Best Polenta With Mushrooms And Broccoli Or Broccoli Raab Recipes

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BREADED AND BUTTERFLIED VEAL CHOP OVER A MUSHROOM POLENTA WITH BROCCOLI RABE



Breaded and Butterflied Veal Chop over a Mushroom Polenta with Broccoli Rabe image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 20

1 (12-ounce) veal chop, butterflied
1 cup heavy cream
1/4 cup grated Asiago
3 eggs
1 cup seasoned bread crumbs
1/4 cup extra-virgin olive oil
Broccoli Rabe, recipe follows
Mushroom Polenta, recipe follows
1 bunch broccoli rabe
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper
Pinch salt and pepper
3 cups chicken stock
1/4 cup heavy cream
Pinch salt and pepper
1 cup polenta
1/2 cup Asiago
1/2 cup oyster mushrooms
1/2 cup water

Steps:

  • Preheat oven to 350 degrees F.
  • Combine heavy cream, eggs, and cheese, and whisk until well blended. Place veal chop in mixture and let stand for 30 minutes. In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop. In a non-stick pan, add olive oil and heat on medium. When the oil is hot, place the veal chop in the pan and brown on both sides. Place browned veal chop in the oven for 15 minutes for medium doneness.
  • To Plate:
  • Place soft polenta on center of plate, then Broccoli Rabe off center and then veal chop -- drizzle with some extra virgin olive oil.
  • Blanch the broccoli in boiling water for 1 minute, then place in a cool water bath. In a hot saute pan add extra virgin olive oil, crushed red pepper, and garlic. Saute until garlic is golden brown, about 1 minute. Then add blanched broccoli rabe, salt, and pepper and cook until the broccoli is tender, but still crunchy.
  • Combine the chicken broth and cream in a heavy saucepan and bring to simmer. Add salt and pepper. Whisk in the polenta very slowly over low heat for about 10 minutes. Whisk in cheese, then fold in mushrooms -- if not serving immediately, reheat by adding water and bringing back to a simmer.

SOFT POLENTA WITH PANCETTA AND BROCCOLI RABE



Soft Polenta with Pancetta and Broccoli Rabe image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Soft polenta, recipe follows
1 (1/4-inch thick) slice pancetta
About 1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
1 1/2 cups chicken stock or canned low-salt chicken broth
4 cups packed roughly chopped broccoli rabe or mustard greens
Salt and freshly ground pepper
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Pinch ground white pepper
5 tablespoons polenta
5 tablespoons semolina
1/4 cup freshly grated Fontina
1/4 cup freshly grated Parmesan

Steps:

  • Make the polenta and keep it warm. Unwind the pancetta into a long strip and cut crosswise into 1/4-inch wide pieces. Heat together the pancetta and the 1 tablespoon olive oil in a skillet over medium heat. Cook slowly until well-browned and crisp. Tilt the pan to collect the fat in a little pool against the side and scrape the pancetta into the fat. Cook for another minute to make sure the pancetta is very crisp. Remove with a slotted spoon to paper towels to drain. Set the pancetta aside.
  • There should be about 2 tablespoons fat remaining in the pan. If not, add a little olive oil. Turn the heat to medium-high and heat until hot. Add the garlic and saute briefly until light brown. Add the thyme, stir, add the stock, and bring to a boil. Cook until reduced by about half. Add the broccoli rabe, season with salt and pepper, toss well, cover, reduce the heat to low, and cook until tender, about 5 minutes.
  • Pour the polenta into a warm serving dish or bowl and pour the vegetables over it. Sprinkle with the reserved pancetta.
  • Combine the stock and cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper. Whisk in the polenta and semolina, and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes. Whisk in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, put the pan over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and push the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.

