Best Braised Broccoli And Porcini With Polenta Recipes

CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

BRAISED RABBIT WITH PORCINI AND POLENTA

Steps:

• Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid. Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned. Add the rabbit and brown on all sides.
• Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
• Meanwhile, dice the tomatoes and add them to the rabbit. Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
• In the meantime, make the polenta. Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot. Serve the polenta in large bowls, topped with the rabbit.

LEMONY BRAISED BROCCOLI

Steps:

• In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

WILD MUSHROOM POLENTA WITH PORCINI SAUCE

Steps:

• Prep the porcini:
• In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
• Roast the mushrooms:
• While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
• Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
• In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
• Make the polenta:
• In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.

POLENTA AI FUNGHI PORCINI

Steps:

• Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
• In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
• Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
• Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.

BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE

Steps:

• Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
• Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
• Serve hot or at room temperature.

POLENTA WITH BROCCOLI RABE

Steps:

• Preheat broiler.
• Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
• Heat oil in a nonstick skillet. Saute the garlic for 30 seconds. Stir in rabe and coat with oil. Cook over medium heat until it begins to soften.
• Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
• Meanwhile bring water to a boil, then reduce to a simmer. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken. Do not let mixture become so thick that it cannot be stirred.
• Stir in the cheese and salt. Stir in rabe and spoon into a shallow baking dish. Place under broiler for about 2 minutes, just until the top begins to brown. Watch carefully.

PORCINI MATZO POLENTA WEDGES

Steps:

• Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until lightly browned, 5 to 7 minutes. Add porcini and cook, stirring, 2 minutes. Cool, then stir in basil and season with salt and pepper.
• Bring broth and water to a boil in a 3-quart heavy saucepan. Gradually add matzo meal, whisking, and simmer, whisking constantly, until thickened, 1 to 2 minutes. Reduce heat to low and gently simmer, stirring occasionally, until very thick, about 2 minutes more. Stir in porcini and salt and pepper to taste. Spread polenta in an oiled 9-inch glass pie plate and let stand until firm, about 1 hour.
• Cut polenta into 12 wedges. Heat remaining tablespoon oil in skillet over moderate heat until hot but not smoking, then cook wedges until crisp and golden brown on both sides, about 15 minutes total.