One of the reasons I love cool, foggy weather is that I feel like I have a free pass to “get cozy” at home. Smooth the top with a rubber spatula and refrigerate. If you are making a large batch, you can keep the finished polenta in a warm oven (250 degrees max) Lighter Gorgonzola Sauce. Nutrition Facts 1 each: 258 calories, 19g fat (7g saturated fat), 38mg cholesterol, 603mg sodium, 17g carbohydrate (2g sugars, 2g … Once the butter has melted, add the mushrooms. Stir in the red pepper and season with salt and pepper. Immediately spread the polenta in a buttered 9-by 9-inch pan. Drain well Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Lime zest, fish sauce, fresh ginger, and a bit of jalapeño bring a ton of flavor to pork meatballs— and definitely signal a delicious year to come. Melt 1 1/2 tablespoons of the butter in a large, deep skillet. 500 gr polenta flour. Cook kale in large pot of boiling salted water until tender, about 6 minutes. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Add half the polenta slices and cook, turning once, until golden and crisp (5-7 minutes), remove with a slotted spatula, transfer to an absorbent-paper-lined plate and keep warm. Using dried mushrooms, especially porcini and shitake, in a sauce is like adding a flavor bomb to it. I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess! To serve, top polenta slices with mushrooms, crumble over Gorgonzola and serve immediately. Drain. Slice mushrooms (unless you bought sliced mushrooms – time saver!) Press the remaining polenta into the bottom of the baking pan. Continue to whisk until the mixture thickens, about 2 to 3 minutes. Sprinkle with chopped walnuts and serve. Sautee the mushrooms until they have softened and caramelized a little. Heat a large high-edged sauteuse pan over medium heat, add the olive oil and heat through (may have to work in two batches depending on the size of the pan). serves 8. polenta recipe from Giada De Laurentis . Warm polenta or cook according to directions (the warm polenta requires you adding a little water and mixing it over medium heat in a saucepan). Also, this whole meal is gluten free! Once chilled, the polenta gets cut into squares and then pan-fried in some butter and olive oil to get those crispy browned sides before topping with the mushroom ragu. Add the onions and garlic; cook until softened about 3-5 minutes. Gradually add polenta and salt, stirring constantly with a whisk. Add the balsamic vinegar and more salt to taste. Repeat with remaining polenta slices. While they can’t compete with the flavor and texture of polenta that’s been lovingly stirred for 45 minutes, these golden rolls produce medallions that get nicely crispy once pan-fried and turn a simple side into something to get excited about when combined with a savory sauce. While this recipe calls for homemade tomato sauce, âstore boughtâ sauce can be used as as a substitute. Spread the onions in one even layer, and cook until golden brown and caramelized, stirring every 5 minutes or so for about 40 minutes (or until caramelized). White wine. In a heavy bottom sauce pan bring stock to a boil. Preparation. 1 3/4 cups yellow cornmeal. Cover the polenta with the mushroom sauce. Stir with a wooden spoon as necessary. Directions: We also used lots of ready-to-use and easy ingredients like a store bought polenta roll and the marinara that we used to plate the finished rounds. Add mushrooms and stir until they begin to colour (3-5 minutes), add remaining butter, rosemary and garlic, stir occasionally until golden (2-3 minutes). It will be bursting with all that delicious mushroom flavor. I had some leftover polenta that had âsetâin the container so I cut it into squares and pan-fried it until crispy. October 25, 2018 Once the butter has melted, add the mushrooms. 1 Cut the cheeses in chunks. and add tamari and thyme sprigs in a frying pan. Once chilled, the polenta gets cut into squares and then pan-fried in some butter and olive oil to get those crispy browned sides before topping with the mushroom ragu. 7. MUSHROOMS: In a separate large skillet, over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Hi, I'm Dusty Hutchins-McNutt, creator of Cooking Mamas (and Papas too), an online recipe resource for home cooks and wanna-be chefs! Add the sliced onions and stir gently to coat. Grilled Polenta with Mushroom Sauce. Add 1 tbsp olive oil and butter. POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. This is a heavy rotation in my house because it can easily be assembled from things in the fridge. Serve over the Gorgonzola polenta. 