Braised Broccoli And Porcini With Polenta Recipes

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POLENTA WITH PORCINI MUSHROOM SAUCE



Polenta with Porcini Mushroom Sauce image

Categories     Cheese     Dairy     Mushroom     Appetizer     Side     Quick & Easy     Parmesan     Cornmeal     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

6 cups water
2 tablespoons olive oil
1 teaspoon salt
1 cup yellow cornmeal
1 1/4 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) butter
Porcini Mushroom Sauce
Additional freshly grated Parmesan cheese (optional)

Steps:

  • Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
  • Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

POLENTA AI FUNGHI PORCINI



Polenta ai Funghi Porcini image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 15

8 cups water
1 tablespoon coarse salt
2 1/2 cups coarsely ground polenta flour
4 ounces butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1 quart canola oil, for frying
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup small diced fresh porcini mushrooms
Salt and freshly ground black pepper
1/4 cup dry Marsala wine
1 tablespoon finely chopped Italian parsley leaves
2 cups heavy cream
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
  • In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
  • Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
  • Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.

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