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Creamy polenta with mushrooms and parmesan

Creamy polenta with mushrooms and parmesan


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I boiled the corn in the water - and I have nothing more to say on this side that everyone knows how to make polenta. But I also added about 150 ml of milk, but also finely grated Parmesan (about two or three tablespoons) to finally get a creamy polenta - that's what I wanted, so in any case only thick polenta not.

I cut the mushrooms - the largest into four the small ones in half - then I put them in the pan, sautéed in a little olive oil. After a few minutes, when they started to soften, I poured about 50 ml of Porto cooking wine, plus another red wine that I had in the house. Salt and regular pepper, for taste plus, at the end, about two tablespoons of cooking liquid cream.

Honestly, the final mushroom sauce tasted great, but not as liquid - so I advise you to generously put wine (rather red, but not dry, but a little sweeter).

At the end, for the first time, the creamy polenta went on the serving plate, on top of it two polonium mushrooms with the necessary sauce and at the end, generously, strips of Parmesan cheese. Of course, about two hours after I ate, I realized that I could season that Parmesan cheese with an infused olive oil that I have at home, but next time.

The food is very filling, extremely tasty - you will not feel the need for meat at all - I say this for carnivores - and, as you can see, simple and rustic to the bone.


Baked polenta with parmesan and creamy mushrooms!

For some time I didn't have time to take my ladybug out of town to eat (a grill dish eaten in Greek, it doesn't fall into the category of eating in town), so I felt guilty and therefore I wanted to make up for my face by her (and me) and I decided to prepare something more special.

As I only had a few mushrooms and a jar of sour cream in the fridge, my options were quite small. I didn't want to make the classic mushroom stew (first of all for me the mushroom stew must contain yolks), so I decided to make a polenta that I put in the oven with parmesan and, obviously, the mushrooms.

Well, I made the polenta normally, as it is done, in addition I just put a little butter and parmesan in the pot while it was boiling. After it boiled, I put it in a thermal insulating pot (as that was handy for me) and left it to cool for about six hours, as I left home, but it doesn't last more than two hours. To cool down.

After I returned, I detached the polenta from the bowl, put it on a dog and I sliced ​​​​a in equal triangles (in squares and then again diagonally), I greased the bowl with a little butter and placed the polenta triangles on top of each other (like the tiles on the house) and put a little butter and a little Parmesan over them.

While a small onion in olive oil was cooking on the fire, I washed the mushrooms, cut them. Then I threw these in the pan with the leaves from two sprigs of thyme (yes, I took a berry from the potted one). I also seasoned with salt and pepper.

After all the water had evaporated, left by the mushrooms, I left them for another 30 seconds to burn a little, and then I added a few tablespoons healthy of sour cream and I left at boiled about 3 more minutes!





After that, I poured this mushroom stew in the thermal insulation tray, over the polenta, and the stewed fish I sprinkled a little more Parmesan and put them in the oven for half an hour, at 200 degrees.


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Polished mesh in the nest

Polished mesh in the nest is an ideal dish for a light and tasty dinner. Creamy and cheese-flavored polenta combines perfectly with eye-catching eggs. For this preparation you can use any type of cheese you prefer, from telemea to mozzarella and parmesan.

If you like the taste, at the end, on top of the eggs, you can sprinkle smoked cheese, which will give your dish a special flavor. Polished mesh in the nest it is served as such or with a little sour cream.

Ingredients

Mamaliga & # 8211 1 l water, 300 gr corn (homemade), 1 teaspoon with a pinch of salt.

100 gr Telemea goat cheese, 100 gr Telemea cow cheese, 100 gr butter +20 gr, 200 gr sour cream, 6 quail eggs, 100 gr cheese.

Method of preparation

Polenta prepare it according to the recipe & # 8211 click.

Goat cheese and cow cheese are crushed.

Hot polenta mix immediately with butter (100 g) and cheese until a homogeneous composition.

The formed composition is placed in two ceramic vessels greased with butter.

With the help of a pinch of ice cream greased with butter, the nests are formed.

Add quail eggs and sprinkle with grated cheese.

Place the dishes in the preheated oven and leave them for about 20 minutes, 180 C.


5 ways to taste polenta. Reinvent the traditional Romanian recipe

It may not be from us because other peoples in Eastern Europe eat it and promote it as a national dish, but it is very tasty. Even Italian cuisine advances polenta to the rank of delicacies in spectacular ways, in restaurants. Here's how to enjoy it other than cheese and sour cream.

