Cheese Polenta With Mushrooms And Artichokes Recipes
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.
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.
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POLENTA WITH MUSHROOM AND ARTICHOKE RECIPE
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- Put 1 litre water in a heavy-based saucepan and bring to a simmer. Heat another 500ml water in a kettle or separate saucepan. Add the polenta and salt to the first pan and stir to combine. Immediately reduce the heat to a very low simmer and stir frequently until the water has been absorbed.
- Continue to simmer, stirring in a little more water from the second saucepan every 5 minutes or so, for 45 minutes until the mixture is thick and creamy and pulls away from the sides of the saucepan. Stir in half the olive oil, ghee or butter.
- Heat the remaining oil, ghee or butter in a frying pan over a medium heat. Add the garlic and mushrooms, then cook for a couple of minutes. Add the artichoke hearts and thyme, then cook for another couple of minutes until everything is tender and juicy.
- Move the mixture to the side of the pan, then cook the slices of cheese for no more than a minute on each side. Serve the creamy polenta on plates. Top with spoonfuls of mushroom and artichokes, a slice of warm goat’s cheese, a drizzle of olive oil and some thyme. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant)
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