Easy Mushroom Garlic Polenta Pizza Recipes

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SIMPLE POLENTA PIZZA



Simple Polenta Pizza image

Make a delicious and Simple Polenta Pizza crust for your next pizza. Mediterranean diet, gluten free, and vegan diet friendly.

Categories     Dinner

Time 1h42m

Number Of Ingredients 9

Water- 4 cups.
Salt- 1 teaspoon.
Polenta - 1 cup
Olive Oil - 1 tablespoon.
Seasonings as desired. This can include Italian Seasonings
Pizza Sauce- 1/2 to 1 cup. Can omit if desired.
Vegetables (chopped or cut up, 2 cups total. This can include mushrooms, red peppers, garlic, zucchini, and/or onions.)
Cheese or tofu - 1/2 to 1 cup or as desired.
Pizza Seasonings as desired.

Steps:

  • Start by making the polenta. In a skillet or saucepan on medium to high heat, bring the water and salt to a boil. Then add the polenta, cook for a minute and then turn the heat down to low. Important: use a whisk to constantly mix the cooking ingredients to avoid sticking.
  • Once the polenta has somewhat thickened you can cover it and allow it to continue to cook for another 25-30 minutes or until the polenta has become thick and creamy, continuing to whisk as needed.
  • While the polenta cooks you can prepare the baking sheet or pizza pan. Prep this sheet or pan with some Parchment Paper that is sprinkled with the additional polenta (about 1 tablespoon should be needed for this).
  • Remove the polenta from the stove and stir in any additional seasonings. Then you can transfer the polenta to the prepared baking sheet or pizza pan. The crust should be 1/3-1/2" thick.
  • Cover the crust with plastic wrap and refrigerate for at least an hour or up to a day. The crust should be firm when removed from the refrigerator.
  • When you are ready to make your pizza, remove the pizza crust from the refrigerator. Also, remove the plastic wrap. Preheat your oven to 450. Sprinkle the olive oil over the crust and bake it for 10-12 minutes or until it begins to become crisp and brown around the edges.
  • Remove the crust from the oven and top with your desired toppings.
  • Return the topped pizza to the oven and bake until done, about 12-15 minutes.

Nutrition Facts : ServingSize 1 g, Calories 250 kcal, Carbohydrate 36 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 744 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g

POLENTA PIZZA WITH MUSHROOMS



Polenta Pizza With Mushrooms image

Provided by Sara Ann Friedman

Categories     dinner, appetizer, main course

Time 2h

Yield Four servings

Number Of Ingredients 14

4 1/2 cups water
1 1/2 cups yellow cornmeal
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
3 tablespoons olive oil
1 medium-sized onion, chopped
1 clove garlic, crushed
1 pound assorted fresh white and brown mushrooms, cleaned with a damp paper towel
1 cup crushed tomatoes
1 tablespoon mushroom powder (optional)
1/4 teaspoon each salt and dried oregano and basil
Freshly ground pepper to taste
2 tablespoons chopped parsley
6 to 8 ounces freshly grated Gruyere, Emmenthaler or Mozzarella cheese

Steps:

  • Prepare the polenta base. Bring three and one-half cups of water to a boil in a deep saucepan. In a mixing bowl, combine one cup of cold water with the cornmeal and stir with a wooden spoon until the mixture is a thick paste. Whisk the paste into the boiling water and simmer, stirring constantly for 15 to 20 minutes or until the mixture is very thick and pulls away from the sides of the pan. Remove from heat and add the butter and Parmesan cheese.
  • Pour the polenta into an oiled 12-inch round pan and flatten into a circle. Cool at room temperature for at least one hour or until the top feels dry.
  • Preheat the oven to 350 degrees. Brush the polenta with one tablespoon of oil and bake for 20 minutes. (If it puffs, prick it with a fork.)
  • In a large skillet, saute the onion and garlic in two tablespoons of oil until the onion is translucent. Add the mushrooms, raise the heat to medium-high and cook, stirring constantly until all the liquid evaporates and the mushrooms begin to brown. Add the tomatoes, mushroom powder, herbs, salt and pepper, turn the heat down to low and cook for 7 to 10 minutes. Remove from heat and add the parsley.
  • Spoon the topping onto the polenta and sprinkle with the grated Gruyere, Emmenthaler or Mozzarella cheese. Bake for five to seven minutes or until the cheese has melted and the topping bubbles. Cut into wedges and serve with grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 633, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 830 milligrams, Sugar 7 grams, TransFat 0 grams

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

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