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How To make Baked Polenta w/Italian Sausage, Mushrooms & Three Cheeses
1 tb Fruity olive oil
1 sm Yellow onion; chopped
2 lg Garlic cloves; minced
1 md Red sweet pepper
cored, seeded and chopped 1/2 lb Mild Italian sausage
:
(the kind with fennel seed and garlic) :
with casing removed 1/2 lb Fresh mushrooms
(crimini, button, or :
other type as available) trimmed and thinly sliced 2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal
:
preferably stone-ground 1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
-OR- other swiss cheese Salt Freshly ground black pepper 4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce - (see separate recipe) GARNISH:
Fresh Italian Parsley -- chopped Herb sprigs Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large, heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and sprigs of herbs.
How To make Baked Polenta w/Italian Sausage, Mushrooms & Three Cheeses's Videos
Creamy Polenta with Mushrooms and Cheese | Food Channel L Recipes
I really like the taste of creamy polenta. It’s so good especially with aromatic mushrooms on top!
Food channel L - a new recipe every odd day of the month! Ideas for delicious and homemade food!
Ingredients for 4 servings:
250 g polenta
250 ml milk
1 clove of garlic
4 sprigs of parsley
2 tbsp cream cheese
50 g parmesan cheese
50 g butter
Salt
For the mushrooms:
250 g mixed mushrooms
4 sprigs of thyme
1 clove of garlic
50 g butter
Salt and black pepper
Parsley
Truffle oil for serving
Parmesan Polenta with Wild Braised Mushrooms
An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them with fresh mushrooms. In the video I used a combination of button mushrooms, oyster mushrooms, shiitake mushrooms and Shimeji mushrooms. Use the mushrooms you like, preferably the ones in season. You can make this under 30 minutes, even 20 if you're organised. Enjoy polenta with wild braised mushrooms today.
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
Giada's creamy parmesan polenta adds a touch of rustic elegance to ANY meal!
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 22 min
Prep: 5 min
Cook: 17 min
Yield: 8 to 10 servings
Ingredients
9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
Directions
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
Baked Sausage and Vegetable Polenta
Ingredients:
- 1 tube of polenta
- 1 tbsp chicken powder (Optional)
- 1/4 cup yellow zucchini, cubed
- 3 beef sausages, cubed
- 1/4 cup dried tomatoes ( diced)
- 1/4 cup dried cranberries (diced)
- 4 cloves of ginger, chopped
- Salt and pepper to taste
- 1/2 tbsp olive oil or butter
- Parmesan cheese
Procedure:
Step 1. Slice the polenta into rounds. Set aside.
Step 2. Heat up a pan, add in the oil or butter, and saute the garlic until lightly browned.
Step 3. Add in the beef sausage and saute for 3 to 4 minutes. Then, add in the zucchini, cranberries, pepper, and salt before sauteing for another 2 minutes. Remove from the heat and set aside.
Step 4. Preheat the oven to 350 degrees. Arrange the polenta slices onto a baking pan, and sprinkle each slice with salt, pepper, and paprika.
Step 5. Top each polenta slice with the sausage mixture
Step 6. Bake for 10 to 15 minutes.
Step 7. Plate, garnish with basil, Sprinkle with parmesan cheese and serve.
How to prepare a polenta table | SBS Food
Silvia Colloca feeds a party with her nonna Irene's sausage stew served over a sea of soft polenta.
Get the recipe:
Jacques Pépin's Polenta with Mushroom Ragout
Chef, cookbook author, and television host Jacques Pépin demonstrates how to make Polenta with Mushroom Ragout, a recipe from his new cookbook, Essential Pépin.
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Jacques Pépin's Polenta with Mushroom Ragout