Best Porcini Matzo Polenta Wedges Recipes

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WILD MUSHROOM POLENTA WITH PORCINI SAUCE



Wild Mushroom Polenta with Porcini Sauce image

Provided by Diana Yen

Categories     Mushroom     Vegetarian     Cornmeal     Fall

Number Of Ingredients 24

For the sauce:
1 ounce dried porcini mushrooms
1 tablespoon extra-virgin olive oil
1 small shallot, peeled and finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 bay leaf
1 1/2 cups vegetable stock
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour
Salt
freshly ground pepper
For the mushrooms:
1 1/2 pounds mixed wild mushrooms (such as maitake, chanterelle, shiitake); large mushrooms torn into smaller pieces
1 tablespoon fresh thyme leaves
1/4 cup extra-virgin olive oil
Salt
freshly ground black pepper
For the polenta:
1/2 teaspoon salt
2 cups polenta
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter

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.

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 WEDGES



Polenta Wedges image

Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

3 cups skim milk
3 tablespoons finely chopped fresh chives
2 cloves garlic, peeled and minced
1/2 teaspoon coarse salt
1/4 teaspoon paprika
3/4 cup quick-cooking polenta
2 ounces Parmesan cheese, grated
1 tablespoon unsalted butter
Olive-oil cooking spray

Steps:

  • Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
  • Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.

POLENTA AI FUNGHI PORCINI



Polenta ai Funghi Porcini image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 15

8 cups water
1 tablespoon coarse salt
2 1/2 cups coarsely ground polenta flour
4 ounces butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1 quart canola oil, for frying
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup small diced fresh porcini mushrooms
Salt and freshly ground black pepper
1/4 cup dry Marsala wine
1 tablespoon finely chopped Italian parsley leaves
2 cups heavy cream
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Polenta:
  • 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.
  • Sauce:
  • 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.

POLENTA AI FUNGHI PORCINI



Polenta ai Funghi Porcini image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 15

8 cups water
1 tablespoon coarse salt
2 1/2 cups coarsely ground polenta flour
4 ounces butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1 quart canola oil, for frying
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup small diced fresh porcini mushrooms
Salt and freshly ground black pepper
1/4 cup dry Marsala wine
1 tablespoon finely chopped Italian parsley leaves
2 cups heavy cream
Shaved Parmigiano-Reggiano, for garnish

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 AND PORCINI WITH POLENTA



Braised Broccoli and Porcini with Polenta image

Braising isn't just for meat. This recipe gently cooks broccoli and porcini mushrooms in a rich sauce to bring out their natural flavors. Served over hot, creamy polenta, this is a plant-based meal that will warm you and keep you full through cold winter nights. Serve with a hearty red wine.

Provided by Buckwheat Queen

Categories     Fruits and Vegetables     Mushrooms     Porcini

Time 50m

Yield 4

Number Of Ingredients 16

1 ounce dried porcini mushrooms
2 cups boiling water
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1 teaspoon miso paste
1 teaspoon yeast extract
8 ounces broccoli, florets separated and stems chopped
4 ounces sliced radicchio
2 cups water
1 cup vegetable broth
½ cup hearty red wine
¼ teaspoon salt
1 cup Italian polenta
salt and ground black pepper to taste
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Soak porcini in 2 cups boiling water for at least 10 minutes.
  • At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
  • Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
  • Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
  • Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
  • Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
  • Strain the reserved soaking water, twice if necessary, to remove any sediment.
  • Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
  • Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
  • Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 45.9 g, Cholesterol 3.3 mg, Fat 10.9 g, Fiber 6 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 718.8 mg, Sugar 4.8 g

POLENTA SQUARES WITH PROSCIUTTO



Polenta Squares with Prosciutto image

Polenta squares with prosciutto and Taleggio cheese can be made in advance and broiled just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 8

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for pan
6 slices prosciutto, cut into 1/4-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

Steps:

  • Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add cornmeal a little at a time. Reduce heat to medium-low; cook, stirring frequently with a wooden spoon, until polenta pulls away from sides of pan and is very thick, about 25 minutes.
  • Heat oil in a medium skillet over medium-low heat until hot but not smoking. Add prosciutto and garlic. Cook, stirring, until prosciutto is slightly crisp, about 5 minutes; stir into polenta. Season with salt and pepper, if desired.
  • Pour polenta mixture into a 9-by-13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
  • If not serving polenta immediately, cover with plastic wrap, and refrigerate until ready to use (or overnight).
  • Trim 1/4 inch from all sides of polenta. Cut polenta into 48 squares. Preheat broiler with rack 5 inches from heat. Lightly brush a metal baking pan with oil; heat under broiler 30 seconds. In batches, broil squares in pan, 2 minutes. Place cheese on each square; season with pepper. Broil until cheese is melted, about 1 1/2 minutes. Garnish with herb sprigs.

PORCINI-CRUSTED PORK WITH POLENTA



Porcini-Crusted Pork with Polenta image

Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 package (1 ounce) dried porcini mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil
1 tube (1 pound) polenta
1/2 cup grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed

Steps:

  • Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

Nutrition Facts : Fat 14 g fat (5 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 825 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 3 g fiber, Protein 38 g protein.

BRAISED VEAL WITH GREMOLATA



Braised Veal with Gremolata image

Categories     Beef     Mushroom     Braise     Passover     Lemon     Basil     Veal     White Wine     Spring     Kosher     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

For veal
2 cups boiling water
1 ounce dried porcini
1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher
2 large garlic cloves, cut lengthwise into 20 thin slices
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water
For gremolata
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely grated fresh lemon zest
2 teaspoons minced garlic
Accompaniment: porcini matzo polenta wedges

Steps:

  • Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
  • Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
  • Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
  • Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
  • Make gremolata:
  • Stir together gremolata ingredients.
  • Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
  • Heat and serve veal:
  • Preheat oven to 350°F.
  • Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
  • Sprinkle with remaining gremolata.

POLENTA WITH PORCINI MUSHROOM SAUCE



Polenta with Porcini Mushroom Sauce image

Categories     Cheese     Dairy     Mushroom     Appetizer     Side     Quick & Easy     Parmesan     Cornmeal     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

6 cups water
2 tablespoons olive oil
1 teaspoon salt
1 cup yellow cornmeal
1 1/4 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) butter
Porcini Mushroom Sauce
Additional freshly grated Parmesan cheese (optional)

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.

PORCINI MATZO POLENTA WEDGES



Porcini Matzo Polenta Wedges image

Provided by Ruth Cousineau

Categories     Mushroom     Onion     Side     Passover     Basil     Spring     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1 medium onion, chopped
2 tablespoons olive oil
1 cup chopped porcini (reserved from the braised veal with gremolata , or 1 ounce dried porcini, softened in boiling water and chopped)
1 1/2 tablespoons finely chopped fresh basil
1 1/2 cups chicken broth
1 1/2 cups water
3/4 cup unsalted matzo meal

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.

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