Baked Mushrooms And Polenta Gratin Recipes

ROASTED MUSHROOM POLENTA BAKE

Steps:

• Heat the oven to 400ºF.
• Trim off and discard any tough stems from the mushrooms (such as those from shiitakes). Cut or tear the caps into roughly 1-inch pieces. Arrange the mushrooms on a baking sheet (parchment-lined for easy clean-up). Drizzle with the 2 tablespoons olive oil, vinegar, and salt and pepper to taste. (I use a teaspoon of Diamond Crystal kosher salt for a pound of mushrooms.) Toss to combine, then spread into an even layer. Transfer pan to the oven and cook for 15 to 20 minutes or until done to your liking. Remove pan from the oven and lower the oven temperature to 375ºF.
• Meanwhile, prepare the polenta: In a large, wide, shallow oven-safe skillet, bring 5 cups of water to a simmer. While whisking constantly, slowly pour the polenta into the water in a steady stream. Whisk for a couple of minutes or until the polenta is incorporated. Turn the heat to the lowest setting. Add a teaspoon of kosher salt. (I use 2 teaspoons of kosher salt, but I love salt, so add to taste.) Simmer for 15 to 20 minutes or until the polenta is thick and the grains are tender. Stir in the 2 tablespoons of olive oil. Taste, being careful to let the polenta cool before you do so. Adjust with more salt and pepper to taste. (I add a sprinkling of sea salt at this point.)
• Remove the polenta from the heat. Spread the mushrooms in an even layer over the polenta. Sprinkle the thyme over top. Season with pepper to taste. At this point, if you wish, you can sprinkle the parmesan over top. (See notes above if you wish to use cream instead or omit the cheese altogether.)
• Transfer pan to the oven and bake for 15 minutes or until bubbling at the edges. Shave more parmesan over top if you wish. Serve immediately, passing salt, pepper, and more parmesan on the side. I like drizzling my bowl with a little bit more olive oil, too.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

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.

CREAMY POLENTA WITH MUSHROOMS

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.

POLENTA GRATIN WITH MUSHROOM BOLOGNESE

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.