MILLET POLENTA WITH MUSHROOMS AND BROCCOLI OR BROCCOLI RAAB
I had envisioned serving this savory mix of mushrooms over a bowl of farro, and farro - or brown rice or barley, for that matter - would certainly work well. But I made the mushrooms on the same day that I made the polenta in Millet Polenta With Tomato Sauce, Eggplant and Chickpeas and ended up spooning them over the millet, which was so delicious and comforting that I voted on the polenta as the accompanying grain. Cornmeal polenta would also work well.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 1 cup boiling water. Let soak 20 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the dried mushrooms. Squeeze the mushrooms over the strainer then rinse, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry over the strainer and set aside. If very large, chop coarsely. Set aside the broth.
- Preheat the oven to 350 degrees. While the dried mushrooms are soaking, start the millet polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the water or stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes, give the millet a stir and then bake for another 20 to 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
- While the millet is in the oven cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the shiitakes and the fresh mushrooms. Don't stir for 30 seconds to a minute, then cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, thyme and rosemary. Stir together, add salt to taste and freshly ground pepper to taste, and cook, stirring often, for another couple of minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the chopped dried mushrooms, the soy sauce and wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Add the broth from the dried mushrooms, turn up the heat and cook, stirring, until it has reduced by about a third. The mushrooms should be moist. Stir in the parsley, taste, adjust seasonings, and remove from the heat.
- When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the mushrooms. Arrange steamed broccoli or broccoli rabe next to the mushrooms or on top, and serve.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 925 milligrams, Sugar 4 grams, TransFat 0 grams
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 PANCETTA AND BROCCOLI RABE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the polenta and keep it warm. Unwind the pancetta into a long strip and cut crosswise into 1/4-inch wide pieces. Heat together the pancetta and the 1 tablespoon olive oil in a skillet over medium heat. Cook slowly until well-browned and crisp. Tilt the pan to collect the fat in a little pool against the side and scrape the pancetta into the fat. Cook for another minute to make sure the pancetta is very crisp. Remove with a slotted spoon to paper towels to drain. Set the pancetta aside.
- There should be about 2 tablespoons fat remaining in the pan. If not, add a little olive oil. Turn the heat to medium-high and heat until hot. Add the garlic and saute briefly until light brown. Add the thyme, stir, add the stock, and bring to a boil. Cook until reduced by about half. Add the broccoli rabe, season with salt and pepper, toss well, cover, reduce the heat to low, and cook until tender, about 5 minutes.
- Pour the polenta into a warm serving dish or bowl and pour the vegetables over it. Sprinkle with the reserved pancetta.
- Combine the stock and cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper. Whisk in the polenta and semolina, and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes. Whisk in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, put the pan over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and push the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.
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.
MILANESAS: BREADED VEAL
Steps:
- Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. Heat 2 cups of blended oil on medium high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
- Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.
GARLICKY BROCCOLI RABE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/3 cup olive oil, 6 whole garlic cloves and a rosemary sprig in a pot over medium-low heat, stirring, until the garlic is golden, 7 minutes. Season with salt and pepper. Cook 2 bunches broccoli rabe in salted boiling water until wilted, about 5 minutes. Drain and return to the pot, then pour in the garlic oil. Cover and cook, stirring occasionally, until the greens are tender, 5 minutes. Season with salt and pepper, and top with shaved parmesan.
Nutrition Facts : Calories 276 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 251 milligrams, Carbohydrate 18 grams, Protein 13 grams, Sugar 4 grams
More about "breaded and butterflied veal chop over a mushroom polenta with broccoli rabe recipes"
GRILLED VEAL CHOPS AND POLENTA | RICARDO
From ricardocuisine.com
MUSHROOM POLENTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BAKED MUSHROOM POLENTA BOWLS - FORKS OVER KNIVES
From forksoverknives.com
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BREADED VEAL CUTLETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
NIGEL SLATER’S RECIPE FOR POLENTA, MUSHROOMS AND BROCCOLI
From theguardian.com
BREADED VEAL SCHNITZEL WITH MUSHROOMS | FAMILY FONTAINE
From famillefontaine.ca
BREADED AND BUTTERFLIED VEAL CHOP OVER A MUSHROOM …
From tfrecipes.com
BAKED BROCCOLI POLENTA WITH ROASTED MUSHROOMS - SAVEUR
From saveur.com
-3 MILLET POLENTA WITH MUSHROOMS AND BROCCOLI OR BROCCOLI RAAB …
From alicerecipes.com
BREADED AND BUTTERFLIED VEAL CHOP OVER A MUSHROOM POLENTA WITH …
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love