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Baked polenta with balsamic mushrooms recipe

Baked polenta with balsamic mushrooms recipe


  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.

2 people made this

IngredientsServes: 4

  • 14 baby mushrooms, stems removed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 600ml water
  • 475ml single cream
  • 140g polenta (fine cornmeal)
  • 100g diced Swiss cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 40g finely grated Parmesan cheese
  • 1 teaspoon black truffle salt, or more to taste

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 190 C / Gas 5.
  2. 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.
  3. Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
  4. Bring water and cream to the 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.
  5. 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.
  6. Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

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Goat Cheese Polenta with Balsamic Mushrooms

Polenta makes for the perfect side dish. Mix in some goat cheese and top it with balsamic mushrooms!

Ingredients

  • 3 cups Water
  • 1 cup Quick-cooking Polenta Or Grits
  • 2 Tablespoons Unsalted Butter
  • 4 ounces, weight Goat Cheese, Plus Extra For Topping
  • Salt And Black Pepper
  • 1 Tablespoon Olive Oil
  • 12 ounces, weight Mixed Mushrooms, Sliced
  • 2 cloves Garlic, Finely Minced
  • 3 Tablespoons Balsamic Vinegar
  • Micro Greens, For Garnish

Preparation

Bring the water to a boil in a medium sized saucepan. Whisk in the polenta and lower the heat to medium. Cook for 5 minutes and then remove from heat, cover and let stand for 5-7 minutes or until fluffy and cooked through. Stir in the butter and goat cheese and season with salt and black pepper to taste. Set aside.

While the polenta is cooking, prepare your mushrooms. Heat the olive oil in a saute pan over medium heat. Add the mushrooms and cook for 8-10 minutes or until the mushrooms are tender. Add the garlic and cook for an additional minute. Pour in the balsamic vinegar and cook, stirring frequently, until the vinegar has for the most part cooked out. Season with salt and black pepper where needed and remove from heat.

Assemble your polenta in a small serving dish and top with the balsamic mushrooms, a sprinkle of goat cheese and a garnish of micro greens. Serve immediately and enjoy!


Baked polenta with braised mixed mushroom

To make the polenta:
Preheat the oven to 200°C.
In a large, deep saucepan over a medium heat, bring the milk to a boil.
Add the salt and polenta, reduce the heat to low and whisk until the mixture thickens – take care as the polenta can easily burn.
Whisk the eggs with a little of the hot polenta, then add to the remaining hot polenta and whisk until smooth.
Turn into an oiled baking pan, about 22 cm x 15 cm, drizzle with oil and bake for 25 minutes or until crisp and golden.
To make the braised mixed mushroom:
In a wide pan over a medium to low heat, heat the butter and oil. Add the onion and cook gently until softened. Stir in the garlic, then add the mushrooms and stir-fry until just cooked.
Mix the cornflour with a little of the stock to make a smooth paste. Add the remaining stock to the pan and bring to a bubble.
Whisk in the slaked cornflour and keep whisking until the mixture thickens slightly.
Add the port and simmer for a few minutes, then add the balsamic vinegar and season to taste. Sprinkle with the parsley.
To serve: Ladle the braised mushroom into shallow bowls and serve the creamy hot polenta on the side.

TASTE’s take:
Use any mix of mushrooms that suits you – everyday aff ordable or the luxury of exotic. Including soaked dried porcini mushrooms gives great depth of fl avour, while adding eggs to the polenta lightens it, and, together with the full-cream milk, makes it deliciously rich and creamy.

Recipe by: Phillippa Cheifitz View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.


Ideas for Customizing Italian Polenta and Vegetable Bake

This dish can be easily customized for nearly any palette!