POLENTA AND BROCCOLI RABE LASAGNA



Polenta and Broccoli Rabe Lasagna image

This lasagna layers noodles, polenta, mozzarella, sauce and broccoli rabe for a wonderfully savory and multi-textured one-dish meal. A note about the lasagna noodles: You don't have to boil them, nor do you have to buy special no-boil noodles. You can soak the noodles in a bowl of water while you prepare the other ingredients, then slap them in the casserole dish. They will start to soften in their cold bath and finish cooking as the lasagna bakes.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 14

18 dry lasagna noodles (from 1 package)
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, finely chopped
1/8 teaspoon red chile flakes, plus more for serving (optional)
1 28-ounce can or box chopped tomatoes
2 tablespoons plus 1/2 teaspoon kosher salt
1/4 cup finely chopped fresh basil
1 large bunch broccoli rabe (about 1 1/2 pounds)
1 1/4 cups quick-cooking polenta
18-ounce container mascarpone or fresh ricotta
4 ounces parmesan, finely grated (about 1 cup)
2 tablespoons unsalted butter
12 ounces fresh mozzarella, torn into bite-size pieces
1/2 teaspoon black pepper

Steps:

  • Place the lasagna noodles in a large bowl of cold water to soak (if you are using no-boil noodles, you can skip this step). Lightly oil a 9- by 13-inch baking pan.
  • Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the garlic and chili flakes; cook until fragrant, about 30 seconds. Stir in the tomatoes and simmer over medium-low heat for 10 minutes. Stir in 1/2 teaspoon salt and the basil. Remove from heat.
  • Remove the tough lower stem ends of the broccoli rabe. Cut the remaining stems, leaves and florets into 1-inch pieces. Fill a pot with 8 cups water and 2 tablespoons salt. Bring water to a boil and add the broccoli rabe. Cook 30 seconds, then use a slotted spoon to transfer broccoli rabe to a bowl.
  • Slowly whisk the polenta into the water. Simmer until polenta is thick and creamy, 5 to 10 minutes. Add the mascarpone or ricotta, 1/2 cup parmesan and the butter, and stir until combined. Stir in the broccoli rabe.
  • Heat the oven to 400 degrees. Arrange a single layer of lasagna noodles in the bottom of the pan. Tear or break any pieces as needed to fit them in one layer, with no overlapping. Top with a third of the polenta mixture, half the tomato sauce and a third of the mozzarella. Arrange a second layer of lasagna noodles over the mozzarella. Repeat layering of polenta, sauce and mozzarella. Arrange a final layer of noodles over the cheese and finish with the remaining polenta and mozzarella. Scatter 1/2 cup parmesan and the black pepper over the top.
  • Transfer casserole to the oven. Bake until cheese is golden and bubbling, 30 to 40 minutes. Let stand 20 minutes before serving. Serve with more chili flakes scattered on top, if you like.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 36 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 703 milligrams, Sugar 6 grams, TransFat 0 grams

POLENTA WITH BROCCOLI RABE



Polenta With Broccoli Rabe image

Provided by Marian Burros

Categories     dinner, easy, lunch, weekday, main course, side dish

Time 35m

Yield 4 servings as main dish or 8 as a side

Number Of Ingredients 10

1 1/2 pounds broccoli rabe
1 tablespoon olive oil
2 large cloves garlic, chopped fine
1/4 cup raisins, packed
1/4 cup pine nuts
1/4 teaspoon or more crushed red pepper
5 cups water
1 cup instant polenta
6 tablespoons grated Parmigiano Reggiano
1/2 teaspoon salt (optional)

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.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 8 grams

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.

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

POLENTA WITH BROCCOLI RABE



Polenta with Broccoli Rabe image

Good side dish

Provided by barbara lentz

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 6

1 6 oz box polenta
1/4 c grated parmesan cheese
1 Tbsp olive oil
4 clove garlic minced
1 bunch broccoli rabe chopped
1/2 c mozzarella cheese grated

Steps:

  • 1. Cook the polenta according to package directions. Remove from heat and stir in the Parmesan cheese. Set aside. Preheat oven to 400 degrees
  • 2. Add oil to a skillet. Add the garlic and cook 1 minute. Add the broccoli rabe and simmer 5 minutes. Place the polenta in a baking dish top with the broccoli rabe and then top with cheese and bake about 10 minutes

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