POLENTA AND MUSHROOM RECIPES RECIPES
POLENTA RECIPES | BBC GOOD FOOD
A fine, corn-based, storecupboard grain that can be served creamy, set into pieces and fried, or baked in cakes.
Provided by Good Food team
Number Of Ingredients 1
POLENTA SQUARES WITH MUSHROOM RAGU RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 36 bite-size hors d'oeuvres
Number Of Ingredients 12
Steps:
- Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
- Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
- Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.
Nutrition Facts : Calories 25 calorie, FatContent 1.5 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 86 milligrams, CarbohydrateContent 2 grams, ProteinContent 1 grams, SugarContent 0 grams
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Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we’ve adapted a dish that was on the menu at the chef Chris Jaeckle’s All’onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 382 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 382 per serving
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From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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