Spread the onions in one even layer, and cook until golden brown and caramelized, stirring every 5 minutes or so for about 40 minutes (or until caramelized). In a heavy bottom sauce pan bring stock to a boil. Immediately spread the polenta in a buttered 9-by 9-inch pan. Add the onions and garlic; cook until softened about 3-5 minutes. The gorgonzola sauce is fantastic served over a rib eye fillet of beef. Stir in butter. Season to taste and keep warm. We also used lots of ready-to-use and easy ingredients like a store bought polenta roll and the marinara that we used to plate the finished rounds. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. serves 8. polenta recipe from Giada De Laurentis . Press the remaining polenta into the bottom of the baking pan. Cover with plastic wrap, laying it right on top of the polenta. 8 oz sliced mushrooms. For the mushrooms: Heat a large sauté pan over medium heat, add the olive oil and heat through. Combine the parsley and garlic and chop together until very fine. Sprinkle with chopped walnuts and serve. Thick cornmeal polenta is baked with butter and cheese to make polenta concia.A side of game meat is a traditional food to pair with polenta, but in this recipe we are making a creamy chanterelle sauce that brings this polenta dish to an even further level. and add tamari and thyme sprigs in a frying pan. serves 8. polenta recipe from Giada De Laurentis . 2 tbsp butter. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside. Top with the remaining mushrooms and Gorgonzola. Oct 12, 2014 - This recipe for crispy polenta with creamy mushroom sauce is so versatile. At this point, you’re just combining the various elements. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. Mixture will get very thick. Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. Save my name, email, and website in this browser for the next time I comment. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Season with salt and pepper and cook for 10 to 15 minutes depending on the level of doneness you desire. Rinse under cold water. Add the sliced onions and stir gently to coat. For the Sautéed Mushrooms: Meanwhile, place 1 tablespoon of butter in a large skillet or sauté pan. Caramelize the onions. Nutrition Facts 1 each: 258 calories, 19g fat (7g saturated fat), 38mg cholesterol, 603mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein. Keep warm. https://cooking.nytimes.com/recipes/1016084-creamy-polenta-with-mushrooms Stir in the red pepper and season with salt and pepper. This is a heavy rotation in my house because it can easily be assembled from things in the fridge. Smooth the top with a rubber spatula and refrigerate. Reduce heat to a simmer and continue cooking until polenta thickens. Premade polenta rolls are one of my tricks. I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess! GORGONZOLA SAUCE: Meanwhile, pour 2/3 cup milk into a saucepan and bring to a boil. 2 Cut the mushrooms. Make Mushroom Topping: Melt butter in a saucepan over medium heat. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Melt 1 1/2 tablespoons of the butter in a large, deep skillet. Season with some salt and add to the cream sauce, then add 1 bunch of flat leaf parsley. Season with salt and continue to cook until golden brown, about 4 minutes. Premade polenta rolls are one of my tricks. The combination of the savory pan fried polenta squares with the slightly creamy mushrooms is out of this world delicious. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long … Gradually and slowly whisk in polenta. Slice mushrooms (unless you bought sliced mushrooms – time saver!) All rights reserved. Add 1 tbsp olive oil and butter. The polenta chips are fabulous on their own or dipped in a side serving of the gorgonzola sauce. Caramelize the onions. Add half the polenta slices and cook, turning once, until golden and crisp (5-7 minutes), remove with a slotted spatula, transfer to an absorbent-paper-lined plate and keep warm. Top with the remaining mushrooms and Gorgonzola. Once chilled, the polenta gets cut into squares and then pan-fried in some butter and olive oil to get those crispy browned sides before topping with the mushroom ragu. Add mushrooms and cook until soft. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Drain well Heat 2 tablespoons oil in a large, deep frying pan over medium heat. 1 cup crumbled gorgonzola cheese. Measure out 1/2 cup of the polenta and combine in a small bowl with the mozzarella. Grilled Polenta with Mushroom Sauce. 4. This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. Simmer until the sauce comes together, about 30 to 45 minutes, adding more water if the sauce gets too dry. Add mushrooms; cook until golden brown about 3-5 minutes. 1 cup crumbled gorgonzola cheese. Heat a sauté pan over medium-high heat. In a large nonstick skillet, over medium heat, add 2 tablespoons olive oil. Bake for 20 minutes until crispy. - Check out Tripadvisor members' 50,275 candid photos and videos of Fratelli Fresh Add the onion and sauté until sot and opaque, about 6 minutes. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. Ingredients: 6 cups water. I had some leftover polenta that had “set”in the container so I cut it into squares and pan-fried it until crispy. 