Goats Cheese Polenta With Mushrooms Recipes

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GOAT'S CHEESE POLENTA WITH MUSHROOMS



Goat's Cheese Polenta With Mushrooms image

Use instant polenta for this (I can hear our Italian members sobbing at the back) The cheese really packs the flavour into it.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

450 ml dry white wine
450 ml water
1 teaspoon salt
85 g butter, cut into cubes
175 g instant polenta
175 g firm goat cheese, cubed
3 tablespoons olive oil
225 g trimmed mixed mushrooms
300 g Baby Spinach
50 g vegetarian cheddar cheese, grated

Steps:

  • Place water and wine in a pan and bring to the boil.
  • Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes).
  • Remove from the heat and stir in the goats cheese.
  • In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside.
  • Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted.
  • Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.

Nutrition Facts : Calories 667.3, Fat 42.2, SaturatedFat 21.6, Cholesterol 80, Sodium 1010.9, Carbohydrate 40.4, Fiber 4.8, Sugar 2.8, Protein 15.4

POLENTA WITH GOAT CHEESE AND ROSEMARY



Polenta With Goat Cheese and Rosemary image

Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.

Provided by Sam Sifton

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 7

6 cups chicken stock, preferably homemade, plus more as needed
2 cups polenta
6 ounces soft goat cheese, crumbled
1 teaspoon finely chopped rosemary
2 tablespoons butter
Kosher salt
freshly ground black pepper

Steps:

  • Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
  • Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams

POLENTA, GOAT CHEESE, AND MUSHROOM TART



Polenta, Goat Cheese, and Mushroom Tart image

Categories     Cheese     Dairy     Mushroom     Brunch     Bake     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 16

For butter pastry dough for a single-crust 9-inch tart:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
3 to 4 tablespoons ice water
1/2 pound mushrooms, sliced
1 stick (1/2 cup) unsalted butter, softened
For 1 cup cooled prepared polenta:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
1/2 cup sour cream
1/4 pound soft mild goat cheese from a log or disk
2 large eggs, beaten lightly
1/2 teaspoon salt
1 tablespoon fresh small thyme sprigs

Steps:

  • Preheat oven to 375°F.
  • On a floured surface with a floured rolling pin roll out dough into a 15-inch round (about 1/8 inch thick) and fit it into a 9-inch quiche dish. Trim overhang to 1/2 inch and fold toward center, pressing against side of dish. Chill shell until ready to use.
  • In a skillet cook mushrooms with salt to taste in 2 tablespoons butter over moderately high heat until golden and any liquid is evaporated. Spread mushrooms in shell and bake in middle of oven 20 minutes.
  • While tart is baking, with back of a spoon force polenta through a coarse sieve into a bowl to break up lumps. Stir in sour cream and remaining 6 tablespoons butter until combined well. Force goat cheese through small teardrop-shaped holes of a grater and stir into polenta mixture with eggs and salt.
  • Spread polenta mixture over mushrooms and sprinkle with thyme. Bake tart 35 minutes, or until puffed and golden. Cool tart on a rack until just warm.
  • To make butter pastry dough:
  • In a large bowl whisk together flour and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a floured work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill in 1 hour. Dough may be made 1 week ahead and chilled. Makes enough dough for a single-crust 9-inch tart.
  • To make basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

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