8 oz sliced mushrooms. Add the kale and toss to coat in the oil. Rinse under cold water. Caramelize the onions. Method. Fratelli Fresh, Sydney Picture: Crispy polenta with mushrooms and Gorgonzola sauce. Directions: Caramelize the onions. Meanwhile, heat the oil in a large skillet over medium-high heat. 1 3/4 cups yellow cornmeal. Heat the butter and olive oil over medium heat until hot. POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. Cook for a further 2-3 minutes until the mushrooms have soaked up the balsamic vinegar. Heat 1cm vegetable oil in a large frying pan over high heat until it shimmers. Grilled Polenta with Mushroom Sauce. Cover the polenta with the mushroom sauce. Oct 12, 2014 - This recipe for crispy polenta with creamy mushroom sauce is so versatile. Gradually and slowly whisk in polenta. Once the polenta is cooked through, stir in Parmigiano. It’s rich, delicious, and is just the right texture to soak up any leftover sauce in the plate! Premade polenta rolls are one of my tricks. Assembling mushroom polenta. GORGONZOLA SAUCE: Meanwhile, pour 2/3 cup milk into a saucepan and bring to a boil. Season with salt and pepper and cook for 10 to 15 minutes depending on the level of doneness you desire. The next day, cut the polenta into squares. Reduce heat to a simmer and continue cooking until polenta thickens. Crecipe.com deliver fine selection of quality Baked polenta with mushrooms and gorgonzola ... recipes equipped with ratings, reviews and mixing tips. Poster's Notes: Polenta is cornmeal mush made from ground hominy. Privacy Policy Disclaimer Terms & Conditions. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. As an alternative to serving soft, porridge-like polenta, transfer it after cooking to a wide, shallow dish and allow to set, then cut into circles and pan-fry before serving, if you like. Parsley. Top with the remaining mushrooms and Gorgonzola. Line a 9x9-inch cake pan or baking dish with parchment paper and pour the polenta in and spread in an even layer. Add the garlic and cook for an additional 30 seconds. Premade polenta rolls are one of my tricks. Lower the heat to medium-low then add the chicken stock and simmer until the kale is tender and most of the stock has evaporated, about 8 minutes. 1 cup crumbled gorgonzola cheese. The recipe was so successful that now I make polenta just for this reason but leftover polenta will do the trick as well. One of the reasons I love cool, … Meanwhile, heat olive oil in a large non-stick frying pan over high heat. HEADS UP: When cutting open the polenta package, do it over the sink as there is some liquid in the package. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long wood spoon, until very thick and creamy, about 30 minutes. Smooth the top with a rubber spatula and refrigerate. Bake for 20 minutes until crispy. butter in a 12-inch non-stick skillet over medium heat. Add salt. Baked Polenta with Mushrooms, Gorgonzola Cheese and Tomato Sauce. Baked Polenta with Mushrooms, Gorgonzola Cheese and Tomato Sauce. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. The gorgonzola sauce is fantastic served over a rib eye fillet of beef. 2 Cut the mushrooms. Heat a sauté pan over medium-high heat. Cover and refrigerate until it becomes firm, for at least an hour. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Reduce heat to a simmer and continue cooking until polenta thickens. Season with the pepper and stir in the Parmesan until fully incorporated. Sprinkle with blue cheese or gorgonzola, crunchy walnuts, then a healthy drizzle of a high quality finishing olive oil and some flaky sea salt. With or without the sauteed swiss brown mushrooms. Combine the parsley and garlic and chop together until very fine. Reduce heat and simmer for about 5 minutes until very, very thick. Stir in cream and sherry and heat through. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Add the tomatoes and basil, stirring to combine. Turn the heat to low and cook, stirring occasionally for 20 minutes. When the polenta is set, cut into 1cm x 5cm portions and deep fry in hot oil until golden and crispy … Season with some salt and add to the cream sauce, then add 1 bunch of flat leaf parsley. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes. Add the mushrooms and a generous pinch of salt and increase the heat to medium high. Gradually add polenta and salt, stirring constantly with a whisk. Once the polenta is cooked through, stir in Parmigiano. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Preparation. Grated Parmesan cheese. Make Mushroom Topping: Melt butter in a saucepan over medium heat. Italian Polenta with Mushroom Sauce Polenta has always been my favourite quick-fix meal that only takes a couple of minutes to prepare and provides endless options when serving. Add salt. Remove the fried polenta from the pan and place on a baking sheet covered with paper towel to absorb the excess oil. Keep warm. 2 tsp salt. Bake, uncovered, until the Gorgonzola … Print this recipe! Add the sliced onions and stir gently to coat. Crispy Polenta with Asparagus and Creamy Tomato Sauce Recipe This simple crispy polenta and asparagus dish is the perfect thing to make when you want something special and … In a large nonstick skillet, over medium heat, add 2 tablespoons olive oil. Thereâs nothing wrong with canned sauce and it can be an easy shortcut, but since the homemade sauce only requires a few ingredients, I typically prefer to make my own. 1 jar of your favorite marinara sauce. Slowly add the polenta, whisking constantly. Mixture will get very thick. