MUSHROOM AND CHEESE BAKED POLENTA
This rich but light polenta casserole marries savory mushrooms with creamy white Cheddar.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings as a main dish or 8 as a side
Number Of Ingredients 10
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.
MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
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 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
POLENTA MUSHROOM APPETIZERS
Simple ingredients-in fact you probably have most if not all in your kitchen- are used to create a fantastic, but different appetizer.-Meta West, Abilene, Kansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 32 appetizers.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 11x7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown., For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed., Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm.,
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
POLENTA WITH MUSHROOMS
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini.
Provided by Mark Bittman
Categories Mushroom Hominy/Cornmeal/Masa Dinner Vegetarian Parsley Parmesan
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
- Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
- Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
- Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
- Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
- Cooks' Notes
- Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
- Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
- Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
- Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.
MUSHROOM PARMESAN POLENTA
Make and share this Mushroom Parmesan Polenta recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In small skillet, saute mushrooms in butter until lightly browned, 5 minutes.
- Set aside.
- Bring water to boil in medium pan.
- Gradually add cornmeal, stirring constantly, until mixture is smooth and soupy.
- Continue cooking and stirring over medium heat until mixture is as thick as cooked oatmeal.
- Stir in cheese and half-and-half.
- Season with salt and pepper.
- Stir in mushrooms.
- Serve immediately.
PARMESAN MUSHROOM RISOTTO
Make and share this Parmesan Mushroom Risotto recipe from Food.com.
Provided by Battle in Seattle
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
- Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
- Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
- Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.
MUSHROOM POLENTA
Sauté earthy mushrooms, fresh herbs and a splash of red wine vinegar then serve over a bowl of cheesy polenta for a quick weeknight vegetarian meal.
Provided by Liz Tarpy
Categories Dinner Entree Ingredient
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mushrooms: Gently wipe the mushroom caps clean with a dry paper towel. Trim the bottom of stems and cut the mushrooms into quarters if large and halves if small. The cut pieces should be about the same size.
- Cook the mushrooms: Heat a large skillet over high heat until it's hot. It may take about 1 minute. Carefully add the 1/4 cup water and mushrooms. Cook, stirring until all the water evaporates, about 12 minutes. The mushrooms will release more water, but they will become smooth and shiny. The timing depends on how much moisture the mushrooms have-they're ready when the skillet is dry. Add 1 tablespoon of oil and stir. Allow the mushrooms to sit undisturbed to brown for a minute or so, then stir again. Lower the heat if the mushrooms are darkening too quickly. Continue cooking the mushrooms until they are browned all over and crisp-tender, 4 to 5 minutes. Stir in 1/4 teaspoon of salt and black pepper. Transfer the mushrooms into a medium bowl.
- Make the sauce: Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook stirring until the onions are tender and limp, about 10 minutes. Add a drizzle of oil if the vegetables look too dry. Lower the heat if the garlic is browning too quickly. Add the tomato paste and smoosh with the back of the wooden spoon into the pan to cook out some of the raw flavor, about 30 seconds. The paste might stick to your spoon but just keep swirling it around the pan. Stir in 1/2 cup vegetable stock. Return the mushrooms to the skillet and stir briefly to re-warm. Turn off the heat and stir in the vinegar and 1 tablespoon butter. Taste and season with more salt, black pepper, and red pepper flakes if you'd like. Set it aside while you cook the polenta.
- Make the polenta: In a medium saucepan over high heat, bring 4 cups of vegetable stock and 1 teaspoon salt to a boil. Slowly add the polenta while whisking. Turn the heat down to maintain a gentle simmer. Once all the polenta has been added, switch to a wooden spoon and cook, stirring until the polenta is thick and bubbly, about 3 minutes. It will pull away from the sides of the saucepan. Taste it. It should be creamy, not grainy.
- Season the polenta: Stir in the Parmesan, 2 tablespoons parsley, and the remaining 1 tablespoon butter. Turn off the heat.
- Serve: Divide the polenta among shallow serving bowls. Spoon the mushrooms on top. Sprinkle with the remaining 2 tablespoons parsley and more Parmesan.
Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Cholesterol 28 mg, Fiber 5 g, Protein 8 g, SaturatedFat 8 g, Sodium 1530 mg, Sugar 7 g, Fat 21 g, UnsaturatedFat 0 g
CREAMY PARMESAN POLENTA
Steps:
- Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.
CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN
Provided by Lorraine Pascale
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
- While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
- Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.
MUSHROOM POLENTA
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
PASTA WITH MUSHROOMS AND PARMESAN
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
- Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.
POLENTA WITH CREAMY MUSHROOM SAUCE
I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.
Provided by Hey Jude
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Coat a baking sheet with cooking spray.
- Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
- Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes.
- Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
- Serve the sauce over the polenta.
Nutrition Facts : Calories 201.6, Fat 13.1, SaturatedFat 6.3, Cholesterol 32.7, Sodium 310.3, Carbohydrate 8.6, Fiber 1.5, Sugar 3.3, Protein 9.4
BAKED POLENTA WITH MUSHROOMS
This needs nothing more than a green salad and a berry-flavored wine such as; Bourgogne Rouge or Burgundy would be perfect. This can be used for a diabetic diet in moderation, as a side dish. Of course hot bread goes without saying. Forgot to include Food & Wine Magazine.Update: 11/01/08 Thanks to Lori Mama; she suggests making it with chicken broth instead of water - now why didn't I think of that? :)
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363.8, Fat 22.3, SaturatedFat 10.9, Cholesterol 53.3, Sodium 958.5, Carbohydrate 28.4, Fiber 3.5, Sugar 2.6, Protein 15.7
CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.
Provided by Lidey Heuck
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
- Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
- Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
- Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
- Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
- Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.
CREAMY PARMESAN POLENTA
I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great!
Provided by Cook4_6
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
- Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
- Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
- Sprinkle remaining 1/2 cup cheese over.
Nutrition Facts : Calories 229.6, Fat 13.6, SaturatedFat 7.9, Cholesterol 38.4, Sodium 324.2, Carbohydrate 17.8, Fiber 1.5, Sugar 0.4, Protein 10.3
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