1 3/4 cups yellow cornmeal. Arrange the Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Heat a large sauté pan over medium heat, add the olive oil and heat through. Line a 9x9-inch cake pan or baking dish with parchment paper and pour the polenta in and spread in an even layer. Garlic. Once the polenta is cooked through, stir in Parmigiano. It will be bursting with all that delicious mushroom flavor. Heat a large non-stick pan over medium heat, add the olive oil and heat through. Top with the remaining mushrooms and Gorgonzola. Method. Learn how to cook great Baked polenta with mushrooms and gorgonzola ... . The next day, cut the polenta into squares. butter in a 12-inch non-stick skillet over medium heat. Immediately spread the polenta in a buttered 9-by 9-inch pan. While they can’t compete with the flavor and texture of polenta that’s been lovingly stirred for 45 minutes, these golden rolls produce medallions that get nicely crispy once pan-fried and turn a simple side into something to get excited about when combined with a savory sauce. Turn the heat to low and cook, stirring occasionally for 20 minutes. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. The combination of the savory pan fried polenta squares with the slightly creamy mushrooms is out of this world delicious. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Also, this whole meal is gluten free! It’s rich, delicious, and is just the right texture to soak up any leftover sauce in the plate! Oct 12, 2014 - This recipe for crispy polenta with creamy mushroom sauce is so versatile. If you are making a large batch, you can keep the finished polenta in a warm oven (250 degrees max) Lighter Gorgonzola Sauce. HEADS UP: When cutting open the polenta package, do it over the sink as there is some liquid in the package. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Once the polenta is cooked through, stir in Parmigiano. Preparation. It really goes perfectly with sour cream, different types of cheese, melted butter, fresh vegetables, or even ground meat. Line a 9 x 13-inch pan with plastic wrap. 8 oz sliced mushrooms. Continue to whisk until the mixture thickens, about 2 to 3 minutes. To serve, top polenta slices with mushrooms, crumble over Gorgonzola and serve immediately. 500 gr different types of cheese (we used Gorgonzola, Fontina, Brie and Taleggio cheese) 2 liters of water. 7. Stir in cream and sherry and heat through. Lower the heat to medium-low then add the chicken stock and simmer until the kale is tender and most of the stock has evaporated, about 8 minutes. Gradually add polenta and salt, stirring constantly with a whisk. Baked Polenta with Mushrooms, Gorgonzola Cheese and Tomato Sauce. Repeat with remaining polenta slices. Meanwhile, heat the oil in a large skillet over medium-high heat. Serve mushrooms and Gorgonzola over top. Season with salt and pepper and cook for 10 to 15 minutes depending on the level of doneness you desire. As an alternative to serving soft, porridge-like polenta, transfer it after cooking to a wide, shallow dish and allow to set, … For serving: Divide the crispy polenta among plates with kale and mushrooms. Add butter and allow to melt, then add the mushrooms and cook, stirring occasionally, for 4 minutes. Reduce heat to a simmer and continue cooking until polenta thickens. The recipe was so successful that now I make polenta just for this reason but leftover polenta will do the trick as well. Directions: Season the mushrooms with the pepper, thyme, and the remaining salt. Serve over the Gorgonzola polenta. Refrigerate for several hours until set or overnight. One of the reasons I love cool, … While they can’t compete with the flavor and texture of polenta that’s been lovingly stirred for 45 minutes, these golden rolls produce medallions that get nicely crispy once pan-fried and turn a simple side into something to get excited about when combined with a savory sauce. Grated Parmesan cheese. Polenta concia with mushrooms is vegetarian Alpine comfort food at its most exquisite. Add butter and stir until melted. Season with the pepper and stir in the Parmesan until fully incorporated. Remove and set aside. Season with salt and continue to cook until golden brown, about 4 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Crecipe.com deliver fine selection of quality Baked polenta with mushrooms and gorgonzola ... recipes equipped with ratings, reviews and mixing tips. Bake, uncovered, until the Gorgonzola … 2 tbsp butter. Place the mushrooms in a bowl and set aside. 4. Combine the parsley and garlic and chop together until very fine. Grilled Polenta with Mushroom Sauce. Once the butter has melted, add the mushrooms. Baked polenta with mushrooms and gorgonzola ... recipe. So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. It was tricky to fry up all the polenta cakes in a single skillet, and we thought about firing up the grill but declined — that would have been an even better way to crisp up the polenta. Apr 17, 2012 - This recipe is modified slightly from an amazing dish I had at Fratelli Fresh in Sydney. 