Best 4 Portobello Polenta Bake Recipes
Welcome to a culinary journey where flavors dance and textures harmonize. Embark on an exploration of Portobello Polenta Bake, a delectable dish that combines the earthy richness of portobello mushrooms with the creamy comfort of polenta. Savor the smoky sweetness of roasted red peppers and the tangy bite of sun-dried tomatoes, perfectly complemented by a symphony of herbs and spices. This versatile recipe can be tailored to your dietary preferences, with vegan and gluten-free variations available. Dive into a world of culinary delight and savor every bite of this hearty and satisfying bake.
Let's cook with our recipes!
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR
My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks. It was so yummy that I had to find a recipe to recreate it. I couldn't find the exact recipe so here is the modified version of a couple of recipes that I came up with.
Provided by Mysterygirl
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In deep, heavy pot, combine olive oil and polenta.
- Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
- Remove pot from heat.
- Add boiling water carefully, as this will splatter if you add it too quickly.
- Stir until the polenta is smooth.
- Stir in garlic, parsley, thyme, rosemary, salt and pepper.
- Bake polenta, uncovered 20 minutes.
- Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
- While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
- Divide the polenta among 4 dinner-size plates.
- Sprinkle each with a quarter of the cheese.
- Top each serving of polenta with a sliced mushroom, fanning the pieces.
- Drizzle balsamic vinegar over the mushroom and polenta.
- Serve immediately.
OVEN-BAKED POLENTA
Provided by Nigella Lawson
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
- Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
- Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose the right Portobello mushrooms. Look for large, firm mushrooms with intact stems. Avoid any mushrooms that are bruised or have brown or slimy spots.
- Clean the Portobello mushrooms properly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Do not rinse the mushrooms under water, as this can make them soggy.
- Remove the stems from the Portobello mushrooms. Use a sharp knife to cut around the stem of each mushroom, leaving the cap intact. You can discard the stems or save them for another recipe.
- Marinate the Portobello mushrooms. Marinating the mushrooms in a mixture of olive oil, herbs, and spices will help to enhance their flavor. You can use your favorite marinade recipe or try the one included in this recipe.
- Cook the Portobello mushrooms properly. You can cook the mushrooms in a variety of ways, including grilling, roasting, or pan-frying. Be sure to cook the mushrooms until they are tender and slightly browned.
- Make the polenta according to the package directions. Polenta is a versatile dish that can be made in a variety of ways. Be sure to follow the directions on the package of polenta that you are using.
- Assemble the Portobello Polenta Bake. To assemble the bake, simply spoon the polenta into the Portobello mushroom caps and top with your favorite toppings. You can use cheese, vegetables, or even meat or seafood.
- Bake the Portobello Polenta Bake until it is hot and bubbly. The baking time will vary depending on the size of the Portobello mushrooms and the toppings that you are using. Be sure to bake the mushrooms until they are heated through.
Conclusion:
Portobello Polenta Bake is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover polenta and Portobello mushrooms. The bake can be customized to your liking by using different toppings and seasonings. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, Portobello Polenta Bake is sure to please.
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