How To make Polenta Crostini with Mushrooms
1 oz Dried porcini mushrooms
4 tb Extra-virgin olive oil
1 lg Red onion, finely minced
2 sm Garlic cloves, finely minced
1 lb Fresh brown mushrooms, such
-as cremini or portobello, -well cleaned and sliced 4 sm Ripe plum tomatoes, chopped
1 tb Chopped flat-leaf parsley
Salt Freshly ground pepper Quick polenta Olive oil The use of instant polenta in this recipe from Carol Fields' "Italy in Small Bites," is strictly optional. If you prefer, make it the traditional way. Just be sure to warm up your stirring arm in advance. Soak dried mushrooms in warm water to cover at least 45 minutes or until softened. Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging. Chop mushrooms roughly and drain thoroughly. Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish. Heat olive oil in heavy skillet and saute onion until translucent and tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking another 5 minutes. Cut Quick Polenta into slices 2" wide and 3-4" long and brush lightly with olive oil to taste. Broil until firm and lightly crisp on both sides. Place spoonful of hot mushroom sauce on top of each crostino and serve.
How To make Polenta Crostini with Mushrooms's Videos
Crostini De Polenta Con Setas En Salsa De Tomate
INGREDIENTES :
1-Para la polenta : 1 litro de Agua , sal y 250 Gr. de harina de polenta instantanea.
2-Para la salsa : Aceite de oliva virgen extra. Ajos al gusto, 400 Gr. de setas frescas o congeladas, Sal , tomillo, pimienta molia y 7 cucharadas soperas de tomate natural triturado.
3- Pintar con aceite AOVE antes de meter en el horno
4- Queso rallado y Aove anes de servir
250 CANAL SECUNDARIO : Annun Y Algo Más ......
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Mushroom Polenta Recipe
A Taste of New York segment hosted by Aton Maiti - Mushroom Polenta Recipe
Polenta canapes with sweet Gorgonzola, sautéed mushrooms and chives
EASY RECIPE
SERVES 6-8
INGREDIENTS
380 g instant polenta
Evo oil
salt
150 g SWEET GORGONZOLA
200 g pioppino mushrooms
Chives
Black pepper
1 garlic clove
Pour water and salt in a saucepan and bring to the boil. Pour the instant polenta and stir using a whisk. Cook according to the packet instructions. Once ready, pour the polenta on a baking tray covered with greaseproof paper and flatten out to obtain a 2 cm thick layer. Leave to cool completely. In the meantime heat a dash of evo oil with a garlic clove, add the mushrooms and sauté over high heat for a few minutes. Season with salt and pepper and set aside. With a mould prepare polenta disks, put on a cutting board and garnish with SWEET GORGONZOLA, sautéed mushrooms, chopped chives and some ground black pepper.
Easy Paula's Polenta with Mushroom Topping Recipe
Ingredients:
4 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cornmeal
1/4 cup olive oil
1 pound button mushrooms, sliced
1/2 small onion, minced
4 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon chopped fresh parsle
Directions:
In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
Preheat oven to broil. Lightly grease a baking sheet.
Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.
Nutrition
Calories: 283 kcal 14%
Fat: 14.6 g 22%
Carbs: 34.4g;11%
Protein: 5.2 g 10%
Cholesterol: 0 mg 0%
Sodium: 299 mg 12%
Based on a 2,000 calorie diet
Cathy Katin-Grazzini - Prepares Wild Mushroom Polenta Crostini
Plant-Based Nutritional Coach and Culinary Instructor
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Soft Polenta with Sauteed Mushrooms | Everyday Gourmet S7 E11
As seen on Everyday Gourmet.