Polenta With Mushrooms And Asparagus Recipes

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POLENTA WEDGES WITH ASPARAGUS AND MUSHROOMS



Polenta Wedges with Asparagus and Mushrooms image

A small amount of cream is all it takes to make these mushrooms taste luxurious.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 25m

Number Of Ingredients 7

1 tablespoon plus 2 teaspoons vegetable oil
1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
Coarse salt and ground pepper
3/4 cup low-sodium chicken broth
2 tablespoons heavy cream
Polenta, chilled, cooked, and cut into 8 wedges
1 pound asparagus, trimmed (stalks peeled if tough)

Steps:

  • Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
  • Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
  • Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
  • Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.

Nutrition Facts : Calories 261 g, Fat 9 g, Fiber 3 g, Protein 13 g

POLENTA AI FUNGHI PORCINI



Polenta ai Funghi Porcini image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 15

8 cups water
1 tablespoon coarse salt
2 1/2 cups coarsely ground polenta flour
4 ounces butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1 quart canola oil, for frying
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup small diced fresh porcini mushrooms
Salt and freshly ground black pepper
1/4 cup dry Marsala wine
1 tablespoon finely chopped Italian parsley leaves
2 cups heavy cream
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
  • In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
  • Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
  • Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.

CREAMY WHITE POLENTA WITH MUSHROOMS AND MASCARPONE



Creamy White Polenta with Mushrooms and Mascarpone image

Categories     Milk/Cream     Mushroom     Side     Sauté     Quick & Easy     Parmesan     Cornmeal     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 20

For polenta
4 1/2 cups water
1 cup coarse stone-ground white grits (preferably organic)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon black pepper
For mushrooms
1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
3 tablespoons cold unsalted butter
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
For serving
1/2 cup mascarpone
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Make polenta:
  • Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
  • Sauté mushrooms while polenta simmers:
  • If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
  • Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
  • To serve:
  • Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.

WILD MUSHROOMS, CHARD AND WET POLENTA



Wild mushrooms, chard and wet polenta image

Bryn Williams serves up wild mushrooms on a bed of wet polenta, enriched with mascarpone for a creamy finish, plus a few Swiss chard leaves for added greenery.

Provided by Bryn Williams

Categories     Main

Time 45m

Number Of Ingredients 17

250ml of water
250ml of milk
1 sprig of thyme
1 bay leaf
150g of polenta
200g of mascarpone
salt
pepper
30g of butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g of mixed wild mushrooms, cleaned
20g of tarragon, leaves picked
12 Swiss chard leaves, stalks trimmed
50ml of rapeseed oil
salt
pepper

Steps:

  • To make the polenta, add the water, milk, thyme and bay leaf to a pan and bring to the boil. Add the polenta and simmer for 30-40 minutes, whisking occasionally
  • When the polenta is ready, whisk in the mascarpone and season with salt and pepper. Set to one side
  • Slice some of the bigger mushrooms so they will all cook at the same time
  • Add the butter to a pan and place over a medium heat. When the butter is foaming, add the garlic and onion and cook until tender. Add the mushrooms and cook until golden brown
  • Stir the tarragon into the mushrooms and remove from the heat
  • To prepare the chard, add the rapeseed oil to a frying pan with 100ml of water and bring to the boil. Season with salt and pepper, add the chard leaves and cook for 1-2 minutes
  • Place a large spoonful of the polenta into the centre of the plate. Lay the chard next to it, then top with the wild mushroom and tarragon mix

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

POLENTA WITH FONTINA AND MUSHROOMS



Polenta with Fontina and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

POLENTA WITH MUSHROOMS AND SPINACH



Polenta with Mushrooms and Spinach image

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

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.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

POLENTA WITH MUSHROOMS AND ASPARAGUS



Polenta With Mushrooms and Asparagus image

Make and share this Polenta With Mushrooms and Asparagus recipe from Food.com.

Provided by figaro8895

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking polenta
1 small onion, chopped
1 tablespoon olive oil
3 cups fresh mushrooms, sliced (8 oz.)
1 lb asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups)
3 garlic cloves, minced
1/3 cup dry white wine or 1/3 cup chicken broth
1/4 teaspoon salt
1/3 cup pecans or 1/3 cup pine nuts, toasted
1/4 cup finely shredded parmesan cheese

Steps:

  • Prepare polenta according to package directions. Cover and keep warm.
  • Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
  • To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.

Nutrition Facts : Calories 183.9, Fat 12, SaturatedFat 2.3, Cholesterol 5.5, Sodium 261.6, Carbohydrate 11, Fiber 3.7, Sugar 3.6, Protein 8.6

POLENTA WITH PORCINI MUSHROOM SAUCE



Polenta with Porcini Mushroom Sauce image

Categories     Cheese     Dairy     Mushroom     Appetizer     Side     Quick & Easy     Parmesan     Cornmeal     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

6 cups water
2 tablespoons olive oil
1 teaspoon salt
1 cup yellow cornmeal
1 1/4 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) butter
Porcini Mushroom Sauce
Additional freshly grated Parmesan cheese (optional)

Steps:

  • Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
  • Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

SOFT POLENTA WITH ASPARAGUS, MUSHROOMS AND EGG



Soft polenta with asparagus, mushrooms and egg image

Soft polenta with asparagus, mushrooms and egg

Categories     Workday lunches, Midweek Dinner, Main

Time 25m

Yield Serves 4

Number Of Ingredients 9

2 1/2 cup water
1 cup (170g) instant polenta
1/2 cup (40g) grated parmesan, plus shaved parmesan, to serve
2 tablespoon olive oil
1 bunch asparagus, stems trimmed
250 gram mixed mushrooms, sliced
2 clove garlic, crushed
4 eggs, poached
snipped chives, to serve

Steps:

  • Bring water to boil in a large, heavy-based saucepan on high heat. Add polenta; stir until boiling. Reduce heat to low; cook 5 minutes, stirring.
  • Remove polenta from heat; stir in grated parmesan. Cover and keep warm.
  • Meanwhile, heat half the oil in a frying pan on medium heat. Cook asparagus 3 minutes each side, until tender. Remove and keep warm.
  • Heat remaining oil in pan on medium. Add mushrooms and garlic; cook, stirring, 4 minutes, until soft and golden. Season to taste.
  • Divide polenta between plates. Top with mushrooms, asparagus and a poached egg. Scatter with shaved parmesan and chives to serve.

Nutrition Facts : ServingSize Serves 4

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