In our country, in the traditional style, it is hard and swirling, enough to cut it into slices. The polenta of the Italians is softer and creamier. No matter what you call it and in what version you cook it, polenta can be placed next to other flavors than the classic cheese and sour cream.

I found them among the recipes of some great chefs, I recorded it in the food list recommended by The New York Times and I found that many foreign bloggers like it. Here are the most successful combinations:

1.Polish with egg and pesto

It didn't look very different from what you ate when you were a child, but the idea takes on a new taste through the aromas of aromatic herbs. Learn how to make a pesto sauce from our recipe here.

Mix it with a few finely chopped olives. Prepare a soft polenta, boil soft-boiled eggs and serve them in style. Place polenta in each bowl, a cut egg in half and pesto sauce. It doesn't look like my mother's food anymore!

2. Polenta with boiled eggs, spinach and garlic

Soft polenta, mixed with grated Parmesan cheese and a drop of milk, placed at the base of some soufflé shapes, followed by a thick layer of spinach seasoned with garlic and pepper. On top of them, break one egg at a time and bake everything in the oven in a tray half filled with water. After 25-30 minutes you will have a wonderful breakfast.

3. Baked polenta with spinach, ricotta and cheese

It is a recipe proposed by the culinary editors of The New York Times. The spinach is scalded and mixed with ricotta, parmesan, grated cheese, salt and pepper. Place a layer of soft polenta in a heat-resistant dish, continue with a layer of spinach and then another layer of polenta. Sprinkle Parmesan and cheese on top and bake in the oven for 20-40 minutes at 180C.

4. Polenta with figs and mascarpone

Such a surprising approach is that of Martha Stewart. It is a simple recipe in which to prepare a soft polenta, mix it with a little milk and serve it in bowls with honey, fresh figs and mascarpone.

5. Mushroom polenta in the oven

A tastier and healthier option instead of polenta served with a mushroom ciulama. In this case, the mushrooms are baked for 15-20 minutes after being seasoned with salt and pepper, olive oil, vinegar and garlic. Serves on a bowl of soft and hot polenta.

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Reinterpreted polenta: 3 tasty recipes

Polenta is often served with sarmale or with cheese and sour cream. But it can also be used in special dishes, with which you can surprise your family.

We talked about the nutritional qualities, as well as about the health benefits that polenta has, but this time I come up with some unique recipes based on polenta.

Pan-fried mushroom recipe with poached egg on polenta bed

Ingredients for 2 servings:
• 2 cups of mushrooms, cut into slices
• 1 green onion, finely chopped
• olive oil
• 1 teaspoon of dried thyme
• 2-3 cups of spinach leaves, also chopped
• ¾ cup of corn for polenta (the one that is prepared in 3 minutes)
• 2 cups of water
• 2 eggs
• the water
• salt and pepper
• lemon peel and parsley for decoration

Preheat the oven to 180 degrees Celsius.

Heat olive oil in a non-stick pan with a metal handle, then cook the green onions for 2 minutes. Add the mushrooms, mix well and incorporate the dried thyme. After 10 minutes, you can turn off the heat and season with salt and pepper to taste. Then put the pan in the oven and let the mushrooms brown.

Meanwhile, put two containers of boiling water, one for polenta and the other for laid eggs. Put a pinch of salt in the polenta container, and when the water boils, add the chopped spinach leaves, but also the cornstarch, stirring vigorously. Then reduce the heat to low and stir regularly. Fill with water if necessary. The polenta is ready when it comes off the edges of the container in which it is cooked. At the end, you can add a little olive oil or even butter to make it more creamy.

For laid eggs, keep the heat to a minimum when the water boils. Then break the shell of the eggs and let them fall lightly into the water. In 3 minutes, maybe 3 and a half minutes, the eggs should be cooked, check them and then remove them with a wooden spoon.

At the end, place the polenta in two bowls, take the mushrooms out of the oven and divide them in two, then place them on the polenta bed and complete with an egg placed in each bowl.

