POLENTA WITH MUSHROOMS AND SPINACH
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
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.
SOFT POLENTA WITH MUSHROOMS AND SPINACH
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Provided by Janneke Vreugdenhil
Categories HarperCollins Dinner Mushroom Spinach Vegetarian Parmesan Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 1 serving, with leftovers
Number Of Ingredients 9
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 POLENTA
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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 SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
WILD-MUSHROOM PIE WITH POLENTA CRUST
Provided by Molly O'Neill
Categories dinner, main course
Time 4h
Yield Ten servings
Number Of Ingredients 15
Steps:
- To make the crust, bring the water to a boil in a medium saucepan. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes.
- Meanwhile, combine the porcini and water in a large saucepan. Simmer for 30 minutes. Drain, reserving the mushrooms and broth. Coarsely chop the porcini and set aside. Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots; saute 2 minutes. Add 1 tablespoon of oil and 1/3 of the mixed wild mushrooms; saute until browned and softened, about 5 minutes. Place in a bowl. Repeat until the remaining oil and mushrooms are used.
- With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to 1/2 cup. Add the mushroom broth, all of the mushrooms, the salt and pepper. Bring to a simmer, cover and cook for 20 minutes. Taste and adjust seasoning. Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture. Stir the egg mixture into the skillet. Set aside.
- Preheat the oven to 350 degrees. While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper. Generously brush a 10-inch springform pan with olive oil. Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and 3/4 of the way up the sides of the pan. Discard the plastic. Spoon the mushrooms into the pan.
- Bake the pie for 1 hour. Garnish with the parsley. Serve hot or, for neater slices, at room temperature.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 819 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM AND SPINACH POLENTA PIE RECIPE
Provided by á-170456
Number Of Ingredients 7
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.
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SPINACH & MUSHROOM POLENTA PIE WITH ALMOND RICOTTA
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4.8/5 (13)Category Main Course, Side DishCuisine Gluten-Free, Plant-Based, Vegan, VegetarianTotal Time 1 hr 45 mins
- Make the almond parmesan. In a food processor, combine the ½ cup sliced almonds, nutritional yeast, salt, garlic powder, and lemon zest. Pulse until you have a fine meal. Transfer to a bowl and set aside.
- Make the almond ricotta. First, drain the almonds. Then, in the food processor (no need to rinse), combine the drained almonds, hot water, lemon juice, olive oil, apple cider vinegar, garlic, and salt. Run the motor until you have a smooth, ricotta-like texture, scraping the sides down a couple times. Set aside.
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