POLENTA AI FUNGHI PORCINI
Provided by Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
- In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
- Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
- Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.
PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
Categories Beef Garlic Herb Mushroom Quick & Easy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
- Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
BUTTER-BASTED PORK LOIN WITH STUFFING CRUST & CHEESY POLENTA
Bring big flavours and contrasting textures to your Sunday lunch table with this juicy roast pork, crusted with crunchy sage and onion stuffing
Provided by Tom Kerridge
Categories Main course
Time 2h15m
Yield Serves 4 generously
Number Of Ingredients 26
Steps:
- First, make the stuffing crust, as this will keep. Heat oven to 140C/120C fan/gas 1. Place the slices of bread on a baking sheet, drizzle with the rapeseed oil and dust with the cayenne pepper. Bake in the oven until the bread is completely dry and browned just a little - this will take about 20 mins. Remove from the oven and rub with the garlic cloves while still warm. Use a whole clove on each slice, or half if you have small slices. Leave the toasted slices to cool, then put them in a food processor and blitz to rough but not too big breadcrumbs. Empty the crumbs into a mixing bowl and add the dried sage and onion, the parsley and a good pinch of sea salt. Mix together, then set aside in an airtight container. Can be made up to 2 days ahead without the parsley (see tip, below left).
- Turn down the oven to 120C/100C fan/ gas ½. Score the layer of fat on the pork with a sharp knife, working diagonally along the length, then score again in the opposite direction. Tie the loin with butcher's string to help keep its shape and cook evenly. Heat the rapeseed oil in an ovenproof frying pan and add the pork, fat-side down. Sear and brown the top layer of fat, then turn the pork over and throw in the butter, garlic, rosemary, thyme, pepper and 2 tsp table salt. Once the butter has melted, add the lemon zest and juice to create a fragrant cooking liquor. Roll the pork around in the buttery juices and baste so that it is well coated.
- Place the pan with the pork in the oven and set your timer for 1 hr 15 mins. Baste the meat with the buttery juices every 15 mins. At the end of the cooking time, test the thickest part of the pork with a digital thermometer - it should read 70C when ready. If the meat hasn't reached the temperature, return it to the oven for 5 mins, then check again. Once the pork is cooked, remove from the oven and leave to rest for 10 mins. If you don't have a digital thermometer, cook the pork for 1 hr 20 mins.
- While the pork is resting, pour the milk for the polenta into a saucepan and bring to the boil. Whisk in the polenta and cook over a medium heat until thickened, following pack instructions - it needs to be the texture of creamy mash. If your polenta is too thick, add a little more milk to loosen it. When it is ready, remove from the heat and whisk in the butter, Parmesan, lemon zest, truffle oil, fresh truffle (if using), salt and the cayenne to taste. Pour into a serving bowl and sprinkle over the chives.
- Untie the rested pork loin and give it a final baste with the cooking liquor. Tip the crust into a roasting tin, then roll the pork loin in it, making sure it gets a good covering. Thickly slice the pork and serve with the soft polenta, Romanesco or broccoli sprinkled with toasted hazelnuts, and the buttery juices.
Nutrition Facts : Calories 1106 calories, Fat 87 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 5.4 milligram of sodium
More about "porcini crusted pork with polenta recipes"
BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA RECIPES
Web Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time. Provided by ellie_ Categories Pork. Time 9h30m. Yield 4 …
From tfrecipes.com
From tfrecipes.com
PORCINI-CRUSTED PORK TENDERLOIN - ELLIE KRIEGER
Web Porcini-Crusted Pork Tenderloin. 1 teaspoon coriander seed 1/2 teaspoon whole black peppercorns 1/2 ounce dried porcini mushrooms 1 large pork tenderloin (about 11/8 pounds) 2 teaspoons Dijon-style mustard Flaked sea …
From elliekrieger.com
From elliekrieger.com
POLENTA AND PORCINI RECIPES - SUPERCOOK
Web browse 23 polenta and porcini recipes collected from the top recipe websites in the world
From supercook.com
From supercook.com
PORCINI-CRUSTED PORK WITH POLENTA RECIPE: HOW TO MAKE IT - TASTE …
Web May 24, 2022 Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.
From stage.tasteofhome.com
From stage.tasteofhome.com
PORCINI CRUSTED FILET WITH PORTABELLA ZIN SAUCE AND CREAMY …
Web Get Porcini Crusted Filet with Portabella Zin Sauce and Creamy Gorgonzola Polenta Recipe from Cooking Channel
From cookingchanneltv.com
From cookingchanneltv.com
PIN ON PORK - PINTEREST
Web Aug 10, 2022 - Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.
From pinterest.com
From pinterest.com
HERB-CRUSTED PORK TENDERLOIN WITH CREAMY POLENTA
Web Feb 17, 2020 Step 1: First, we're locking in the juicy flavor and moisture of the tenderloin. Give it a good rub with some olive oil... Step 2: Once the tenderloin has been seared on all sides, turn off the heat, scooch the tenderloin to one side of the... Step 3: Make the polenta. Bring water and milk to a ...
