Best Creamy Polenta With Mushrooms Recipes

POLENTA WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
• Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
• Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

CREAMY POLENTA WITH MUSHROOMS

Steps:

• Bring water and salt to a boil. While whisking, slowly pour in polenta. Continue whisking for a minute to prevent any clumps from forming. Reduce heat to low and simmer for at least 30 minutes, stirring once every few minutes and scraping down the sides.
• Once the polenta is tender, stir in butter, cheese and more salt to taste (may not be necessary - taste before adding more salt).
• While the polenta is cooking, heat a skillet to medium-high. Add mushrooms and cook dry for a few minutes to release moisture. Some mushrooms have more moisture. If you're using shiitake mushrooms (like we did), you can skip this step and add the butter first.
• Once some of the moisture has evaporated, add butter and half of the wine. Let simmer. Add salt and continue cooking until the mushrooms start to get crispy. Add the remaining wine to deglaze the pan. Continue cooking until evaporated. Remove from heat and stir in fresh parsley and more salt and pepper to taste.
• Spoon polenta into a bowl and top with mushrooms, more herbs, cheese and pepper. Enjoy hot.

CREAMY POLENTA WITH MUSHROOMS

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.

CREAMY POLENTA WITH MUSHROOMS RECIPE

Steps:

• To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper.
• Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.
• Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.
• Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.
• The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.
• After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.
• Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.
• Take off the heat, add parsley and mix and your dish is ready to be served.
• To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.
• Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner.

MUSHROOM POLENTA

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.

CREAMY POLENTA WITH FRICASSEE OF TRUFFLED MUSHROOMS

Steps:

• For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt, and whisk the cream and milk until quite frothy. (I don't have a scientific explanation as to why this whisking step is important; but I know from experience that when I don't do it, my polenta just doesn't seem as delicious as usual. Since this initial whisk is easy and takes practically no time, I recommend you do it, too.)
• Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon), until the cornmeal is completely cooked and quite tender, 2 1/2 to 3 1/2 hours. It may seem very thin initially, but it will gradually thicken. As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.
• For the fricassee of truffled mushrooms: In a large saute pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the shallots just begin to color on their edges. Add the mushrooms and crushed red pepper to taste and cook until the liquid is released. Add the chicken reduction, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half. (You can prepare the mushrooms ahead up to this point; reheat them over medium-high heat just before serving.)
• Just before serving, stir in the butter, grana padano or Parmigiano-Reggiano and chives if using. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.
• Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives and preserved truffles. Spoon some mushrooms and some of the cooking juices over each serving of polenta.
• Preheat the oven to 425 degrees F. Rinse the chicken bones and pat them dry. Spread them out in single layer with a little room between the bones on one large or a couple smaller sheet pans. Roast until they are golden brown, flipping and turning the bones every 15 minutes or so, about 1 hour.
• In a large stockpot, heat the olive oil over medium heat. Add the celery, carrots, garlic and onions, and cook, stirring occasionally, until the vegetables are well browned, about 20 minutes. Add the wine, tomatoes and bones to the stockpot. Add enough water to cover everything by about 2 inches (about 6 quarts). Cook over medium heat (you want a gentle simmer, not a boil) until the chicken is falling off of the bone and the stock has a full flavor, about 1 1/2 hours.
• Remove the chicken and strain the broth several times through a chinois or other fine strainer. If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock. Otherwise, chill the stock until the fat solidifies on top and then scrape off and discard most of it.
• Pour the defatted stock into a saucepan and bring to a boil over high heat, and then reduce the heat slightly so the stock is not boiling so furiously. As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it. (This will further increase the intensity of the flavor.) Continue simmering until the stock has darkened and reduced to about 1 quart. The time this will take will vary, but it will likely take at least 20 to 30 minutes. Use right away, refrigerate for up to three days or freeze. Makes about 1 quart.

CREAMY POLENTA & MUSHROOM RAGOUT

Steps:

• Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
• For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE

Steps:

• Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
• Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
• Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
• Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
• Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
• Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.