  • Make your own polenta and just spread if over the bottom of the dish if you prefer.
  • If you want to add some protein you could use vegetarian sausage or crumbles.
  • If you eat meat, you could add some browned ground beef, turkey, or sausage.
  • Swap out any veggies for ones you like. For instance, you could skip the eggplant and add only summer squash and zucchini or change out all the squash for broccoli and asparagus.
  • Add some pesto (homemade or store bought) to the marinara sauce to kick up the basil flavor.
  • If you change the veggies, you might want to change the cheese too. For instance, if you go with a Mexican-themed dish, try Monterey jack. If you try a Mediterranean dish, try feta or goat cheese.
  • Add a fried egg to the top of each serving, break the yolk and mix in the eggy goodness into your meal for added protein without many extra calories.
  • Add pre-cooked, shrimp to the top of the dish, but skip the cheese.
  • Add beans to the bake. Use canned (drained, rinsed) navy beans or kidney beans.

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FoodToolsGuru

Grilled Balsamic Mushrooms with Polenta with balsamic vinegar, thyme, and Parmesan cheese make the most delicious vegetarian main dish or side.

The first thing that comes to mind when I think about vegetarian grilling is portobello mushrooms. With their meaty texture and earthy flavor, they are one of my favorite things to put on the grill. However since mushrooms don’t really make for a complete dinner, I always find myself spending too much time in the kitchen cooking up the rest of the meal. That all changes with this dish. And polenta on the grill – next level good.

To get things started, let’s talk about the mushrooms. Before grilling them, it’s best to add as much flavor as you can. I like to do this with a quick marinade of balsamic vinegar, soy sauce, garlic, and red pepper flakes. The soy sauce adds some needed salt but also adds a savory note they works really well with mushrooms. The red pepper flakes add a nice spicy note but can be left off if you don’t like heat. You can also add any kind of herbs you like to this mixture – rosemary, thyme, oregano, marjoram, or basil would all work. And make sure not to throw away your marinade, it is delicious drizzled on the final dish.

Next up is the polenta. To keep things quick and easy, I like to buy the packaged polenta. It normally can be found near the pasta and usually comes in a round tube. You can buy it with or without flavorings, the sundried tomato version is really tasty with this dish. You can also make your own and refrigerate it into squares. Now the trick to making awesome polenta on the grill is to make sure it is coated with a good helping of olive oil to prevent sticking. This will allow the polenta to crisp up on the outside and stay nice and creamy on the inside. Delish.

Then toss everything on a bed of greens, peppery arugula is perfect, and top with your favorite cheese. Delicious and easy.

When making these Grilled Balsamic Mushrooms with Polenta, keep the following things in mind:

  • Mushrooms: Although I love portobellos for this recipe, any mushroom with work. For smaller mushrooms, consider using a grill basket to make sure they don’t fall through the grates of the grill. If you hate mushroom, eggplant is a good substitute.
  • Herbs: The marinade can be doctored up using any combination of fresh or dried herbs. Rosemary, thyme, oregano, marjoram, basil, or parsley are all good options. And make sure to save the marinade to drizzle over the mushrooms and polenta when they come off the grill.
  • Cheese: We had a bunch of fresh parmesan in the house so I opted to use that, however there are so many good cheese options for this dish. Consider trying it with goat cheese, feta cheese, blue cheese, fresh mozzarella, or gorgonzola.
  • Polenta: For the fastest preparation, go for the premade polenta that is sold in the grocery store. If you have more time or have polenta at home, you can make it from scratch and then chill it. Once it is chilled, cut it into squares and these can be used on the grill.

Looking for other mushroom recipes?

Here are some of the tools and products I used to prepare these Grilled Balsamic Mushrooms with Polenta:


Balsamic Beef with Polenta

This beautiful dish is perfect to serve up for family get togethers or when friends gather for a meal. Beef tenderloin is lean and a perfect cut for larger gatherings. If you have a small crowd simply cut the recipe in half! Recipe Courtesy of Professional Home Economist and Cookbook Author, Emily Richards.