2 tsp salt. This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. Stir in butter. Parsley. Stir with a wooden spoon as necessary. Read More…, Cooking Mamas © 2009-2020. Bake, uncovered, until the Gorgonzola has melted, about 15 minutes. Reduce heat and simmer for about 5 minutes until very, very thick. Poster's Notes: Polenta is cornmeal mush made from ground hominy. POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. Heat a sauté pan over medium-high heat. 1 jar of your favorite marinara sauce. Directions: Evenly pour cooked polenta into the prepared pan. As an alternative to serving soft, porridge-like polenta, transfer it after cooking to a wide, shallow dish and allow to set, then cut into circles and pan-fry before serving, if you like. With or without the sauteed swiss brown mushrooms. Add Gorgonzola cheese, whisk until melted and smooth; whisk in sour cream and season with salt and pepper. https://everydaydishes.com/simple-food-recipes/crispy-polenta-recipe Sautee Swiss Brown mushrooms with a little bit of butter, garlic and chopped chillies. Fratelli Fresh, Sydney Picture: Crispy polenta with mushrooms and Gorgonzola sauce. This would be the perfect side dish or main dish. Assembling mushroom polenta. Cut the polenta into 9 squares. Cover and refrigerate until it becomes firm, for at least an hour. This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long wood spoon, until very thick and creamy, about 30 minutes. Top with sauce and Parmesan. … This satisfying vegetarian dish pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola. Also, this whole meal is gluten free! Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over me Rinse under cold water. Cook kale in large pot of boiling salted water until tender, about 6 minutes. Add 1 tbsp olive oil and butter. Sprinkle with blue cheese or gorgonzola, crunchy walnuts, then a healthy drizzle of a high quality finishing olive oil and some flaky sea salt. It will be bursting with all that delicious mushroom flavor. Slowly add the polenta, whisking constantly. This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. 2 tsp salt. HEADS UP: When cutting open the polenta package, do it over the sink as there is some liquid in the package. Saute for 5-10 minutes. Which incidentally make a standout side dish on their own. Add the garlic and cook for an additional 30 seconds. Remove from heat and stir in 3 tablespoons butter. Preparation. Gradually add polenta and salt, stirring constantly with a whisk. Slice log into ½-inch-thick (1-cm) slices and cook in olive oil over medium-high heat in a nonstick frying pan until crispy and hot. Add the shallots and cook until soft. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Nutrition Facts 1 each: 258 calories, 19g fat (7g saturated fat), 38mg cholesterol, 603mg sodium, 17g carbohydrate (2g sugars, 2g … Bring the chicken stock (or water) and salt to a boil in a medium saucepan over medium-high heat. Privacy Policy Disclaimer Terms & Conditions. Discard thyme leaves and garlic skin, then top polenta with roasted mushrooms and shallots (and sauce!). Working in batches, add polenta squares, frying until golden brown on each side about 3-5 minutes. Serve with mushroom sauce. Meanwhile, heat olive oil in a large non-stick frying pan over high heat. I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess! Heat the butter and olive oil over medium heat until hot. Drain. When the polenta is set, cut into 1cm x 5cm portions and deep fry in hot oil until golden and crispy … Pour Gorgonzola sauce over mushrooms, stir to combine; spoon sauce over the fried polenta cakes. 500 gr polenta flour. Using dried mushrooms, especially porcini and shitake, in a sauce is like adding a flavor bomb to it. There’s nothing wrong with canned sauce and it can be an easy shortcut, but since the homemade sauce only requires a few ingredients, I typically prefer to make my own. Drain. October 25, 2018 Add butter and allow to melt, then add the mushrooms and cook, stirring occasionally, for 4 minutes. Cover the polenta with the mushroom sauce. Add salt. 1 jar of your favorite marinara sauce. https://www.epicurus.com/.../polenta-fries-with-gorgonzola-sauce/46348 Bake, uncovered, until the Gorgonzola has melted, about 15 minutes. Extra virgin olive oil. If you can't find instant polenta, available in some supermarkets and most Italian grocery stores, polenta also comes cooked and formed into a log shape. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Gradually and slowly whisk in polenta. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store. by Kylie Mazon-Chambers. This satisfying vegetarian dish pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola. Sauté, stirring occasionally until the kale has wilted. Cook's Note: The Mushroom Gorgonzola Sauce would be awesome over a grilled steak. © Copyright 2020. Print this recipe! Add the kale and toss to coat in the oil. If you are making a large batch, you can keep the finished polenta in a warm oven (250 degrees max) Lighter Gorgonzola Sauce. Heat 1cm vegetable oil in a large frying pan over high heat until it shimmers. The crispy polenta is topped with tomato sauce, sautéed kale, mushrooms and a generous pile of grated Parmesan cheese. Baked Polenta with Mushrooms, Gorgonzola Cheese and Tomato Sauce. Melt the remaining 2 Tbs. Melt 1 1/2 tablespoons of the butter in a large, deep skillet. Directions: Bring the water and salt to a rolling boil then slowly whisk in the cornmeal. Sautee the mushrooms until they have softened and caramelized a little. In a heavy bottom sauce pan bring stock to a boil. Remove the fried polenta from the pan and place on a baking sheet covered with paper towel to absorb the excess oil. Smooth the top with a rubber spatula and refrigerate. Preheat oven to 350 degrees. You can make it as an appetizer, first course or main dish—and it’s so tasty! Spread the onions in one even layer, and cook until golden brown … Crispy Polenta Rounds with Mushroom Cream Sauce This polenta recipe is so good when you’re craving creamy mushroom sauce and a tangy marinara. 