Polenta With Wild Mushrooms And Marinara Sauce Recipes

Steps:

• Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
• Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
• Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
• Arrange polenta bites on a platter and serve.
• Do Ahead
• Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

Steps:

• Prep the porcini:
• In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
• Roast the mushrooms:
• While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
• Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
• In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
• Make the polenta:
• In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.

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.

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.

Steps:

• In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

Steps:

• Cover mushrooms with hot water and set aside.
• Crush the plum tomatoes between the fingers and place in pot, without the juice, along with the thyme, oregano and pepper. Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.
• Drain mushrooms and squeeze out liquid; chop coarsely and add to tomatoes. Strain leftover liquid. Add some mushroom liquid if tomato mixture has become too dry.
• Meanwhile, bring chicken stock to boil (follow directions on instant polenta package for amount of liquid needed).
• When stock has boiled, slowly add polenta, stirring constantly, until mixture is thick and liquid has been absorbed.
• Serve polenta topped with the tomato-mushroom sauce and grated cheese.

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.