1 (2lb /1kg) beef tenderloin roast (1)

2 Tbsp aged balsamic vinegar (30 mL)

3 Tbsp porcini dust (see tip) (30 mL)

1 tsp smoked paprika (5 mL)

1/4 tsp fresh ground pepper (1 mL)

1 zucchini, thinly sliced (1)

1 red bell pepper, thinly sliced (1)

1 yellow bell pepper, thinly sliced (1)

1 tsp Italian seasoning (5 mL)

8 cups no salt added beef broth (2L)

1 1/4 cups fine cornmeal (310 mL)

1/3 cup crumbled blue cheese (75 mL)

Garnish:

Fresh basil leaves (optional)

Extra virgin canola oil (optional)

  1. Brush tenderloin evenly all over with vinegar.
  2. In a shallow dish or small baking sheet, combine porcini dust, paprika, salt, garlic and onion powder and pepper. Roll tenderloin roast in spices to coat all over. Place on rack in roasting pan.
  3. Place roast in preheated 500°F (260°C) oven for 10 minutes. Reduce heat to 275°F (135°C) and roast for about 45 minutes or until meat thermometer reaches 135°F (57°C) for medium rare. Let stand 5 minutes before slicing.
  4. Meanwhile, in a large deep saucepan, over medium-high heat, heat canola oil. Add onion, zucchini, red and yellow peppers with Italian seasoning and sauté for 5 minutes or until the veggies begin to brown. Remove mixture onto a plate. Add broth to same pan and bring to a boil. Whisk in cornmeal until starting to thicken. Reduce heat to medium-low and using a wooden spoon stir polenta occasionally for about 7 minutes or until thickened. Stir in sautéed vegetables and cook for 3 minutes. Stir in blue cheese and remove from heat.
  5. Ladle polenta into shallow bowls and top with sliced beef. Sprinkle with basil and drizzle with canola oil, if using to serve.

Tips: To make porcini dust, simply use dry porcini mushrooms and grind them finely in a spice or coffee grinder until they look like dust. This is a wonderful and easy way to add mushroom flavour to anything. Keep it in a dry sealed jar and use it as a new spice to any dishes with or without mushrooms! 1 pkg (0.5 oz/14 g) of dried porcini mushrooms will give you about 1/4 cup (60 mL) of porcini dust.

Aged balsamic vinegar is typically a bit thicker than regular balsamic vinegar and has a slightly sweeter flavour as well. It sticks well to the beef to help the spice mixture adhere to the roast.

If you have any leftovers, they reheat beautifully in the microwave or pan fry the polenta before topping it with the warmed or room temperature beef.


ROASTED VEGGIES, BAKED POLENTA & RED PEPPER SAUCE

Looking for a fancy dish to impress but simple to prepare? This is it. The polenta can be cooked ahead of time then baked in the oven with the roasted vegetables during the last 25 minutes. So good, so simple. *Prepare vegetables on the grill if preferred.

INGREDIENTS

5-6 cups assorted veggies like zucchini, yellow squash, eggplant, mushrooms, carrots

1/2 tsp Italian seasonings

(Red Pepper Sauce)

14oz jar roasted red peppers, drained

1/4 cup fresh basil leaves plus some for garnish.

1. Prepare polenta by bringing vegetable broth to boil then slowly stir in corn grits. Reduce heat to medium low and cook for 30 minutes stirring frequently to minimize sticking to pot. Polenta will become very thick and sticky. After 30 minutes, stir in olive oil, garlic and parsley then continue to cook for 5 more minutes.

2. Spray and 9" x 9" baking dish with cooking spray. Transfer polenta to dish, smooth out and let sit on counter for 30 minutes before baking. *If making ahead, cover and refrigerate.

3. Preheat oven to 375°F. If using eggplant, sprinkle cut slices with a little salt, then place on paper towel to drain while preparing other vegetables. Toss sliced veggies with balsamic vinegar, olive oil, Italian seasonings and a pinch of salt & pepper.

4. Roast vegetable for 25 minutes, turn over and continue to Bake 25 more minutes. Add baking dish of polenta to oven to cook alongside vegetables for remaining 25 minutes.

5. While vegetables are roasting prepare red pepper sauce by blending roasted red peppers, tomato paste, basil and garlic together in blender or food processor.

6. Simmer red pepper sauce in a saucepan over medium low heat for 15 minutes. Season with salt and pepper to taste.

7. To serve, cut polenta into 4 slices. Place each piece of polenta over 1/4 of the red pepper sauce, then top with roasted vegetables and garnish with chopped basil.


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