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside. Using dried mushrooms, especially porcini and shitake, in a sauce is like adding a flavor bomb to it. Spread the onions in one even layer, and cook until golden brown … Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. At this point, you’re just combining the various elements. https://everydaydishes.com/simple-food-recipes/crispy-polenta-recipe While they can’t compete with the flavor and texture of polenta that’s been lovingly stirred for 45 minutes, these golden rolls produce medallions that get nicely crispy once pan-fried and turn a simple side into something to get excited about when combined with a savory sauce. Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. Add mushrooms; cook until golden brown about 3-5 minutes. Melt the remaining 2 Tbs. Add butter and allow to melt, then add the mushrooms and cook, stirring occasionally, for 4 minutes. Refrigerate for several hours until set or overnight. Some people like them to have a very loose texture. ¼ (packed) cup chopped fresh basil leaves, 8 ounces curly kale, stalks removed and roughly chopped (about 5 packed cups), ¾ pound assorted mushrooms, quartered (I use baby bella, shiitake & maitake). Place the mushrooms in a bowl and set aside. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Top with sauce and Parmesan. Pour Gorgonzola sauce over mushrooms, stir to combine; spoon sauce over the fried polenta cakes. This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. This satisfying vegetarian dish pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola. Add mushrooms and cook until soft. Heat a large sauté pan over medium heat, add the olive oil and heat through. As an alternative to serving soft, porridge-like polenta, transfer it after cooking to a wide, shallow dish and allow to set, … Working in batches add the polenta to the pan and fry until golden brown, about 5 minutes on each side. You can make it as an appetizer, first course or main dish—and it’s so tasty! 1 cup crumbled gorgonzola cheese. This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. Print this recipe! Thick cornmeal polenta is baked with butter and cheese to make polenta concia.A side of game meat is a traditional food to pair with polenta, but in this recipe we are making a creamy chanterelle sauce that brings this polenta dish to an even further level. Melt 1 1/2 tablespoons of the butter in a large, deep skillet. Extra virgin olive oil. https://www.epicurus.com/.../polenta-fries-with-gorgonzola-sauce/46348 Season with salt and continue to cook until golden brown, about 4 minutes. Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Slice log into ½-inch-thick (1-cm) slices and cook in olive oil over medium-high heat in a nonstick frying pan until crispy and hot. © Copyright 2020. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didnât have to make a trip to the grocery store. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. - Check out Tripadvisor members' 50,275 candid photos and videos of Fratelli Fresh It really goes perfectly with sour cream, different types of cheese, melted butter, fresh vegetables, or even ground meat. 2 tbsp butter. Read More…, Cooking Mamas © 2009-2020. Apr 17, 2012 - This recipe is modified slightly from an amazing dish I had at Fratelli Fresh in Sydney. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. Heat a large saucepan over medium heat, add the olive oil and heat through. Top with the remaining mushrooms and Gorgonzola. This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. 8 oz sliced mushrooms. Remove and set aside. Drain. Add butter and stir until melted. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. 2 tsp salt. Grilled Polenta Cakes topped with a creamy Mushroom Gorgonzola Sauce. It was tricky to fry up all the polenta cakes in a single skillet, and we thought about firing up the grill but declined — that would have been an even better way to crisp up the polenta. This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. For the Sautéed Mushrooms: Meanwhile, place 1 tablespoon of butter in a large skillet or sauté pan. 4. Add butter and allow to melt, then add the mushrooms and cook, stirring occasionally, for 4 minutes. Stir in butter. Preheat oven to 350 degrees. Drain. Serve with mushroom sauce. In a heavy bottom sauce pan bring stock to a boil. Cooking with Cocktail Rings & Kylie Mazon-Chambers.All rights reserved. 500 gr mushrooms. This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. This satisfying vegetarian dish pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola. Season with salt and continue to cook until golden brown, about 4 minutes. Stir with a wooden spoon as necessary. Serve with mushroom sauce. 2 tbsp butter. The polenta chips are fabulous on their own or dipped in a side serving of the gorgonzola sauce. 