Best 5 Polenta Pizza With Mushrooms Recipes

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**Polenta Pizza with Mushrooms: A Savory Fusion of Italian and American Cuisine**

Prepare to tantalize your taste buds with a culinary creation that harmoniously blends the rustic charm of Italian polenta with the beloved American pizza. This polenta pizza is not just another pizza; it's a delectable masterpiece that offers a delightful textural contrast between the crispy polenta base and the savory toppings. Mushrooms take center stage, adding a meaty umami flavor that complements the gooey cheese and tangy sauce perfectly. Whether you're a fan of classic pizzas or seeking a unique twist on this iconic dish, this polenta pizza with mushrooms is guaranteed to impress.

**Additional Recipes to Explore:**

- **Classic Italian Polenta:** Master the art of traditional polenta, a humble yet versatile dish that can be enjoyed as a side or a main course.

- **Easy Mushroom Risotto:** Elevate your risotto game with this simple yet flavorful recipe that highlights the earthy goodness of mushrooms.

- **Creamy Polenta with Roasted Vegetables:** Indulge in a comforting and wholesome dish where creamy polenta meets a vibrant medley of roasted vegetables.

- **Polenta Fries with Garlic Aioli:** Turn polenta into crispy and addictive fries, served with a luscious garlic aioli dipping sauce for an irresistible snack or side dish.

- **Polenta Cake with Berry Compote:** Discover a sweet and satisfying dessert where polenta and berries come together in a moist and flavorful cake, topped with a tart and tangy berry compote.

Let's cook with our recipes!

POLENTA WITH MUSHROOMS AND SPINACH



Polenta with Mushrooms and Spinach image

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

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.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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.

POLENTA PIZZA WITH MUSHROOMS



Polenta Pizza With Mushrooms image

Provided by Sara Ann Friedman

Categories     dinner, appetizer, main course

Time 2h

Yield Four servings

Number Of Ingredients 14

4 1/2 cups water
1 1/2 cups yellow cornmeal
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
3 tablespoons olive oil
1 medium-sized onion, chopped
1 clove garlic, crushed
1 pound assorted fresh white and brown mushrooms, cleaned with a damp paper towel
1 cup crushed tomatoes
1 tablespoon mushroom powder (optional)
1/4 teaspoon each salt and dried oregano and basil
Freshly ground pepper to taste
2 tablespoons chopped parsley
6 to 8 ounces freshly grated Gruyere, Emmenthaler or Mozzarella cheese

Steps:

  • Prepare the polenta base. Bring three and one-half cups of water to a boil in a deep saucepan. In a mixing bowl, combine one cup of cold water with the cornmeal and stir with a wooden spoon until the mixture is a thick paste. Whisk the paste into the boiling water and simmer, stirring constantly for 15 to 20 minutes or until the mixture is very thick and pulls away from the sides of the pan. Remove from heat and add the butter and Parmesan cheese.
  • Pour the polenta into an oiled 12-inch round pan and flatten into a circle. Cool at room temperature for at least one hour or until the top feels dry.
  • Preheat the oven to 350 degrees. Brush the polenta with one tablespoon of oil and bake for 20 minutes. (If it puffs, prick it with a fork.)
  • In a large skillet, saute the onion and garlic in two tablespoons of oil until the onion is translucent. Add the mushrooms, raise the heat to medium-high and cook, stirring constantly until all the liquid evaporates and the mushrooms begin to brown. Add the tomatoes, mushroom powder, herbs, salt and pepper, turn the heat down to low and cook for 7 to 10 minutes. Remove from heat and add the parsley.
  • Spoon the topping onto the polenta and sprinkle with the grated Gruyere, Emmenthaler or Mozzarella cheese. Bake for five to seven minutes or until the cheese has melted and the topping bubbles. Cut into wedges and serve with grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 633, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 830 milligrams, Sugar 7 grams, TransFat 0 grams

POLENTA WITH MUSHROOMS



Polenta With Mushrooms image

This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini.

Provided by Mark Bittman

Categories     Mushroom     Hominy/Cornmeal/Masa     Dinner     Vegetarian     Parsley     Parmesan

Yield Serves 4

Number Of Ingredients 12

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 cups boiling water
1/4 cup olive oil
1 pound fresh button or cremini mushrooms, sliced
Salt and freshly ground black pepper
1/4 cup red wine
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1 cup medium or coarse polenta
1/2 cup milk, preferably whole
1 tablespoon butter
1/2 cup freshly grated Parmesan cheese

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 & MUSHROOM TART



Polenta & mushroom tart image

This pretty vegetarian main is made from quick-cook cheesy polenta topped with mushrooms, mozzarella, rocket and balsamic vinegar

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

25g butter , plus extra for greasing
850ml vegetable stock
200g quick-cook polenta
50g parmesan (or vegetarian alternative), grated
2 rosemary sprigs, leaves finely chopped
500g chestnut mushrooms , halved
small bunch thyme , leaves only
2 tbsp olive oil
125g ball mozzarella , drained
large handful rocket
1 tsp balsamic vinegar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grease and line a large baking tray with baking parchment. Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Bring it to the boil and bubble for 8 mins, whisking continuously. Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta over the lined tray and bake for 30 mins.
  • Meanwhile, mix the mushrooms with the thyme and some seasoning. Heat a splash of oil in a large frying pan and fry the mushrooms in a couple of batches until golden. Tear the mozzarella into pieces and pat dry with kitchen paper. Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 mins or until the cheese is melted and bubbling. Scatter the rocket over the tart and drizzle with the balsamic vinegar.

Nutrition Facts : Calories 300 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have time to make your own polenta, you can use pre-cooked polenta tubes or polenta that is sold in a box.
  • To make the polenta pizza crust extra crispy, cook it in a hot oven for a few minutes before adding the toppings.
  • Feel free to get creative with the toppings. You can use any combination of vegetables, meats, and cheeses that you like.
  • If you're using a lot of wet toppings, such as mushrooms or tomatoes, pre-cook them before adding them to the pizza so that they don't make the crust soggy.

Conclusion:

Polenta pizza is a delicious and easy-to-make alternative to traditional pizza. It's a great way to use up leftover polenta, and it's also a healthier option than regular pizza. With its crispy crust and flavorful toppings, polenta pizza is sure to be a hit with everyone at your table.

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