Creamy Parmesan Polenta With Beer Sautéed Mushrooms Serving Dumplings Recipes

CREAMY POLENTA WITH MUSHROOMS RECIPE

Steps:

• To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper.
• Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.
• Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.
• Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.
• The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.
• After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.
• Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.
• Take off the heat, add parsley and mix and your dish is ready to be served.
• To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.
• Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.

MUSHROOM PARMESAN POLENTA

Steps:

• In small skillet, saute mushrooms in butter until lightly browned, 5 minutes.
• Set aside.
• Bring water to boil in medium pan.
• Gradually add cornmeal, stirring constantly, until mixture is smooth and soupy.
• Continue cooking and stirring over medium heat until mixture is as thick as cooked oatmeal.
• Stir in cheese and half-and-half.
• Season with salt and pepper.
• Stir in mushrooms.
• Serve immediately.

SAUTEED MUSHROOMS WITH POLENTA

Steps:

• Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 cups salted water to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours.
• In a large skillet, heat 2 tablespoons oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Add Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated, about 2 minutes. Taste, and adjust for seasoning.
• While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add polenta slices and cook until golden brown, about 4 minutes per side. Add additional oil as needed to avoid sticking. Serve immediately, topped with sauteed mushrooms and garnished with Parmesan curls.