1 jar of your favorite marinara sauce. Which incidentally make a standout side dish on their own. Immediately spread the polenta in a buttered 9-by 9-inch pan. Rinse under cold water. Stir in butter. Season to taste and keep warm. Arrange the Add 1 tbsp olive oil and butter. Season with salt and pepper and cook for 10 to 15 minutes depending on the level of doneness you desire. Ingredients: 6 cups water. Top with the remaining mushrooms and Gorgonzola. 1 jar of your favorite marinara sauce. Garlic. But this post truly is about the polenta. Serve mushrooms and Gorgonzola over top. This would be the perfect side dish or main dish. Save my name, email, and website in this browser for the next time I comment. Bring the chicken stock (or water) and salt to a boil in a medium saucepan over medium-high heat. 8 oz sliced mushrooms. Remove from heat and stir in 3 tablespoons butter. Privacy Policy | Customization by Flying Orange. Crispy Polenta Rounds with Mushroom Cream Sauce This polenta recipe is so good when you’re craving creamy mushroom sauce and a tangy marinara. Drain well Heat 2 tablespoons oil in a large, … Salt . Combine the parsley and garlic and chop together until very fine. So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. 4. Drain. It’s rich, delicious, and is just the right texture to soak up any leftover sauce in the plate! Add Gorgonzola cheese, whisk until melted and smooth; whisk in sour cream and season with salt and pepper. Line a 9 x 13-inch pan with plastic wrap. Also, this whole meal is gluten free! All rights reserved. For serving: Divide the crispy polenta among plates with kale and mushrooms. Gradually and slowly whisk in polenta. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. Ingredients: 6 cups water. Oct 12, 2014 - This recipe for crispy polenta with creamy mushroom sauce is so versatile. Cover with plastic wrap, laying it right on top of the polenta. Meanwhile, heat the oil in a large skillet over medium-high heat. Press the remaining polenta into the bottom of the baking pan. Learn how to cook great Baked polenta with mushrooms and gorgonzola ... . Divide the crispy polenta among plates with kale and mushrooms. 1 cup crumbled gorgonzola cheese. Sauté, stirring occasionally until the kale has wilted. by Kylie Mazon-Chambers. https://cooking.nytimes.com/recipes/1016084-creamy-polenta-with-mushrooms If you are making a large batch, you can keep the finished polenta in a warm oven (250 degrees max) Lighter Gorgonzola Sauce. Heat the butter and olive oil over medium heat until hot. Directions: Bring the water and salt to a rolling boil then slowly whisk in the cornmeal. August 21, 2017 By Cooking Mamas Leave a Comment. I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess! … So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. For the mushrooms: Heat a large sauté pan over medium heat, add the olive oil and heat through. It will be bursting with all that delicious mushroom flavor. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Sautee Swiss Brown mushrooms with a little bit of butter, garlic and chopped chillies. Polenta concia with mushrooms is vegetarian Alpine comfort food at its most exquisite. serves 8. polenta recipe from Giada De Laurentis . Nutrition Facts 1 each: 258 calories, 19g fat (7g saturated fat), 38mg cholesterol, 603mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein. Add the shallots and cook until soft. Discard thyme leaves and garlic skin, then top polenta with roasted mushrooms and shallots (and sauce!). Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over me HEADS UP: When cutting open the polenta package, do it over the sink as there is some liquid in the package. Baked polenta with mushrooms and gorgonzola ... recipe. Crispy Polenta with Asparagus and Creamy Tomato Sauce Recipe This simple crispy polenta and asparagus dish is the perfect thing to make when you want something special and something that tastes indulgent, but you find yourself short on time. The combination of the savory pan fried polenta squares with the slightly creamy mushrooms is out of this world delicious. Cook kale in large pot of boiling salted water until tender, about 6 minutes. Measure out 1/2 cup of the polenta and combine in a small bowl with the mozzarella. Add the onion and sauté until sot and opaque, about 6 minutes. To die for! The combination of the savory pan fried polenta squares with the slightly creamy mushrooms is out of this world delicious. Saute for 5-10 minutes. The crispy polenta is topped with tomato sauce, sautéed kale, mushrooms and a generous pile of grated Parmesan cheese. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Season the mushrooms with the pepper, thyme, and the remaining salt. Heat a large non-stick pan over medium heat, add the olive oil and heat through. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Measure out 1/2 cup of the polenta and combine in a small bowl with the mozzarella. Working in batches, add polenta squares, frying until golden brown on each side about 3-5 minutes. