Best 6 Millet Polenta With Mushrooms And Broccoli Or Broccoli Raab Recipes

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Millet polenta is a hearty and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. It is made with millet flour, which is a gluten-free grain that is high in protein and fiber. Millet polenta can be cooked in a variety of ways, but the most popular method is to boil it in water or broth until it reaches a porridge-like consistency. Once cooked, millet polenta can be served with a variety of toppings, such as sautéed mushrooms, roasted vegetables, or a simple tomato sauce.

This article features two delicious recipes for millet polenta. The first recipe is for a classic millet polenta with mushrooms and broccoli. The second recipe is for a more unique millet polenta with broccoli raab, a type of Italian broccoli with a slightly bitter flavor. Both recipes are easy to follow and can be made in under an hour. They are also packed with flavor and nutrients, making them a great choice for a healthy and satisfying meal.

Let's cook with our recipes!

MILLET POLENTA WITH MUSHROOMS AND BROCCOLI OR BROCCOLI RAAB



Millet Polenta With Mushrooms and Broccoli or Broccoli Raab image

I had envisioned serving this savory mix of mushrooms over a bowl of farro, and farro - or brown rice or barley, for that matter - would certainly work well. But I made the mushrooms on the same day that I made the polenta in Millet Polenta With Tomato Sauce, Eggplant and Chickpeas and ended up spooning them over the millet, which was so delicious and comforting that I voted on the polenta as the accompanying grain. Cornmeal polenta would also work well.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 18

1/2 ounce (1/2 cup) dried mushrooms, like porcinis
1 cup millet
Salt to taste
4 cups water or vegetable stock
1 tablespoon unsalted butter
6 ounces fresh shiitake mushrooms, stems removed, caps sliced
1 pound white or cremini mushrooms, wiped if gritty and cut in thick slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 shallots, minced
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons soy sauce
1/4 cup dry white wine, such as Sauvignon blanc (optional)
1 tablespoon chopped fresh parsley
1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup) (optional)
1 bunch broccoli or broccoli rabe, broken into florets or coarsely chopped and steamed until tender, about 5 minutes

Steps:

  • Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 1 cup boiling water. Let soak 20 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the dried mushrooms. Squeeze the mushrooms over the strainer then rinse, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry over the strainer and set aside. If very large, chop coarsely. Set aside the broth.
  • Preheat the oven to 350 degrees. While the dried mushrooms are soaking, start the millet polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the water or stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes, give the millet a stir and then bake for another 20 to 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
  • While the millet is in the oven cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the shiitakes and the fresh mushrooms. Don't stir for 30 seconds to a minute, then cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, thyme and rosemary. Stir together, add salt to taste and freshly ground pepper to taste, and cook, stirring often, for another couple of minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the chopped dried mushrooms, the soy sauce and wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Add the broth from the dried mushrooms, turn up the heat and cook, stirring, until it has reduced by about a third. The mushrooms should be moist. Stir in the parsley, taste, adjust seasonings, and remove from the heat.
  • When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the mushrooms. Arrange steamed broccoli or broccoli rabe next to the mushrooms or on top, and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 925 milligrams, Sugar 4 grams, TransFat 0 grams

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

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.

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 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

Tips:

  • Use a heavy-bottomed pot: This will help to prevent the polenta from sticking and burning.
  • Bring the milk and water to a boil before adding the polenta: This will help to create a smooth and creamy polenta.
  • Whisk the polenta constantly while adding it to the boiling liquid: This will help to prevent lumps from forming.
  • Reduce the heat to low and simmer the polenta for 20-30 minutes, stirring occasionally: This will help to cook the polenta through and develop its flavor.
  • Season the polenta with salt and pepper to taste: You can also add other seasonings, such as garlic powder, onion powder, or grated Parmesan cheese.
  • Serve the polenta hot with your favorite toppings: Some popular toppings include mushrooms, broccoli, or a simple tomato sauce.

Conclusion:

Millet polenta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber and protein, and it is also gluten-free. With its creamy texture and mild flavor, millet polenta is a great way to enjoy the benefits of this ancient grain.

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