Cheesy Polenta With Wild Mushrooms And Gravy Recipes

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MUSHROOM POLENTA



Mushroom Polenta image

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.

WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA



Wild Mushroom and Parsnip Ragout with Cheesy Polenta image

This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Wheat/Gluten-Free     Mushroom     Vegetarian     Dinner     Parsnip     Parmesan     Hominy/Cornmeal/Masa     Hazelnut

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 small onion, coarsely chopped (about 3/4 cup)
1 garlic clove, finely chopped
1 thyme sprig
1 medium parsnip (about 7 ounces), peeled, finely chopped
12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
1 tablespoon miso paste
1 tablespoon tomato paste
1/2 teaspoon cornstarch
1 3/4 teaspoons kosher salt, divided, plus more
1/4 cup red wine
1 cup quick-cooking polenta
5 cups (or more) whole milk
1/2 cup grated Parmesan, divided
1/4 cup roasted, unsalted hazelnuts, chopped

Steps:

  • Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
  • Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
  • Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
  • Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

MUSHROOM AND CHEESE BAKED POLENTA



Mushroom and Cheese Baked Polenta image

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

4 tablespoons unsalted butter, plus more, for the baking dish
1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes
Kosher salt and freshly ground black pepper
2 cups milk
1/2 cup heavy cream
1 cup polenta
2 teaspoons sugar
1/2 teaspoon baking powder
3 large eggs, separated
1 cup shredded white Cheddar (about 4 ounces)

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.

POLENTA WITH WILD MUSHROOMS



Polenta with Wild Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 8

2 tablespoons olive oil
1/2 pound shiitake mushrooms, sliced
1/4 pound white mushrooms, trimmed and sliced
4 1/2 cups chicken stock or water
1 cup coarse corn meal
2 tablespoons butter
1/2 cup grated Parmesan
Salt and pepper

Steps:

  • Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

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

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

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 WITH WILD MUSHROOMS AND MARINARA SAUCE



Polenta With Wild Mushrooms and Marinara Sauce image

Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill's products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don't have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It's a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 cup fine yellow or white polenta
3/4 teaspoon fine sea salt, more to taste
1/4 teaspoon black pepper, more to taste
2 tablespoons unsalted butter
3 tablespoons freshly grated Parmesan, more to taste and for garnish
2 tablespoons extra-virgin olive oil
1 pound wild mushrooms, like oysters or maitakes, cleaned and torn into small pieces if large
2 shallots, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary or sage
1/4 cup dry white wine
1 tablespoon minced fresh parsley
1 cup Simple Marinara Sauce (see recipe)

Steps:

  • To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine. Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring. This should take 5 to 8 minutes.
  • Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes. Whisk in salt after 20 minutes. When polenta is done, whisk in pepper, butter and Parmesan.
  • While polenta is cooking, pan-cook mushrooms. Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok. Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
  • Reduce heat under mushrooms to medium. Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes. Add garlic, thyme, and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Add parsley, taste and adjust seasoning. Remove from heat.
  • As soon as polenta is soft, spoon into wide bowls or onto plates. Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 649 milligrams, Sugar 7 grams, TransFat 0 grams

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA



Sauteed Wild Mushrooms over Creamy Cheesy Polenta image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons olive oil
2 sprigs fresh rosemary
1 tablespoon chopped shallots
1 cup shiitake mushrooms, stemmed and cut in 1/2
1 cup oyster mushrooms cut in 1/2
1/2 cup white wine
Salt and freshly ground black pepper
1 pinch crushed red pepper flakes
1/3 cup chopped parsley leaves, for garnish
4 tablespoons olive oil
1/2 cup chopped sweet onion
1 tablespoon chopped garlic
32 ounces chicken stock
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
16 ounces instant polenta
1/2 pint heavy cream
1 cup grated fontina
Salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons minced chives, for garnish
1/4 cup orange liqueur (recommended Grand Marnier)
1/4 cup lime juice
1/4 soy sauce
1/8 cup honey
3 tablespoons chili sauce
1/4 cup fresh chopped basil leaves
2 tablespoons minced ginger
2 tablespoons orange zest
1/8 cup minced chile peppers
1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)
1/2 cup chopped scallions, for garnish

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.

CHEESY POLENTA WITH WILD MUSHROOMS AND GRAVY



Cheesy Polenta with Wild Mushrooms and Gravy image

Great dish for the mushroom fan. You can use any type of mushrooms you love.

Provided by barbara lentz

Categories     Other Main Dishes

Number Of Ingredients 23

FOR THE MUSHROOMS
2 Tbsp canola oil
4 oz each cremini mushrooms, shiitake mushrooms, oyster mushrooms, enoli mushrooms,
1 small bag dried porcini mushrooms
1 tsp fresh thyme
4 clove garlic minced
1/3 c beef broth
2 tsp lemon juice
POLENTA
2 c milk
1 1/2 c beef broth
3/4 c instant polenta
2 c shredded fontina cheese
1/2 tsp salt
GRAVY
1 c beef broth
porcini liquid
1 Tbsp worcestershire sauce
1/4 c dry white wine
2 Tbsp cornstarch
3 Tbsp water
salt to taste
fresh thyme for garnish

Steps:

  • 1. Rehydrate the dried porcini mushrooms in 1 1/2 cups water for 30 minutes. Drain the mushrooms threw a fine mesh strainer reserving the fluid for the gravy.
  • 2. Add oil to a large skillet. Add the mushrooms and saute 5 minutes. Add the thyme, garlic, broth and lemon juice and saute until the liquid is evaporated. Set aside.
  • 3. To make the polenta. Bring the milk a. nd broth to a boil. Stir in the polenta and cook 1 minutes. Stir in the cheese and cook until cheese is melted.
  • 4. For the gravy Add the stock, porcini liquid, worcestershire sauce, and wine together. Bring to a boil and reduce to a simmer and simmer 5 minutes. Stir the cornstarch and water together and whisk into gravy until thickened.
  • 5. To plate Add the polenta to the dish. Top with mushroom mixture an drizzle the gravy over top. Top a few fresh thyme leaves.

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