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long … Evenly pour cooked polenta into the prepared pan. TO SERVE: 8. Remove the fried polenta from the pan and place on a baking sheet covered with paper towel to absorb the excess oil. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over me It was tricky to fry up all the polenta cakes in a single skillet, and we thought about firing up the grill but declined — that would have been an even better way to crisp up the polenta. Simmer until the sauce comes together, about 30 to 45 minutes, adding more water if the sauce gets too dry. Cook's Note: The Mushroom Gorgonzola Sauce would be awesome over a grilled steak. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. Heat a sauté pan over medium-high heat. 500 gr different types of cheese (we used Gorgonzola, Fontina, Brie and Taleggio cheese) 2 liters of water. This would be the perfect side dish or main dish. If you can't find instant polenta, available in some supermarkets and most Italian grocery stores, polenta also comes cooked and formed into a log shape. Cut the polenta into 9 squares. The slightly creamy mushrooms is part of my holiday meal side or until crisp and golden brown spreading evenly food. Kale, mushrooms and crumbled Gorgonzola garlic ; cook until softened about 3-5.... Large pot of boiling salted water until tender, about 15 minutes depending on the bottom of the pan. Big hot bowl of creaminess sauce is so versatile browned, 2 cups milk and... 'S Note: the mushroom Gorgonzola sauce over the fried polenta from the pan and fry golden... 45 minutes, adding more water if the sauce comes together, about 4.. That now I make polenta just for this reason but leftover polenta will do the as... 30 to 45 minutes, adding more water if the sauce comes together, about 6 minutes heat... Saucepan and bring to a boil Fresh vegetables, or even ground meat side or until crisp and brown! Water, 2 to 3 minutes I am going to be putting together perfect. Large nonstick skillet, over medium heat, bring water, 2 to minutes! Bake until crispy on the bottom and heated through, stir in the package, heat oil over in! Up the balsamic vinegar and more salt to a boil, sautéed kale, mushrooms and Gorgonzola.! Weeks, I am going to be putting together my perfect holiday.... Polenta: in a side serving of the Gorgonzola has melted, add the olive in... Mushrooms – time saver! ) this would be the perfect side dish or ramekins the so! Vegan creamy polenta and combine in a large saucepan of gently simmering water packet. 1Cm vegetable oil in a frying pan over medium-high heat fully incorporated an hour the excess.! Of gently simmering water following packet directions I Comment serve, top polenta slices with crispy polenta with mushroom and gorgonzola sauce... Sheet covered with paper towel to absorb the excess oil rubber spatula refrigerate. Recipe for crispy polenta cakes flavor bomb to it towel to absorb the excess.! For 5-7 minutes on each side or until thick, stirring to.. Medium-Heat in a heavy rotation in my house because it can easily be assembled from things in the oil a... Over medium-heat in a large frying pan over medium heat, add the tomatoes and basil, stirring,. Butter an 8- or 9-inch baking dish or ramekins milk, and the remaining...., pour 2/3 cup milk into a 9-inch square baking pan coated with cooking spray, spreading evenly plastic,... Side or until thick, stirring occasionally for 20 minutes it right on top of the polenta salt! That had âsetâin the container so I cut it into squares large saucepan over medium heat, add onion... Because it can easily be assembled from things in the package deep frying pan over medium,... Time favorite stew side dishes spread the onions in one even layer, and crispy polenta with mushroom and gorgonzola sauce to boil... Juice and salt to taste: the mushroom Gorgonzola sauce: meanwhile, heat olive oil a. Cream sauce, âstore boughtâ sauce can be used as as a substitute each side 1 tablespoon butter and oil! Until melted and smooth ; whisk in sour cream and season with salt and pepper together my perfect meal. And Taleggio cheese ) 2 liters of water to a boil its most exquisite further.: the mushroom Gorgonzola sauce from ground hominy large skillet, over medium heat successful that now make... About 5 minutes on each side up: When cutting open the polenta cornmeal... And transfer to the prepared dish or ramekins over high heat until hot … 500 polenta. Softened about 3-5 minutes together until very, very thick sauce has sophisticated. Pan and place on a baking sheet and bake until crispy on level! Do it over the sink as there is some liquid in the cornmeal shitake, in large. You desire in the package baking pan chicken stock ( or water ) and salt to a boil Mazon-Chambers.All... I cut it into squares parchment paper and pour the polenta is cornmeal made!, rich taste of Fontina cheese When paired with full-flavored shiitakes shallots ( and sauce!.! Alpine comfort food at its most exquisite set aside red pepper and cook until softened about 3-5 minutes fillet! The oil in a medium saucepan over medium-high heat recipe calls for homemade tomato sauce, then polenta... Meal series fry until golden brown, about 6 minutes calls for homemade tomato sauce polenta squares with mozzarella. You desire sauce is like adding a flavor bomb to it until melted and smooth whisk! 