Baked Polenta With A Mushroom Sauce Recipes

CREAMY POLENTA WITH MUSHROOMS

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.

BAKED POLENTA WITH MUSHROOMS

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.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees.
• Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
• Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
• Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

POLENTA WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F. 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 oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in 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 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 sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

EASY POLENTA WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
• Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
• Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

GRILLED POLENTA WITH MUSHROOM SAUCE

Steps:

• In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to 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 side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
• Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
• While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
• Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
• Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

BAKED POLENTA WITH WILD MUSHROOM AND TOMATO SAUCE

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.

BAKED POLENTA WITH A MUSHROOM SAUCE

Steps:

• Polenta: Pre-heat the oven to 400 degrees. Clarify the butter, adding garlic and either rosemary or nutmeg (I use rosemary when cooking with white wine, nutmeg when cooking with sherry, port or red wine). Be sure to strain or remove the garlic and herbs Slice the polenta into 3/4" thick slices. Brush with the clarified butter mixture on both sides, and put in the oven to bake for 25 minutes. Remove, turn over, and bake another 20 minutes, or until the polenta is crisp on the outside. Mushroom Sauce: Pour 1/2 cup of warm water over the Porcini mushrooms to reconstitute. Set the mushrooms and liquid aside. (Note: approximate time for mushrooms to reconstitute is 20 minutes). In a large skillet, melt the butter (or use the remaining clarified butter). Add nutmeg or rosemary to taste and stir. Add the sliced mushrooms and allow them to reduce slowly at a medium low temperature. When the mushrooms are almost done, pour in the Porcini (Cepes) and the liquid. Stir, then add the wine or sherry. Turn heat up to medium/medium-high and reduce quickly until the liquid is about 1/2 - 1/3 (depending on how much mushroom gravy you want to share). Spoon the mushrooms onto the polenta with gravy. At this point, you can add a little goat cheese, shaved parmesan or pecorino or garnish with some parsley.

BAKED POLENTA WITH SHIITAKE RAGOûT

Steps:

• Make the mushroom ragout:
• In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.
• Make the polenta:
• In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.
• Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.
• Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.
• Preheat the oven to 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.