Recipe for chicken legs served with Parmesan cheese

Ingredients for 4 servings:

• 4 chicken legs
• 2 tablespoons extra virgin olive oil
• 1 chopped onion
• 2 cloves of chopped garlic
• 1 cup of corn (which is prepared instantly)
• ½ cup of grated parmesan
• 1 lemon cut into thick slices
• salt and pepper to taste
• 1 fennel bulb, chopped
• 4 cups of chicken soup
• 120 g of arugula
• 4 tablespoons unsalted butter

Preheat the oven to 200 degrees Celsius. Season the chicken legs with salt and pepper, then heat the olive oil in a pan and place the chicken legs (preferably with the skin side down). Cook them on both sides for 4 minutes, then move them to a pan and put them in the oven. After 30-35 minutes, the thighs should be ready. Take them out on a wooden chopper and cover them with aluminum foil.

To prepare the polenta, cook the onion and fennel in a saucepan for 5 minutes. Add the garlic, cook for another minute, then top with the chicken soup and let it boil. After the chicken soup boils, stir the cornstarch constantly and let it boil until the polenta is ready.

Turn off the heat on the polenta and incorporate the arugula, parmesan and butter. Season with salt and pepper.

At the end, place the thighs over the polenta and decorate with lemon slices.

Polenta recipe with vegetables

Ingredients for 6 servings:

• 3 tablespoons extra virgin olive oil
• 225 g of sliced ​​mushrooms
• 1 ½ cup of chopped onion
• 1 ¾ teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• ½ teaspoon of crushed red pepper
• 1/8 teaspoon of cinnamon
• a powder of black pepper
• 4 cloves of chopped garlic
• 1 tablespoon of balsamic vinegar
• 1 ¾ cup of boiled chickpeas
• 4 finely chopped zucchini
• 1 finely chopped eggplant
• ½ cup of chopped dehydrated tomatoes
• ¼ chopped basil cane
• 3 cups of water
• 2 cups of coconut milk
• 1 teaspoon of turmeric
• 1 ¼ Malayan cane

Heat 2 tablespoons olive oil in a pan. Add the mushrooms, onion and ½ teaspoon of salt. Caramelize the onion, then incorporate the paprika, cumin, red pepper, coriander, cinnamon, black pepper and garlic and cook for about 2 minutes.

Add balsamic vinegar over the vegetables, but also the chickpeas and ¾ cup of water, along with the dehydrated tomatoes, zucchini, eggplant and mix well. Leave the heat low, cover the pan with a lid and cook for about 20-30 minutes. Season with salt and pepper to taste. Finally, place the fresh basil on top.

In a saucepan, prepare the polenta by putting 3 cups of water, coconut milk, 1 tablespoon of olive oil, turmeric and 1 teaspoon of salt. After it starts to boil, let it simmer and stir, stirring constantly. After 15-18 minutes, the polenta will be ready - if you do not use instant corn.

Place the polenta on the plate, and place the cooked vegetables on top in the pan. You can decorate the plate with fresh basil.
Good appetite!


Remains of dried polenta? 5 great ways to turn them into new dishes

Didn't you think that polenta could be slipped into recipes in Italian cuisine? Well, we teach you to turn polenta into the most delicious bruschettas or croutons you have ever tasted. Cut the product with a cup, taking care that their thickness is a maximum of 2 cm. Grease each piece of polenta with olive and garlic oil and then add your favorite toppings on top: basil tomatoes, shrimp mozzarella, anchovies and parmesan, etc. Bake the bruschettas in the preheated oven at 180 o C until the cheese melts or the polenta pieces brown.

Cut the hardened pieces of polenta into cubes, sprinkle with a little olive oil, basil and salt, and place them in a tray lined with baking paper. Put them in the oven until lightly browned and add them to cream soups or broths.

Dried polenta can be easily transformed into pizza dough, thus becoming a quick, healthy and "friendly" alternative to the silhouette. All you have to do is cut the polenta into a circle or a square with a thickness of 1 or 2 cm, depending on your preference, grease it with tomato sauce and olive oil and then add your favorite toppings. Attention, pizza with polenta dough requires a short cooking time (about 10 minutes).

4. Cakes

Dried polenta can turn into a delicious base for desserts, if the soft interior is mixed with all sorts of sweet flavors and transformed into either dough or tart base, or fragrant biscuits or tasty muffins.

Cut thin strips of polenta, season them with herbs and olive oil, bake them in the oven and enjoy the healthiest and tastiest chips.


