Mushroom And Spinach Polenta Pie Recipes

POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

SOFT POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
• When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
• While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
• Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
• Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

MUSHROOM AND POLENTA POTPIE

Steps:

• In a small bowl, combine porcini mushrooms with boiling water. Let stand for 15 minutes. Pass soaking liquid through damp cheesecloth into a small bowl, and set aside. Finely chop porcini mushrooms, and set aside.
• Melt butter in a large saute pan over medium heat. Add garlic and shallot, and saute until tender, 3 to 4 minutes. Raise heat to medium high, and add button mushrooms; cook for 2 minutes. Add remaining mushrooms, and cook until tender, about 5 minutes.
• Stir in flour, and cook 1 minute. Stir in red wine, using a wooden spoon to scrape up any cooked-on bits on bottom of pan. Allow the liquid to reduce for 1 minute. Stir in tomato paste and the reserved porcini liquid, and simmer for 2 minutes. Stir in heavy cream, parsley, and thyme; season with salt and pepper to taste.
• Heat oven to 375 degrees. Combine 2 cups milk with 2 cups water in a large saucepan, and bring to a simmer. Add polenta, and cook, stirring, until thickened, 1 to 2 minutes. Remove from the heat, and stir in Parmesan, remaining 1 1/2 cups milk, and 1 teaspoon salt. Place egg yolks in a medium mixing bowl, and stir in 1 cup of the polenta mixture. Stir the egg-and-polenta mixture back into the polenta, and adjust seasoning with salt, if necessary.
• In a large mixing bowl, beat egg whites until stiff peaks form. Stir half of the egg whites into the polenta, then gently fold in the remaining whites until completely incorporated. Set aside.
• Place the mushroom mixture in a shallow 2-quart casserole; heap polenta on top. Sprinkle with Parmesan, and place on a baking sheet. Bake until polenta is golden and mushroom filling bubbles, about 25 minutes.

MUSHROOM AND SPINACH POLENTA PIE RECIPE

Steps:

• Preheat oven to 375 degrees. Lightly coat 9-inch pie plate with butter or nonstick cooking spray; set aside for later use. In large nonstick skillet, heat oil over high heat. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of mushrooms to small bowl; stir in 1 tablespoon of the Parmesan cheese; set aside. Into mushrooms remaining in skillet, stir spinach and pesto; cook until hot, about 2 minutes. Cook polenta according to package directions. Remove from heat; stir in remaining 7 tablespoons of the cheese. Spread half of the polenta in the prepared pie plate. Spoon mushroom-spinach mixture over polenta; spread remaining polenta on top. Top pie with reserved mushroom-Parmesan mixture. Bake, uncovered, until heated through, about 20 minutes. Remove from oven and let stand 5 minutes; cut into wedges. Divide tomato sauce onto 4 to 6 soup plates; place a wedge of Polenta Pie in each and serve. This recipe yields 4 to 6 servings. Make-Ahead Hint: You can prepare this pie up to 24 hours before serving. Just cool pie to room temperature, cover with aluminum foil and store in the refrigerator. To reheat, bake it in a preheated 375 degree oven until hot through, about 30 minutes.

POLENTA PIE WITH MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 375F. Lightly coat a 9-inch pie plate with non-stick cooking spray (or butter). Trim mushrooms and cut in thin slices. In a large non-stick skillet, heat oil over high heat until hot. Add mushrooms, cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of the mushrooms to a small bowl. Stir in 1 Tablespoon of the Parmesan cheese and set aside. Into remaining mushrooms still in the skillet, stir spinach and 1/4 cup of pesto. Cook until hot, about 2 minutes. Cook polenta according to package directions. Remove from heat. Stir in the remaining 7 Tablespoons of cheese. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta. With a knife, spread the remaining polenta on top and top with remaining mushroom-Parmesan mixture. Bake, uncovered until heated through, about 10 minutes. Remove from oven and let stand 5 minutes. Cut in wedges and serve on a bed of tomato sauce or top with a dollop of pesto, if desired. To make ahead: Cover pie with aluminum foil. Refrigerate up to 24 hours. To reheat, nake in a preheated 375 oven until heated through, about 30 minutes.