Best Mushroom And Marsala Casserole With Polenta Crust Recipes

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MUSHROOM MARSALA WITH POLENTA



Mushroom Marsala With Polenta image

Make and share this Mushroom Marsala With Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 lb button mushrooms or 1 lb cremini mushroom, diced
8 ounces shiitake mushrooms, stemmed and diced
3 portabella mushrooms, stemmed and diced
salt
fresh ground pepper
35 ounces prepared polenta
1/2 cup grated parmesan cheese
1/2 cup marsala wine
1/2 cup low sodium vegetable broth
1/2 cup heavy whipping cream
1/2 bunch chives, cut into 1/2 inch lengths

Steps:

  • Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
  • Melt 2 tablespoons butter in a large saute pan over medium heat.
  • Add in garlic and thyme; saute until fragrant, about 1 minute.
  • Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
  • Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
  • Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
  • When the mushrooms are tender, increase heat to high and stir in the marsala.
  • When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
  • Heat through, taste, and adjust w/ salt and pepper.
  • To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

Nutrition Facts : Calories 391.1, Fat 21.2, SaturatedFat 12.8, Cholesterol 67, Sodium 227.4, Carbohydrate 16, Fiber 3.5, Sugar 6.5, Protein 11.8

MUSHROOM POLENTA



Mushroom Polenta image

Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

OLE POLENTA CASSEROLE



Ole Polenta Casserole image

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

MARSALA CHICKEN & MUSHROOM CASSEROLE



Marsala Chicken & Mushroom Casserole image

I love the taste of marsala, and I love the ease of casseroles....a winning combo! From Rachael Ray Mag 4/09.

Provided by Meredith .F

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
10 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine or 1/2 cup white wine
1/2 cup heavy cream
2 tablespoons flat leaf parsley, chopped
salt and pepper
1 cup long-grain rice
2 cups rotisserie chicken, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
  • In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Nutrition Facts : Calories 482.9, Fat 18.1, SaturatedFat 11.1, Cholesterol 58.2, Sodium 114.6, Carbohydrate 46.6, Fiber 1.4, Sugar 2.7, Protein 7.6

STACKED POLENTA AND MUSHROOM CASSEROLE



Stacked Polenta and Mushroom Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups chicken stock, plus more if needed
2 1/2 cups coarse polenta
Salt and coarse black pepper
Salt and coarse black pepper
6 tablespoons butter, plus more for dotting casserole
1/2 cup dried porcini mushrooms (a couple of handfuls)
About 1/3 cup EVOO
1 1/2 pounds cremini or white mushrooms, sliced
2 tablespoons finely chopped fresh thyme
2 shallots, finely chopped
1/2 cup dry white wine or 1/4 cup Marsala or sherry
2 cloves garlic, grated
1/4 cup flour
2 1/2 cups milk
Freshly grated nutmeg, as needed
1 1/2 cups grated Parmigiano-Reggiano

Steps:

  • Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering.
  • Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.
  • Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
  • To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese.
  • Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.
  • Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.

MUSHROOM AND CHEESE BAKED POLENTA



Mushroom and Cheese Baked Polenta image

This rich but light polenta casserole marries savory mushrooms with creamy white Cheddar.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings as a main dish or 8 as a side

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the baking dish
1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes
Kosher salt and freshly ground black pepper
2 cups milk
1/2 cup heavy cream
1 cup polenta
2 teaspoons sugar
1/2 teaspoon baking powder
3 large eggs, separated
1 cup shredded white Cheddar (about 4 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
  • Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
  • Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
  • Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
  • Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE



Baked Polenta with Mushrooms & Blue Cheese image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
3 tablespoons good olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 1/2 cups good chicken stock, preferably homemade
2 cups half-and-half
3/4 cup fine cornmeal
1/4 cup imported Italian mascarpone cheese
4 ounces Gorgonzola piccante, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
  • Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
  • Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

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