POLENTA SQUARES WITH MUSHROOM RAGU
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 36 bite-size hors d'oeuvres
Number Of Ingredients 12
Steps:
- Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
- Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
- Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.
POLENTA WITH MUSHROOM RAGOUT
Steps:
- FOR THE POLENTA
- Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
- FOR THE RAGOUT
- Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
- To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
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
SOFT POLENTA WITH MUSHROOM RAGU
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h20m
Number Of Ingredients 16
Steps:
- Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
- In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)
- Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).
- To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.
MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)
We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.
Provided by Marlitt
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mushroom Ragout:.
- Heat olive oil in a large pan over medium heat.
- Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
- Add mushrooms and toss.
- Pour wine or water over mushroom mixture and season with salt and pepper.
- Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
- While mushrooms are simmering start the polenta.
- Stir in fontina cheese and stir until cheese has melted.
- Polenta:.
- Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
- Pour in the 3 cups of broth add the salt and bring to a boil.
- Pour in the cornmeal stirring constantly.
- Reduce heat to low and cook 20 minutes stirring often.
- Stir in cheese.
- Quickly turn into a large shallow bowl.
- Pour mushroom mixture over top, and sprinkle with additional parsley.
- Serve immediately.
Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1
POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients. Add onions and cook until they are soft and golden, about 10 minutes.
- Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
- Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
- Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
- When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
- Combine contents of both pans and use to top polenta. This can be made a day ahead.
- To serve, heat oven to 350 degrees. Bake for 20 to 25 minutes.
- Divide both polenta and sauce in half. Use two 10-by-15-inch glass baking dishes. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish . Arrange half of polenta slices over the sauce. Spoon another third of sauce over polenta. Top with remaining polenta and then with remaining sauce. Repeat with second dish and remaining ingredients.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 9 grams
FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU
You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h45m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
- Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
- While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
- Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
- Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g
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 SQUARES WITH MUSHROOM RAGU
This one is from Giada. I watched her make it on Everyday Italian and had to have it. I have not tried it yet, but plan to in the near future.
Provided by SkinnyMinnie
Categories Vegetable
Time 40m
Yield 36 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan.
- Gradually whisk in the polenta.
- Reduce heat to medium low.
- Stir constantly until the polenta thickens, about 5 minute.
- Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick.
- Cover and let stand at room temperature until set, about 15 minute.
- Meanwhile, heat the oil in a heavy large frying pan over medium-high heat.
- Add the mushrooms and onion.
- Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute.
- Add the garlic and saute until the mushrooms are golden brown, about 2 min longer.
- Decrease the heat to medium-low and add the Marsala.
- Cover and simmer until the Marsala has reduced by about half, about 5 minute.
- Stir the flour and remaining 2 Tbs of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture.
- Cover and simmer until the sauce thickens slightly, about 2 minute.
- Remove from the heat.
- Stir in the parsley.
- Season the ragu to taste, with more salt and pepper is necessary.
- Cut the polenta into 36 bite sized squares.
- Arrange the polenta squares on a platter and spoon the warm ragu over the top.
- Serve immediately.
Nutrition Facts : Calories 35.2, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 73.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 0.2
More about "soft polenta with mushroom ragu recipes"
CREAMY POLENTA WITH MUSHROOM RAGU - KITCHN
From thekitchn.com
Estimated Reading Time 1 min
CREAMY SOFT POLENTA WITH MEAT RAGU | COOKSTR.COM
From cookstr.com
MUSHROOM RAGù WITH SOFT POLENTA AND TALEGGIO RECIPE - FOOD
From sbs.com.au
BEEF AND MUSHROOM RAGU OVER FRIED POLENTA - SIMPLY SCRATCH
From simplyscratch.com
Reviews 6Category Mains & EntreesCuisine ItalianTotal Time 50 mins
POLENTA WITH MUSHROOM RAGU RECIPE - ITALIAN MUSHROOM RAGU
From honest-food.net
POLENTA WITH MUSHROOM RAGù RECIPE - FOOD NEWS
From foodnewsnews.com
POLENTA WITH MUSHROOM RAGU - THE NEW BAGUETTE
From thenewbaguette.com
MUSHROOM RAGU WITH POLENTA – THE MARKET AT 100KM FOODS
From market.100kmfoods.com
BEST POLENTA WITH MUSHROOM RAGU RECIPE - HOW TO MAKE VEGAN …
From delish.com
MOB — MUSHROOM RAGù & POLENTA
From mobkitchen.co.uk
TRUFFLED POLENTA WITH MUSHROOM RAGU - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
PARMESAN POLENTA WITH THYME MUSHROOM RAGU - DEL'S COOKING TWIST
From delscookingtwist.com
BAKED POLENTA LAYERED WITH MUSHROOM RAGU RECIPE - OPRAH.COM
From oprah.com
POLENTA WITH WILD MUSHROOM RAGU — COOKS WITHOUT BORDERS
From cookswithoutborders.com
MUSHROOM RAGOUT WITH SOFT POLENTA RECIPE - HUGH ACHESON
From foodandwine.com
POLENTA WITH MUSHROOM RAGU - CREAMY SOFT POLENTA WITH …
From cookincity.com
CREAMY MUSHROOM RAGU WITH POLENTA - ABOUT ANNELLA
From aboutannella.com
SAUSAGE AND MUSHROOM RAGOUT WITH SOFT POLENTA - STEVEN AND …
From cbc.ca
MUSHROOM RAGU WITH CREAMY POLENTA RECIPE - WOOLWORTHS
From woolworths.com.au
ALMOST "NO-STIR" POLENTA AND MUSHROOM RAGù - CIAO CHOW LINDA
From ciaochowlinda.com
EASY MUSHROOM RAGU - FAMILYSTYLE FOOD
From familystylefood.com
MUSHROOM RAGU ON PARMESAN POLENTA | CRUSH
From crushmag-online.com
MUSHROOM RAGù WITH CREAMY POLENTA - THE FUZZY ARTICHOKE
From thefuzzyartichoke.com
MUSHROOM RAGU (WITH SOFT POLENTA) RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED POLENTA LAYERED WITH MUSHROOM RAGU - LIDIA
From lidiasitaly.com
SOFT POLENTA WITH MUSHROOM RAGOûT RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM RAGU WITH CHEESY POLENTA - COMPLETELY DELICIOUS
From completelydelicious.com
SAUSAGE & MUSHROOM RAGU POLENTA BOARD RECIPE • …
From steamykitchen.com
BEST POLENTA WITH MUSHROOM RAGU - SIMPLE. TASTY. GOOD.
From junedarville.com
MUSHROOM RAGOUT WITH CREAMY POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
HOW TO MAKE POLENTA WITH MUSHROOM RAGù - LA CUCINA ITALIANA
From lacucinaitaliana.com
POLENTA LASAGNA WITH MUSHROOM RAGù (POLENTA …
From seriouseats.com
ROSEMARY POLENTA WITH MUSHROOM RAGù - THEREDBISTRO.COM
From theredbistro.com
CREAMY POLENTA WITH WILD MUSHROOM RAGU RECIPE | SUR …
From surlatable.com
SOFT POLENTA WITH MIXED MUSHROOMS AND GREMOLATA - FOOD & WINE
From foodandwine.com
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
MUSHROOM RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
CREAMY POLENTA WITH CRISPY MUSHROOM AND TOMATO RAGU - PRICKLY …
From pricklyfresh.com
You'll also love
Related Search