Best Mushroom And Spinach Polenta Pie Recipes

POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

SOFT POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
• When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
• While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
• Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
• Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

MUSHROOM AND SPINACH POLENTA PIE RECIPE

Steps:

• Preheat oven to 375 degrees. Lightly coat 9-inch pie plate with butter or nonstick cooking spray; set aside for later use. In large nonstick skillet, heat oil over high heat. Add mushrooms; cook and stir until tender and lightly browned, about 10 minutes. Remove 1 cup of mushrooms to small bowl; stir in 1 tablespoon of the Parmesan cheese; set aside. Into mushrooms remaining in skillet, stir spinach and pesto; cook until hot, about 2 minutes. Cook polenta according to package directions. Remove from heat; stir in remaining 7 tablespoons of the cheese. Spread half of the polenta in the prepared pie plate. Spoon mushroom-spinach mixture over polenta; spread remaining polenta on top. Top pie with reserved mushroom-Parmesan mixture. Bake, uncovered, until heated through, about 20 minutes. Remove from oven and let stand 5 minutes; cut into wedges. Divide tomato sauce onto 4 to 6 soup plates; place a wedge of Polenta Pie in each and serve. This recipe yields 4 to 6 servings. Make-Ahead Hint: You can prepare this pie up to 24 hours before serving. Just cool pie to room temperature, cover with aluminum foil and store in the refrigerator. To reheat, bake it in a preheated 375 degree oven until hot through, about 30 minutes.

MUSHROOM AND POLENTA POTPIE

Steps:

• In a small bowl, combine porcini mushrooms with boiling water. Let stand for 15 minutes. Pass soaking liquid through damp cheesecloth into a small bowl, and set aside. Finely chop porcini mushrooms, and set aside.
• Melt butter in a large saute pan over medium heat. Add garlic and shallot, and saute until tender, 3 to 4 minutes. Raise heat to medium high, and add button mushrooms; cook for 2 minutes. Add remaining mushrooms, and cook until tender, about 5 minutes.
• Stir in flour, and cook 1 minute. Stir in red wine, using a wooden spoon to scrape up any cooked-on bits on bottom of pan. Allow the liquid to reduce for 1 minute. Stir in tomato paste and the reserved porcini liquid, and simmer for 2 minutes. Stir in heavy cream, parsley, and thyme; season with salt and pepper to taste.
• Heat oven to 375 degrees. Combine 2 cups milk with 2 cups water in a large saucepan, and bring to a simmer. Add polenta, and cook, stirring, until thickened, 1 to 2 minutes. Remove from the heat, and stir in Parmesan, remaining 1 1/2 cups milk, and 1 teaspoon salt. Place egg yolks in a medium mixing bowl, and stir in 1 cup of the polenta mixture. Stir the egg-and-polenta mixture back into the polenta, and adjust seasoning with salt, if necessary.
• In a large mixing bowl, beat egg whites until stiff peaks form. Stir half of the egg whites into the polenta, then gently fold in the remaining whites until completely incorporated. Set aside.
• Place the mushroom mixture in a shallow 2-quart casserole; heap polenta on top. Sprinkle with Parmesan, and place on a baking sheet. Bake until polenta is golden and mushroom filling bubbles, about 25 minutes.

WILD-MUSHROOM PIE WITH POLENTA CRUST

Steps:

• To make the crust, bring the water to a boil in a medium saucepan. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes.
• Meanwhile, combine the porcini and water in a large saucepan. Simmer for 30 minutes. Drain, reserving the mushrooms and broth. Coarsely chop the porcini and set aside. Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes. Strain and set aside.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots; saute 2 minutes. Add 1 tablespoon of oil and 1/3 of the mixed wild mushrooms; saute until browned and softened, about 5 minutes. Place in a bowl. Repeat until the remaining oil and mushrooms are used.
• With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to 1/2 cup. Add the mushroom broth, all of the mushrooms, the salt and pepper. Bring to a simmer, cover and cook for 20 minutes. Taste and adjust seasoning. Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture. Stir the egg mixture into the skillet. Set aside.
• Preheat the oven to 350 degrees. While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper. Generously brush a 10-inch springform pan with olive oil. Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and 3/4 of the way up the sides of the pan. Discard the plastic. Spoon the mushrooms into the pan.
• Bake the pie for 1 hour. Garnish with the parsley. Serve hot or, for neater slices, at room temperature.

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.