Roasted Polenta With Fontina And Wild Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLENTA SQUARES WITH WILD MUSHROOMS AND FONTINA

A mix of mushrooms gives the best range of textures and earthy flavors, and the assortment also looks more interesting than just one variety of mushroom would. Once the polenta is cold and set, it can be covered with plastic wrap and refrigerated for up to three days. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 3h20m

Yield Makes 24

Number Of Ingredients 7



Polenta Squares with Wild Mushrooms and Fontina image

Steps:

  • Bring 4 1/2 cups water to a boil in a large, heavy-bottomed pot; season with salt. Bring another 4 cups water to a simmer in a small saucepan. Gradually add polenta to large pot, whisking constantly until combined. Reduce heat until only one or two large bubbles break surface at a time, adjusting heat as necessary.
  • Whisk 2 ladlefuls of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of simmering water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (Adjust heat as necessary.)
  • Pour polenta into a slightly damp 9-by-13-inch baking dish. Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours.
  • Preheat oven to 450 degrees. In a bowl, toss together mushrooms, shallot, thyme, and oil; season with salt.
  • Turn out polenta onto a cutting board. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. Roast until polenta is crisp on bottom, cheese is melted, and mushrooms are wilted and golden brown, about 25 minutes. Serve immediately.

Coarse salt
1 1/2 cups coarse-ground polenta
8 ounces mixed mushrooms, such as cremini, oyster, chanterelle, and hen-of-the-woods, trimmed and thinly sliced
1 shallot, thinly sliced
1 teaspoon packed fresh thyme leaves
3 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 cups shredded Italian fontina

POLENTA WITH ROASTED TOMATOES

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8



Polenta with Roasted Tomatoes image

Steps:

  • Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
  • Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
  • Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
  • Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

1 28-ounce can San Marzano plum tomatoes, drained
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup instant polenta
Freshly ground pepper
2 bunches Swiss chard (about 2 pounds)
4 tablespoons unsalted butter
1 7.5-ounce package farmer cheese, crumbled

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



Polenta Bites with Wild Mushrooms and Fontina image

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.

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9



Baked Polenta with Mushrooms & Blue Cheese image

Steps:

  • Preheat the oven to 400 degrees.
  • Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
  • Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
  • Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
3 tablespoons good olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 1/2 cups good chicken stock, preferably homemade
2 cups half-and-half
3/4 cup fine cornmeal
1/4 cup imported Italian mascarpone cheese
4 ounces Gorgonzola piccante, crumbled

POLENTA WITH FONTINA AND MUSHROOMS

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0



Polenta with Fontina and Mushrooms image

Steps:

  • Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

ROASTED POLENTA WITH FONTINA AND WILD MUSHROOMS

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7



Roasted Polenta with Fontina and Wild Mushrooms image

Steps:

  • Preheat oven to 450 degrees. Cut cold polenta into squares, transfer to a baking sheet, and brush tops with oil; sprinkle with fontina. Toss mushrooms with shallot, thyme, oil, and salt. Top each square with mushroom mixture. Roast until polenta is crisp on bottom and mushrooms are wilted and golden brown.

Polenta
Olive oil
Shredded fontina
Sliced wild mushrooms
Thinly sliced shallot
Fresh thyme leaves
Salt

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



Creamy Polenta With Mushrooms image

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

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 13



Polenta Crackers with Roasted Wild Mushrooms image

Steps:

  • For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
  • Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
  • For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
  • Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
  • In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
  • Serve the crackers with the mushrooms on the side for topping.

3/4 cup all-purpose flour, plus more for dusting
1/2 cup yellow cornmeal
1/3 cup grated Parmesan
3/4 teaspoon finely chopped fresh tarragon
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus more as needed
1 pound mixed wild mushrooms such as shiitake, oyster and cremini, sliced
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon

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



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese image

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.

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

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



Polenta With Mushrooms and Fontina image

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

1/2 cup butter, unsalted
1 lb fresh mushrooms, brushed clean and cut into 1/4-inch slices
salt
freshly grated nutmeg
7 cups water
2 cups italian polenta
1/2 lb Fontina cheese, thinly sliced

CRUNCHY POLENTA ROASTIES

Coat potatoes in olive oil and dried polenta and you'll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for Sunday lunch

Provided by Juliet Sear

Categories     Side dish

Time 1h30m

Number Of Ingredients 3



Crunchy polenta roasties image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour a good glug of oil in a large roasting tin and put in the oven. Put the potatoes in a saucepan and cover with boiling water from the kettle. Bring to the boil and cook for 7-8 mins.
  • Drain the potatoes, then toss them in the polenta to help them dry out and get a fluffy coating. Carefully tip the potatoes into the hot roasting tin, drizzle over a little more oil and toss to coat.
  • Roast for 30 mins, then turn them over and roast for 30 mins. Turn once more and cook for a further 10 mins. These can go on the lower shelf while you make an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.

