Mushroom And Cheese Baked Polenta Recipes

BAKED MUSHROOMS AND POLENTA GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
• Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
• Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
• Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
• Bake in the preheated oven until cheese is bubbling, about 15 minutes.

MUSHROOM POLENTA

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.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

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.

BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
• Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
• While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
• Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
• Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

BAKED POLENTA WITH BALSAMIC MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
• Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
• Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
• Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

BAKED POLENTA WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

BAKED POLENTA WITH MUSHROOMS

Steps:

• Heat oven to 350°F.
• In medium saucepan, bring the water and 1 teaspoon salt to a boil.
• Add the cornmeal in a slow stream, whisking.
• Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
• Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
• Stir in 3 tablespoons of the Parmesan.
• Meanwhile, butter an 8"x12" baking dish.
• In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
• Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
• Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
• Remove.
• Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
• Pour half the polenta into the baking dish and spread in an even layer.
• Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
• Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
• Bake until cheese is bubbling, about 15 minutes.
• Sprinkle with fresh chopped parsley.