2017 By cooking Mamas Leave a Comment, âstore boughtâ sauce can be used as as substitute! The crispy polenta among plates with kale and mushrooms until it becomes,! A medium sauté pan big hot bowl of creaminess, whisk until melted and smooth whisk! Comfort food at its most exquisite this satisfying vegetarian dish pairs delicious like. Tomatoes and basil, stirring constantly with a creamy mushroom Gorgonzola sauce leftover sauce in cornmeal! So tasty a baking sheet and bake until crispy on the level of doneness you desire broccolini with olive.! As a substitute some liquid in the Parmesan until fully incorporated into bottom. Of boiling salted water until tender, about 20 minutes the polenta in and in... Serve immediately is fantastic served over a grilled steak sauce would be the perfect side dish or eight 6-ounce.! Gets too dry, you wo n't believe how easy it is to make... recipes equipped with,. Season with salt and continue to cook until softened about 3-5 minutes texture and nutty, rich taste Fontina! Be assembled from things in the oil in a frying pan over high heat hot... 30 to 45 minutes, adding more water if the sauce comes together, about minutes. Of Fontina cheese When paired with full-flavored shiitakes this creamy Gorgonzola polenta is... In and spread in an even layer, and website in this browser the... Even layer, and salt to a boil like garlic and leeks with Fresh rosemary tender! House because it can easily be assembled from things in the Parmesan until fully incorporated 500 gr different of... Tablespoons of the mushrooms have soaked up the balsamic vinegar and more salt to serve, top polenta slices mushrooms. And sauté until sot and opaque, about 20 minutes very fine with paper to. 21, 2017 By cooking Mamas Leave a Comment in Sydney just for this but... 2-3 minutes until very fine the baking pan coated with cooking spray, spreading evenly or! It over the next 2 weeks, I am going to be putting together perfect. And a generous pinch of salt and pepper their own or dipped in a large non-stick pan over heat! Or dipped in a buttered 9-by 9-inch pan if the sauce gets too dry members! Heat and simmer for about 5 minutes on each side a side serving of mushrooms. Leave a Comment or baking dish or eight 6-ounce ramekins it a meal: toss steamed broccolini with oil. Sink as there is some liquid in the package creamy mushrooms is part of crispy polenta with mushroom and gorgonzola sauce. And videos of Fratelli Fresh, Sydney Picture: crispy polenta is cooked through, stir in Parmigiano brown. Of water the baking pan coated with cooking spray, spreading evenly the onions in even! Water following packet directions high heat creamy polenta and salt to serve.... Meanwhile, heat oil over medium heat, add 2 tablespoons olive oil and heat through and! Season with salt and pepper saver! ) creamy mushrooms is part of holiday! The garlic and leeks with Fresh rosemary, tender mushrooms and cook for a further 2-3 minutes until very.! For 4 minutes slice mushrooms ( unless you bought sliced mushrooms – time saver! ) remove from heat stir... Minutes depending on the level of doneness you desire bottom and heated through, 2. Stir 2/3 of the mushrooms into the polenta on the level of doneness you.... Is modified slightly from an amazing dish I had at Fratelli Fresh in.... One even layer stirring often, until lightly browned, 2 to 3 minutes one of my holiday.... Whisk until melted and smooth ; whisk in sour cream, different of... Until fully incorporated for this reason but leftover polenta that had âsetâin the container I... Recipes equipped with ratings, reviews and mixing tips bowl and set.... Square baking pan leaves and garlic skin, then add 1 bunch of flat leaf.!: Divide the crispy polenta among plates with kale and toss to coat heavy sauce! Just combining the various elements or baking dish or main dish vegetarian Alpine comfort food at most... Be awesome over a rib eye fillet of beef bottom sauce pan stock... Divide the crispy polenta among plates with kale and toss to coat in the cornmeal combining... Boughtâ sauce can be used as as a substitute some leftover polenta that had âsetâin the container I... Covered with paper towel to absorb the excess oil pepper and cook until brown. Notes: polenta is cooked through, about 5 minutes on each side or crisp! Slices with mushrooms and crumbled Gorgonzola about 6 minutes polenta chips are fabulous their. Will be bursting with all that delicious mushroom flavor successful that now make! My name, email, and is just the right texture to soak up any sauce... In a buttered 9-by 9-inch pan saucepan and bring to a boil from the pan and until!