Nutrition Facts : Calories 479 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

9 large potatoes (about 1.25kg), peeled and cut into large chunks
about 200ml olive oil
1-2 tbsp dried polenta

POLENTA WITH WILD MUSHROOMS

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7



Polenta With Wild Mushrooms image

Steps:

  • Stir the polenta thoroughly into one cup of stock. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. Cook until mixture thickens, a couple of minutes. Stir in the cheese. Season with salt and pepper. Keep warm.
  • Heat the oil in a nonstick pan until it is very hot. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. Season with salt and pepper. Spoon the mushrooms over the top of the polenta, and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 663 milligrams, Sugar 2 grams

1 cup quick-cooking polenta
4 cups low-sodium chicken stock or broth
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried

More about "roasted polenta with fontina and wild mushrooms recipes"

CREAMY POLENTA WITH ROASTED MUSHROOMS - TWO PEAS
Web May 25, 2018 In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour …
From twopeasandtheirpod.com
5/5 (5)
Total Time 40 mins
Estimated Reading Time 4 mins
  • Preheat the oven to 400 degrees F. Place mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar. Add in garlic and toss. Season with salt and pepper. Spread mushrooms evenly onto a large greased baking sheet. Roast for 15-20 minutes or until mushrooms are tender, stirring once. Remove from the oven and stir in parsley.
  • While the mushrooms are roasting, make the polenta. In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes total. Remove from heat and stir in the butter and Parmesan cheese.
  • Divide the polenta into four bowls. Top with roasted mushrooms and garnish with Parmesan cheese, if desired. Serve immediately.
creamy-polenta-with-roasted-mushrooms-two-peas image


POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE
Web Sep 18, 2018 Transfer to upper rack in oven and let mushrooms roast while you prepare polenta. Step 2 Bring 4½ cups water to a simmer in a …
From bonappetit.com
4.6/5 (55)
Servings 4
  • Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
  • Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
  • Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
polenta-with-roasted-mushrooms-and-thyme image


BAKED POLENTA WITH MUSHROOMS - FOOD & WINE
Web Dec 5, 2019 6 ounces fontina, grated (about 1 1/2 cups) Directions Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream,...
From foodandwine.com
baked-polenta-with-mushrooms-food-wine image


POLENTA GRATIN WITH MUSHROOMS AND FONTINA - LOS …
Web Feb 16, 2013 2 fresh shiitake mushrooms, stems removed and sliced 1 clove garlic, minced 1 sprig fresh rosemary ¼ pound Fontina cheese, sliced 1 Heat the oven to 350 degrees. Put the polenta in a 2-quart...
From latimes.com
polenta-gratin-with-mushrooms-and-fontina-los image


POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE | FEASTING …
Web Nov 12, 2011 MUSHROOMS: While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if …
From feastingathome.com
polenta-with-wild-mushrooms-garlic-and-sage-feasting image


THE CREAMY, CHEESY POLENTA DISH YOU’LL WANT THIS FALL
Web Oct 8, 2020 Preheat an oven to 450°F (230°C). In a large pot over high heat, bring 5 cups (40 fl. oz./1.25 l) of water and 1/2 tsp. salt to a boil. Stir in the polenta and bring to a boil. Reduce the heat to low and cook, stirring …
From blog.williams-sonoma.com
the-creamy-cheesy-polenta-dish-youll-want-this-fall image


POLENTA BITES WITH MUSHROOM AND FONTINA | RECIPES | FUSTINI'S OILS …
Web Roast polenta until lightly golden brown and warmed through about 25 minutes. Melt butter with the remaining 2 tbsp. oil in a large, deep skillet over medium-high heat. Add …
From fustinis.com


RECIPE: TRUFFLED ROASTED MUSHROOMS ON GARLIC POLENTA
Web Transfer to a small sheet pan and smooth with a spatula. Set aside to cool. Toss mushrooms with truffle oil, salt and pepper on a large sheet pan. Roast until tender, 15 …
From wholefoodsmarket.com


POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS RECIPE
Web May 23, 2017 One 18-ounce log of prepared polenta, cut into 1/4-inch slices 3 ounces Gruyère cheese, shredded (1 cup) Directions Preheat the oven to 350°. In a large …
From foodandwine.com


POLENTA BITES WITH WILD MUSHROOMS AND FONTINA – COOKDIARIES
Web Aug 3, 2020 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, …
From cookdiaries.com


MASCARPONE POLENTA WITH BROWN BUTTER MUSHROOMS RECIPE
Web Mar 29, 2023 Bring 5 cups water, 1/4 cup butter, garlic, 2 1/4 teaspoons salt, and 1/2 teaspoon pepper to a boil in a large saucepan over medium-high. Remove and discard …
From foodandwine.com


POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS - FOOD NETWORK …
Web Feb 4, 2022 Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well …
From foodnetwork.ca


Related Search