Soft Polenta With Roasted Portobellos And Snap Peas Recipes

SOFT POLENTA WITH ROASTED PORTOBELLOS AND SNAP PEAS

Steps:

• Preheat oven to 400 degrees. Lightly coat an 8-inch square baking dish with cooking spray and set aside. In a medium pot, bring 10 cups water to a boil over high. Slowly add polenta, whisking constantly. Continue whisking until thickened, about 2 minutes; season with salt and pepper. Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes. Pour half the polenta into baking dish and let cool; cover and refrigerate for Friday.
• Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet. Drizzle each with 1 teaspoon oil and season with salt and pepper. Roast 9 minutes. In a small bowl, toss together snap peas and 2 teaspoons oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes.
• Divide polenta among 4 plates and top each with a mushroom, some snap peas, and a sprinkling of Parmesan.

PORTOBELLO POLENTA BAKE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute., Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta., Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.