Three Cheese Polenta With Sauteed Mushrooms And Ham Recipes

MUSHROOM AND CHEESE BAKED POLENTA

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
• Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
• Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
• Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
• Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA

Steps:

• Mushrooms:
• Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
• Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
• Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
• Polenta:
• Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
• Shrimp:
• Combine all of the marinade ingredients in a large bowl.
• Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

SAUTEED MUSHROOMS WITH SMOKED HAM

Steps:

• Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
• Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
• Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
• Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

CHEESY POLENTA AND HAM GRATIN

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
• Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
• Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
• Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

PARMESAN POLENTA WITH HAM

Steps:

• Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal. Stir until mixture is very thick and beginning to pull away from sides of pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg. Transfer polenta to 8 x 8 x 2-inch glass baking dish. Dot with 1 tablespoon butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 450°F. Bake polenta uncovered until heated through and beginning to brown on top, about 30 minutes. Cut into squares and serve.

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.

MUSHROOM SAUTé ON CHARRED POLENTA AND SEARED SPICY HAM

Steps:

• Preheat a grill pan or large nonstick skillet to high. Cut the polenta into 12 disks. Pour the EVOO into a small dish. Using a pastry or grill brush, paint the polenta with EVOO and char the disks on each side, 5 or 6 minutes total. Remove the polenta and cover with foil to keep warm. Brush the capocolla ham with EVOO and sear on both sides, 2 to 3 minutes total.
• Preheat the broiler to high.
• Prepare the mushrooms in the same manner as for the master recipe, #271, swapping the red wine for the sherry or white wine. Add the tomatoes to the skillet when you would have added the cream in the original recipe.
• In a shallow casserole, layer the polenta with ham. Top with the mushroom-tomato sauce and cover with the cheese. Place under the hot broiler 6 inches from the heat to melt and brown the cheese. Serve with a green salad.

THREE MUSHROOM SAUTE

Steps:

• In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.

THREE-CHEESE POLENTA WITH SAUTEED MUSHROOMS AND HAM

Steps:

• Heat oven to 350 degrees.
• Lightly butter shallow 6-cup casserole. Heat 2 cups broth in medium saucepan to boiling. Stir remaining broth and the cornmeal together until smooth, then gradually stir into boiling broth. Cook, stirring constantly, over medium heat until polenta cleans side of pan, about 10 minutes.
• Spoon half the polenta into prepared casserole and smooth top with spatual. Sprinkle with half the cheeses. Pour cream evenly over cheese. Spoon remaining polenta over top and smooth. Sprinkle with remaining cheeses.
• Bake until bubbly and browned, about 25 minutes. Let stand 10 minutes before serving.
• Meanwhile, remove stems from shiitakes. Trim stems of oyster and white mushrooms. Wipe all muhsrooms clean with damp paper towel. Cut large ones in half. Cut ham into thin slivers. Peel garlic and finely chop with parsley.
• Heat oil and butter in large heavy skillet over medium heat. When foam subsides, add shiitakes and saute, turning occasionally, until evenly browned, about 5 minutes. Add oyster and white mushrooms; saute, stirring constantly, until lightly browned, about 3 minutes. Sprinkle with salt and pepper. Add ham and garlic mixture. Cook, stirring constnatly, about 1 minute. Sprinkle with lemon juice and stir.
• Serve polenta with mushrooms.