BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
PARMESAN POLENTA WITH EGGS AND ROASTED MUSHROOMS
Enough for three as a main course. I served this with a tossed salad and bread. Makes for an easy weeknight meal except for the minor annoyance of having to use three dishes to prepare this. If you want, skip the salad and serve the mixture over raw or lightly wilted greens. From thekitchn.com
Provided by COOKGIRl
Categories Corn
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475.
- Slice the mushrooms in half.
- Toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
- Spread in single layer and roast until browned for 10 minutes.
- Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
- After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
- While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
- Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. We don't like runny eggs, so I cooked them for a full three minutes.
- Stir Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Sprinkle with freshly ground black pepper and garnish with snipped chives. Eat and enjoy!
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
PARMESAN POLENTA WITH EGGS AND ROASTED MUSHROOMS
Yield 3 servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 475. 2. Chop mushrooms into 1/2 inch pieces. 3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet. 4. Spread in single layer and roast until browned, about 10 mins. 5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. 6. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes. 7. While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. 8. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to 'skin' over with egg white. This will happen naturally with the method above. 9. Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!
More about "parmesan polenta with eggs and roasted mushrooms recipes"
KASIA’S PARMESAN POLENTA WITH EGGS & ROASTED …
From thekitchn.com
Estimated Reading Time 2 mins
ROASTED MUSHROOM POLENTA BAKE | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (7)Category DinnerCuisine AmericanTotal Time 55 mins
RECIPE: BAKED POLENTA & EGGS WITH MUSHROOMS & CRISPY …
From
4/5 (3.1K)
CREAMY OVEN-BAKED POLENTA RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE
From bonappetit.com
CREAMY POLENTA WITH ROASTED MUSHROOMS - TWO PEAS
From twopeasandtheirpod.com
10 BEST POLENTA AND EGGS BREAKFAST RECIPES | YUMMLY
From yummly.com
BALSAMIC-ROASTED MUSHROOMS WITH PARMESAN RECIPE
From eatingwell.com
25 HIGH-PROTEIN DINNER RECIPES FOR WEIGHT LOSS & MUSCLE BUILDING
From eatthis.com
CREAMY PARMESAN POLENTA WITH BEER SAUTéED MUSHROOMS
From servingdumplings.com
POLENTA WITH ROASTED CAULIFLOWER, MUSHROOMS, AND POACHED EGG
From today.com
PARMESAN POLENTA WITH EGGS AND ROASTED MUSHROOMS FOOD
From homeandrecipe.com
RECIPE: EGGY, CRISPY POLENTA WITH TOMATOES & MUSHROOMS
From thekitchn.com
BAKED POLENTA WITH PARMESAN - EASY GLUTEN FREE SIDE DISH!
From cupcakesandkalechips.com
POLENTA WITH ROASTED MUSHROOMS AND BACON - PUREWOW
From purewow.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #vegetables #european #vegetarian #dietary #low-sodium #low-calorie #low-carb #low-in-something #corn #number-of-servings
You'll also love