3.3, Protein 9.4
POLENTA WITH MUSHROOMS AND FONTINA
Be sure the Polenta is very soft (almost pourable) when spreading it in the baking dish. If necessary, thin with a little hot water. It will firm up as it bakes. Serve with a green salad or as a side dish to roasted chicken or meat. This one is time consuming and done the old fashioned Italian way.
Provided by Jencathen
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and sauté, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm.
- Position a rack in the center of an oven and preheat to 425 degrees F . Butter a 2 1/2-qt. baking dish.
- In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable.
- Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta.
- Place in the oven and bake until lightly browned, about 20 minutes.
- Cut into squares and serve immediately.
Nutrition Facts : Calories 446.6, Fat 28.8, SaturatedFat 17.2, Cholesterol 84.5, Sodium 434.9, Carbohydrate 34.4, Fiber 3.7, Sugar 2.1, Protein 15.5
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