Best Bbq Spiced Chicken Salsa Salad And Pumpkin Chipotle Polenta Recipes

Wild Mushroom Fricassee Over Polenta image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 13

3 cups chicken stock
1 cup quick cook polenta, found in Italian foods or specialty foods aisles
2 tablespoons butter
1 /4 cup grated Romano or Parmigiano
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
4 portobello mushroom caps, halved then thinly sliced
16 fresh shiitake mushrooms, coarsely chopped
Coarse salt and black pepper
2 tablespoons balsamic vinegar
1/2 cup beef stock or broth
2 scallions, thinly sliced on an angle

Steps:

Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

Eggplant Stew with Honey and Golden Raisin Polenta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1-ounce dried porcini mushrooms, coarsely chopped
1 quart chicken stock, divided
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped, chopped into bite sized pieces
1 large carrot, peeled and thinly sliced
3 to 4 celery stalks, cut into bite sized pieces
2 cubanelle peppers, chopped
1 red bell pepper, seeded and chopped into bite sized pieces
2 eggplants, peeled of half the skin, cut into bite-sized cubes
1 bay leaf
Salt and pepper
2 tablespoons aged balsamic vinegar
1 (28-ounce) can whole tomatoes (recommended: San Marzano)
1 cup milk
Handful golen raisins
2 sprigs rosemary, leaves stripped and finely chopped
1 cup quick cooking polenta-
3 tablespoons honey
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano or Romano

Steps:

Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.
Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
Pile some polenta in shallow bowls and spoon the stew around the polenta.;

Roasted Mushrooms with Pumpkin-Chipotle Polenta image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 pounds mixed mushroom caps, such as coarsely chopped hen of the woods or wood ears, coarsely chopped shiitakes, thinly sliced porcini, thinly sliced portabellas or criminis
About 1/3 cup extra-virgin olive oil
1 head garlic, cloves crushed
Small handful sage, chopped or thinly sliced
Sea salt and freshly ground black pepper
1 cup cooked pumpkin puree
3 cups chicken stock
Freshly grated nutmeg
1 chipotle in adobo, seeded and finely chopped, plus a small spoon of sauce
1 cup quick-cooking polenta
2 tablespoons butter
2 tablespoons honey
Toasted pepitas, for garnish
Chives, chopped, for garnish

Steps:

Preheat the oven to 425 degrees F. Toss the mushrooms with the extra-virgin olive oil, garlic, sage, salt, and pepper, and roast 25 minutes.
Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out. Season with salt, pepper, and nutmeg. Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta. Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey. Combine the pumpkin and polenta and serve in shallow bowls. Top with roasted mushrooms and garnish with pepitas and chives.

Pumpkin Polenta with Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 15-ounce can pure pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Steps:

Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.