Best 10 Baked Polenta With Wild Mushroom And Tomato Sauce Recipes

BAKED POLENTA WITH WILD MUSHROOM AND TOMATO SAUCE

Steps:

• Prepare polenta and chill.
• Preheat oven to 375 degrees.
• Put tomatoes in saucepan and bring to boil. Let cook until reduced to about 2 cups.
• Heat half of oil in small skillet and add garlic. Cook briefly and add tomatoes, salt and pepper. Add hot pepper flakes.
• Thinly slice mushrooms. Heat remaining oil in skillet and add mushrooms, salt and pepper. Cook briefly, stirring, until mushrooms give up liquid. Cook until liquid evaporates. Add mushrooms to tomato sauce and simmer 3 minutes.
• Cut polenta into 1/2-inch slices. Arrange about 1/3 of slices on bottom of baking dish. Sprinkle with 1/2 mushroom and tomato sauce. Sprinkle with 1/3 of butter and 1/3 of cheese. Add second layer of polenta. Add another layer of tomato and mushroom sauce, another 1/3 of butter and another 1/3 of cheese.
• Add final layer of polenta and sprinkle with remaining butter and cheese.
• Place in oven and bake 20 minutes. Preheat broiler to high. Run dish under broiler until golden brown on top.

MUSHROOM AND CHEESE BAKED POLENTA

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
• Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
• Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
• Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
• Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.

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.

GRILLED POLENTA WITH MUSHROOM SAUCE

Steps:

• In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

BAKED POLENTA WITH A TOMATO SAUCE

Steps:

• Heat the oven to 350°F or 180°C.
• Pour 3 cups of cold water into a saucepan and turn the heat up to high.
• Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
• Stir in the paprika and nutmeg.
• Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
• When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
• Allow to cool, then refrigerate for 2 hours until solid.
• Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
• Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
• Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
• Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
• Bake in the oven for 20 minutes.
• Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
• Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
• While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
• Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
• Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

BAKED POLENTA WITH BALSAMIC MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
• Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
• Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
• Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• Heat oven to 350°F.
• Bring 4 1/2 cups water to a boil.
• Whisking constantly, slowly add the polenta.
• Add 1 1/2 teaspoons of the salt and the butter.
• Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
• Stir in the cream cheese and 1/2 cup of the Gorgonzola.
• Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
• Add half the mushrooms and cook for 6 minutes.
• Add half the shallots and cook for 2 minutes more.
• Transfer to a plate.
• Repeat with the remaining oil, mushrooms, and shallots.
• Season the mushrooms with the pepper, thyme, and the remaining salt.
• Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
• Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
• Top with the remaining mushrooms and Gorgonzola.
• Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA

Steps:

• To prepare the tomato sauce:
• Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
• Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
• To prepare the polenta:
• Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
• To serve:
• Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

POLENTA WITH WILD MUSHROOMS AND MARINARA SAUCE

Steps:

• To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine. Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring. This should take 5 to 8 minutes.
• Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes. Whisk in salt after 20 minutes. When polenta is done, whisk in pepper, butter and Parmesan.
• While polenta is cooking, pan-cook mushrooms. Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok. Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
• Reduce heat under mushrooms to medium. Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes. Add garlic, thyme, and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Add parsley, taste and adjust seasoning. Remove from heat.
• As soon as polenta is soft, spoon into wide bowls or onto plates. Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.