Best Polenta With Porcini Sauce Recipes

CHICKEN WITH PORCINI GRAVY AND POLENTA

Steps:

• Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
• Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
• Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
• Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

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.

GORGONZOLA POLENTA WITH FRESH PORCINI

Steps:

• In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally. Add garlic and cook, stirring, 1 minute. Add water and simmer, covered, 5 minutes, or until mushrooms are tender. Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly. Stir in parsley and lemon juice and keep warm.
• Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide polenta among 4 plates and spoon mushroom mixture on top. Tear remaining Gorgonzola into small pieces and sprinkle over each serving.
• Garnish polenta with parsley.
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

MUSHROOM POLENTA WITH PORCINI SAUCE

Steps:

• 1. Place the dried Porcini mushrooms in 1 cup warm water and let sit for 30 to 45 minutes. Drain the mushrooms through fine mesh strainer reserving the liquid. Chop up the mushrooms and set aside.
• 2. Preheat oven 450 degrees. Place a piece of parchment paper on a baking sheet. Place the mushrooms and thyme leaves on paper. Drizzle olive oil over the mushrooms and season with salt. Roast the mushrooms for 15 minutes. Set aside.
• 3. To make the sauce. Heat oil in large saucepan. Saute the shallot until softened. Add the garlic and saute another minute. Add the wine and let most evaporate. Add the Porcini mushrooms, beef broth, and reserved mushroom liquid. Boil for about 15 to 20 minutes until reduced to about 1 cup. Stir the butter and flour together to make a paste. Stir into the sauce mixture to thicken.
• 4. For the polenta. Add the water to a large pot. stir in the salt. Add the Instant Polenta and cook 3 minutes. Remove from heat and add the cheese and butter.
• 5. Serve the Polenta topped with Porcini Sauce and Roasted mushrooms

POLENTA WITH MUSHROOMS

Steps:

• Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
• Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
• Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
• Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
• Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
• Cooks' Notes
• Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
• Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
• Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
• Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.

POLENTA WITH PORCINI SAUCE

Steps:

• soak the dried mushrooms in 150ml boiling water for 10 minutes.
• heat 1 litre of water in a pan, bring to boil and add polenta, constantly stirring until thick and creamy (about 5 mins).
• remove rind from cheese, chop and add to polenta. Keep polenta warm.
• Heat oil and fry fresh mushrooms for 4 mins, add garlic and fry for another minute.
• chop porcini and add the mushrooms and liquor to the pan, add the tomatoes and herbs, seasoning if desired cook for 5 minutes.
• put polenta in bowl and pour sauce over top.

MUSHROOM POLENTA

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.

POLENTA WITH PORCINI MUSHROOM SAUCE

Steps:

• Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
• Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.