Posts Tagged ‘Polenta’

Golden Polenta with Creamy Mushrooms

Shaina from Food for my Family is always delighted to find mushrooms in her refrigerator; their hearty texture makes a natural pairing with her Golden Polenta Cakes.

As I am walking through the produce section of the grocery store I inevitably come across the mushrooms. Staring at them, I seemingly always reach for them even when I have nothing intended for them on the dinner menu for the week. They call to me from there on the shelf, and they end up in my cart more often than not for having them means cheeseburgers become mushroom and Swiss burgers, sausage gravy becomes sausage and mushroom gravy. The stir fry contains mushrooms. Soups invite them in.

Really, there hasn’t been a time when I’ve been disappointed to find a bag of mushrooms in the refrigerator, purchased without purpose. They can make the most dull of days seem like an opportunity.

Such is the case with my polenta, or rather, the leftover polenta I found myself with after dinner one day. The next day the polenta waited in the refrigerator, and the mushrooms sat next to it getting friendly. Who was I to disagree with the fated pairing?

Creamy mushrooms are the perfect addition to golden polenta slices. While I used leftovers, there is no reason you couldn’t as easily make the polenta just for this purpose. It pairs nicely alongside main courses, but it shines as a simple lunch option, too.

Golden Polenta and Creamy Mushrooms by Food for my Family

Golden Polenta with Creamy Mushrooms

Makes 4 servings

Ingredients:

  • 1/2 batch Creamy Gruyere Polenta (leftover)
  • 4 tablespoons butter
  • 4 green onions, diced
  • 2 tablespoons minced parsley
  • 2 cups baby portabella mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions:

  1. After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
  2. In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
  3. Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

Wordless Wednesday: Mushrooms and Polenta from House of Brinson

How completely divine does this look? Thank you House of Brinson.

Polenta Pasticciata ai Funghi e Gamberi {Polenta with a Mushroom and Shrimp Sauce}

This week’s gorgeous taste of Italy comes from none other than Paula- the meravigliosa cook behind bell’alimento!

Polenta is incredibly versatile and can be eaten either creamy or solid. In solid form you can make it into various shapes which also allows for it to be grilled, pan fried, or oven baked. You can top your polenta with just about anything. How is that for versatile ; )

Like Risotto, polenta needs to be stirred and often. Be mindful when cooking the polenta as it tends to “bubble” and we don’t want to burn ourselves ; ) It’s equally as delicious creamy but for today’s recipe we are going to bake it, which means it needs to be refrigerated after it’s done to allow it to set up. This also allows you to make this well in advance of your meal {great time saver} Depending on how thick you like your polenta cakes will depend on what dish you use to set it in. I like mine no more than 1″ thick. When warming your polenta through cooking time will depend on the thickness of your polenta.

Feel free to cut the polenta into any shape you like. I like a circular shape and I use a glass to cut mine with. Cookie cutters would work as well.

Mushrooms are a natural pairing with polenta. Their earthy flavor pairs beautifully with the corn. You can use any mushrooms you like here. A combination would be fantastic! Remember when making this sauce to add the shrimp towards the end so that you do not overcook them {you don’t want rubbery shrimp} Cooking time for the shrimp will depend on the size of shrimp you use.

What you’ll need:
1 cup polenta {cornmeal}
salt
2 tablespoons unsalted butter
1 pound shrimp – peeled and deveined
8 ounces of fresh mushrooms – sliced
2 cloves of garlic – minced
1 tablespoon flat leaf Italian Parsley – chopped
1 cup dry white wine
2 cups stock
pepper
pinch of ground nutmeg

What to do:

1. Into a large sauce pan add 3 cups of water and season with salt. Bring to a boil. Slowly sprinkle in the polenta. Using a whisk to combine, stir constantly to achieve a smooth texture. Reduce the heat to low and simmer until mixture thickens. Use a wooden spoon to stir.

2. Once polenta has thickened, spray a rimmed baking sheet or similar dish with cooking spray and pour polenta into sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta with a piece of saran wrap {so that a skin does not develop} and transfer to refrigerator to cool completely.

3. Into a sauté pan melt the butter over medium heat. Add the mushrooms, garlic and parsley. Stir to combine. Add the wine and allow to reduce. Add the stock and season with pepper and nutmeg. Add shrimp and cook until mixture has reduced and shrimp are pink.

4. Preheat oven to 350 degrees. WHILE the mushroom and shrimp sauce is cooking. Remove the polenta from refrigerator and cut into desired shape. Place the polenta onto a baking sheet and place into oven to heat through.

5. Plate the polenta and serve with a generous topping of the mushroom/shrimp sauce.


Buon Appetito!

Video Post: Polenta with Mushrooms and a Poached Egg

Are you all already reading Food52?  I think that it’s easily my favorite new food project to be executed online in that last year, which is why I ask.

The brain-child (perhaps better described as the appetite-child) of Amanda Hesser and Merrill Stubbs, both of the New York Times in different capacities, Food52 is now a cozy hub to many many other independent food writers.  You may have noticed a few mentions of their good work when they did a robust and delicious program all about mushroom soup last year.

The best thing about group sites for me is that there’s a constant sense of discovery with so many formidable cooks in the kitchen.  Food52 recently introduced to another interesting set of chefs- the siblings behind Working Class Foodies, a web video series delivering champagne feasts on light beer budgets.

Check out the following video for Creamy Polenta with Mushrooms and a Poached Egg.