POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT POLENTA WITH MUSHROOMS AND SPINACH
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Provided by Janneke Vreugdenhil
Categories HarperCollins Dinner Mushroom Spinach Vegetarian Parmesan Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 1 serving, with leftovers
Number Of Ingredients 9
Steps:
- In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
- When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
- While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
- Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
- Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
BAKED POLENTA WITH WILD MUSHROOM AND TOMATO SAUCE
Provided by Craig Claiborne
Categories side dish
Time 40m
Yield 8 or more servings
Number Of Ingredients 10
Steps:
- Prepare polenta and chill.
- Preheat oven to 375 degrees.
- Put tomatoes in saucepan and bring to boil. Let cook until reduced to about 2 cups.
- Heat half of oil in small skillet and add garlic. Cook briefly and add tomatoes, salt and pepper. Add hot pepper flakes.
- Thinly slice mushrooms. Heat remaining oil in skillet and add mushrooms, salt and pepper. Cook briefly, stirring, until mushrooms give up liquid. Cook until liquid evaporates. Add mushrooms to tomato sauce and simmer 3 minutes.
- Cut polenta into 1/2-inch slices. Arrange about 1/3 of slices on bottom of baking dish. Sprinkle with 1/2 mushroom and tomato sauce. Sprinkle with 1/3 of butter and 1/3 of cheese. Add second layer of polenta. Add another layer of tomato and mushroom sauce, another 1/3 of butter and another 1/3 of cheese.
- Add final layer of polenta and sprinkle with remaining butter and cheese.
- Place in oven and bake 20 minutes. Preheat broiler to high. Run dish under broiler until golden brown on top.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA WITH TOMATO AND WILD MUSHROOM SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cover mushrooms with hot water and set aside.
- Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.
- Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes. Strain leftover liquid. Add some mushroom liquid if tomato mixture has become too dry.
- Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).
- When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.
- Serve polenta topped with the tomato-mushroom sauce and grated cheese.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 5 grams, Carbohydrate 96 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 566 milligrams, Sugar 16 grams
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