ROASTED MUSHROOM POLENTA BAKE
From Lukas Volger's Start Simple Notes: Mushrooms: I've been using a mix of mushrooms, some from the Asian market, and some pre-sliced "wilds" and creminis (also called "Baby Bellas") from the grocery store. The few times I've made this I've used more like 1.25 lbs. of mushrooms, so know that you can use a little more if you have them on hand. Vinegar: Use anything such as white, red, apple cider, or white balsamic, which is what I most often use. Parmigiano Reggiano: The original recipe calls for drizzling the dish with 2 tablespoons heavy cream right before baking it, which sounds delicious, and should I have some on hand the next time I make this, I will give it a go. I've been using parmesan in its place because I always have it on hand, and I mean, mushrooms + polenta + parmesan is hard to beat. Non-Dairy Substitute: If you are avoiding dairy, you can simply leave out both the cream and the cheese. Lukas suggests drizzling the assembled polenta bake with a bit more olive oil before transferring to the oven. Other thoughts: I think toasted walnuts or hazelnuts would be a nice addition here, and if you're looking to add protein, a poached or fried egg would be perfect.
Provided by Alexandra Stafford
Categories Dinner
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 400ºF.
- Trim off and discard any tough stems from the mushrooms (such as those from shiitakes). Cut or tear the caps into roughly 1-inch pieces. Arrange the mushrooms on a baking sheet (parchment-lined for easy clean-up). Drizzle with the 2 tablespoons olive oil, vinegar, and salt and pepper to taste. (I use a teaspoon of Diamond Crystal kosher salt for a pound of mushrooms.) Toss to combine, then spread into an even layer. Transfer pan to the oven and cook for 15 to 20 minutes or until done to your liking. Remove pan from the oven and lower the oven temperature to 375ºF.
- Meanwhile, prepare the polenta: In a large, wide, shallow oven-safe skillet, bring 5 cups of water to a simmer. While whisking constantly, slowly pour the polenta into the water in a steady stream. Whisk for a couple of minutes or until the polenta is incorporated. Turn the heat to the lowest setting. Add a teaspoon of kosher salt. (I use 2 teaspoons of kosher salt, but I love salt, so add to taste.) Simmer for 15 to 20 minutes or until the polenta is thick and the grains are tender. Stir in the 2 tablespoons of olive oil. Taste, being careful to let the polenta cool before you do so. Adjust with more salt and pepper to taste. (I add a sprinkling of sea salt at this point.)
- Remove the polenta from the heat. Spread the mushrooms in an even layer over the polenta. Sprinkle the thyme over top. Season with pepper to taste. At this point, if you wish, you can sprinkle the parmesan over top. (See notes above if you wish to use cream instead or omit the cheese altogether.)
- Transfer pan to the oven and bake for 15 minutes or until bubbling at the edges. Shave more parmesan over top if you wish. Serve immediately, passing salt, pepper, and more parmesan on the side. I like drizzling my bowl with a little bit more olive oil, too.
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
STACKED POLENTA AND MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering.
- Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.
- Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
- To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese.
- Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.
- Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.
POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
- For stacks:
- Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
- Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
- Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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