INGREDIENTS

  • 80g corn
  • 100g parmesan
  • 30g butter
  • 357ml milk
  • 375ml water
  • salt
  • 250g mushrooms
  • 3 strands of fresh oregano
  • 2 tablespoons olive oil
  • 3 cloves of garlic given through the press
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 270g asparagus (10 pieces)
  • 2 cloves of garlic given through the press
  • 2 tablespoons olive oil
  • 4 strands of fresh thyme
  • 1/2 teaspoon salt
  • freshly ground pepper

In a medium-sized saucepan, boil the water with the milk. As soon as they begin to boil, reduce the heat to medium, and stirring constantly gradually add the cornstarch. Cover the pan with a lid, reduce the heat to low and stir every 5-10 minutes, until it starts to harden, but has a creamy texture. In 25-30 minutes it is ready. Turn off the heat and add the parmesan, butter and salt. Stir until everything is smooth, then transfer immediately to a plate.

Heat 2 tablespoons of olive oil in a large pan and fry the mushrooms over high heat for 4-5 minutes or until lightly browned. Towards the end add the garlic, thyme, salt and pepper. Stir and cook for another minute, then transfer the mushrooms to a bowl.

In the same pan, you can add the 2 tablespoons of olive oil, and when it has heated, add the asparagus, cook for 5 minutes, and when it is almost ready, add the thyme, garlic, salt and pepper.

Put the pan-fried vegetables over the polenta, sprinkle with some freshly ground pepper and, if you wish, add extra Parmesan cheese on top.


Creamy polenta with mushrooms and parmesan - Recipes

The cockle glazed with honey and curry is easy to prepare with a quick sauté with mushrooms sprinkled with white wine and creamy polenta with parmesan. Ideal for traditional meals with modern influences.

ingredients

  • 1 Coquelet de Bretagne Edenia 550 g (thawed beforehand, in the fridge)
  • 1 bag Edenia Mushrooms cut 450 g
  • 80 ml white wine
  • 100 ml of olive oil
  • 100 g butter
  • 5 thyme twigs
  • 10 ml of honey
  • 50 ml liquid cream
  • 5 g sweet paprika
  • 5 g curry powder
  • 50 g race parmesan
  • 2 cloves chopped garlic
  • 1 chopped white onion
  • 400 ml of milk
  • 100 g extra Malay
  • ½ chives package
  • coarse salt, fine salt and pepper to taste

Method of preparation

1. After we thawed the Edenia coquette, we removed the tart, the spinal cord and the extremities. we place it in a hot pan and fry its skin for 2 minutes, over high heat. This way we close its pores, and the meat remains extremely juicy.

2. Mix the curry, honey and paprika in a bowl with a little melted butter, until you get a homogeneous mixture.

3. Grease the inside of the cocktail with olive oil and coarse salt. We tied his legs below chest level with cooking rope. Inside it we place the thyme branches.

On top, grease it with the curry mixture and season it with salt and pepper. Put it in the fridge for 10 minutes to harden the icing.

Then put the cockle in the preheated oven at 220 ° C, for about 40 minutes, checking it with a toothpick that we stick in the meat. When the juices coming out on the toothpicks are clear, the coquet is ready.

4. While the coquet is in the oven, prepare the sauté of mushrooms and polenta. In a pan with melted butter with a little olive oil, heat the finely chopped onion and garlic. When the onion becomes glassy, ​​add the frozen Edenia mushrooms and cook over medium heat for 4 minutes.

5. Quench with white wine, season with salt and pepper, and cook for another 3 minutes over medium heat. Add the liquid cream and finely chopped chives and set aside the mushroom sauce.

6. For the polenta, boil the milk in a saucepan with a generous cube of butter and a little salt. Add the cornstarch, stirring vigorously with a whisk, over medium heat, until you get a creamy consistency. At the end add the grated Parmesan cheese.

7. After removing the coquette from the oven, let it set aside for 5 minutes to "rest" so that the juices inside penetrate the meat fiber and freeze it.

We serve it together with the mushroom sauté and the creamy polenta with parmesan. Decorate with parmesan flakes, chives and thyme.


  • 4 tablespoons olive oil
  • 300g mixed mushrooms (mushrooms and yolks)
  • 2 cloves of crushed garlic
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped thyme
  • Salt and pepper
  • 500 ml vegetable soup or water
  • 80g Malay
  • 80g parmesan,
  • 30g butter
  • 1 teaspoon finely chopped rosemary
  • 100g taleggio or other melting cheese