From passmesometasty.com
From passmesometasty.com
PORCINI PORK TENDERLOIN RECIPES
Web 2022-07-06 Tuscan Pork Stir-Fry Pork green beans, olive oil, salt, dried basil, polenta, pork tenderloin and 7 more Eggplant Ragu with Creamy Polenta in Seconds Seconds sugar, olive oil, portabella mushroom, butter, salt, apple cider vinegar and 8 more Breakfast Polenta Crostini with Ham & Wisconsin Asiago Pork From yummly.com
From tfrecipes.com
From tfrecipes.com
PORCINI CRUSTED PORK WITH POLENTA RECIPES- RECIPERT
Web Free Porcini Crusted Pork With Polenta Recipes with ingredients, step by step and other related foods
From recipert.com
From recipert.com
PORCINI-CRUSTED PORK WITH POLENTA | PUNCHFORK
Web 4 bone-in pork loin chops (7 ounces each) 1 package (1 ounce) dried porcini mushrooms; 1/4 teaspoon dried rosemary, crushed; 1 tube (1 pound) polenta; 2 teaspoons olive oil; 1/2 cup grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper
From punchfork.com
From punchfork.com
45567 PORCINI CRUSTED PORK WITH POLENTA RECIPES - RECIPEOFHEALTH
Web whole beef tenderloin , trimmed of fat, silverskin, and the chain (see cooks notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast, salt, freshly ground black pepper, olive
From recipeofhealth.com
From recipeofhealth.com
PORCINI-CRUSTED PORK WITH POLENTA RECIPE - RECIPEOFHEALTH
Web Get full Porcini-Crusted Pork with Polenta Recipe ingredients, how-to directions, calories and nutrition review. Rate this Porcini-Crusted Pork with Polenta recipe with 1 package (1 oz) dried porcini mushrooms, 1/4 tsp salt, 1/4 tsp pepper, 4 bone-in pork loin chops (7 oz each), 2 tsp olive oil, 1 tube (1 lb) polenta, 1/2 cup grated parmesan ...
From recipeofhealth.com
From recipeofhealth.com
PORK TENDERLOIN W/ PORCINI AND CREAMY POLENTA - CHEF'S PENCIL
Web Apr 10, 2023 Instructions Combine the milk and an equal amount of water, add salt and boil in a covered pot on low heat. When it starts to boil,... Season the pork tenderloin with salt and pepper and fry on all sides in a pre-heated pan. Transfer to a tray and bake... In the same hot pan used for frying the ...
From chefspencil.com
From chefspencil.com
HERB CRUSTED PORK TENDERLOIN | COOKING TECHNIQUES - GREAT CHEFS
Web Whisk in remaining tablespoon of butter. Cooked mushrooms can be added at this point. With a pastry brush, coat pork with mustard and then roll in herbs; cover all pork. Slice on diagonal into 4 pieces. To serve: Place polenta cake in center of a large, heated, square plate. Top with four pieces of pork tenderloin. Top with sauce.
From greatchefs.com
From greatchefs.com
PORCINI-CRUSTED PORK CHOPS RECIPE WILL MAKE YOU BELIEVE IN THE …
Web Mar 3, 2022 Here, dried porcini mushrooms are finely ground, then mixed with salt and pepper and sprinkled onto boneless pork chops slathered with Dijon mustard. (You could substitute chicken breast, if you ...
From washingtonpost.com
From washingtonpost.com
10 BEST PORK TENDERLOIN AND POLENTA RECIPES | YUMMLY
Web Sep 28, 2023 boar, cocoa butter, fresh sage, cloves, polenta, ground black pepper and 7 more. The Best Pork Tenderloin And Polenta Recipes on Yummly | Tuscan Pork Stir-fry, Tuscan Pork And Beans, Classic Polenta.
From yummly.com
From yummly.com
CREAMY POLENTA WITH PORCINI MUSHROOMS RECIPE | EAT SMARTER USA
Web Stir in the polenta and cook according to the package directions. Remove from the heat, stir in the butter, and season to taste with salt, pepper, and nutmeg. 2.
From eatsmarter.com
From eatsmarter.com
BEST PORCINI CRUSTED PORK WITH POLENTA RECIPES - RECIPERT.COM
Web Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.
From recipert.com
From recipert.com
BEST PORCINI CRUSTED PORK WITH POLENTA RECIPES
Web PORK; Rub the pork with 1 Tablespoon salt and pepper, a teaspoon of paprika, and one of the smashed garlic cloves. Place in a plastic zip bag or plastic storage container. Store in the fridge overnight or a for a few hours before cooking. Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern.
From alicerecipes.com
From alicerecipes.com
You'll also love