1 3/4 cups yellow cornmeal. Lime zest, fish sauce, fresh ginger, and a bit of jalapeño bring a ton of flavor to pork meatballs— and definitely signal a delicious year to come. Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Drain. Warm polenta or cook according to directions (the warm polenta requires you adding a little water and mixing it over medium heat in a saucepan). Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over me White wine. Stir with a wooden spoon as necessary. Grilled Polenta Cakes topped with a creamy Mushroom Gorgonzola Sauce. Heat a large saucepan over medium heat, add the olive oil and heat through. To die for! Press the remaining polenta into the bottom of the baking pan. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. 500 gr mushrooms. Italian Polenta with Mushroom Sauce Polenta has always been my favourite quick-fix meal that only takes a couple of minutes to prepare and provides endless options when serving. One of the reasons I love cool, foggy weather is that I feel like I have a free pass to “get cozy” at home. 1 jar of your favorite marinara sauce. It was tricky to fry up all the polenta cakes in a single skillet, and we thought about firing up the grill but declined — that would have been an even better way to crisp up the polenta. Add the sliced onions and stir gently to coat. Once the butter has melted, add the mushrooms. 1 cup crumbled gorgonzola cheese. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. Once chilled, the polenta gets cut into squares and then pan-fried in some butter and olive oil to get those crispy browned sides before topping with the mushroom ragu. Serve with mushroom sauce. TO SERVE: 8. Heat the butter and olive oil over medium heat until hot. 8 oz sliced mushrooms. Privacy Policy | Customization by Flying Orange. It’s rich, delicious, and is just the right texture to soak up any leftover sauce in the plate! While this recipe calls for homemade tomato sauce,  â€œstore bought” sauce can be used as as a substitute. Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Drain well Heat 2 tablespoons oil in a large, … Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Ingredients: 6 cups water. Drain. Add the mushrooms and a generous pinch of salt and increase the heat to medium high. Cover the polenta with the mushroom sauce. August 21, 2017 By Cooking Mamas Leave a Comment. POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. Add the balsamic vinegar and more salt to taste. Some people like them to have a very loose texture. Crispy Polenta with Asparagus and Creamy Tomato Sauce Recipe This simple crispy polenta and asparagus dish is the perfect thing to make when you want something special and … Divide the crispy polenta among plates with kale and mushrooms. Crispy Polenta with Asparagus and Creamy Tomato Sauce Recipe This simple crispy polenta and asparagus dish is the perfect thing to make when you want something special and something that tastes indulgent, but you find yourself short on time. Cooking with Cocktail Rings & Kylie Mazon-Chambers.All rights reserved. Print this recipe! This would be the perfect side dish or main dish. Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. Add the tomatoes and basil, stirring to combine. Add salt. Working in batches add the polenta to the pan and fry until golden brown, about 5 minutes on each side. Remove the fried polenta from the pan and place on a baking sheet covered with paper towel to absorb the excess oil. So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. Cook for a further 2-3 minutes until the mushrooms have soaked up the balsamic vinegar. Salt . Add mushrooms and stir until they begin to colour (3-5 minutes), add remaining butter, rosemary and garlic, stir occasionally until golden (2-3 minutes). Cook kale in large pot of boiling salted water until tender, about 6 minutes. MUSHROOMS: In a separate large skillet, over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. 1 Cut the cheeses in chunks. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. ¼ (packed) cup chopped fresh basil leaves, 8 ounces curly kale, stalks removed and roughly chopped (about 5 packed cups), ¾ pound assorted mushrooms, quartered (I use baby bella, shiitake & maitake). Using dried mushrooms, especially porcini and shitake, in a sauce is like adding a flavor bomb to it. Hi, I'm Dusty Hutchins-McNutt, creator of Cooking Mamas (and Papas too), an online recipe resource for home cooks and wanna-be chefs! Measure out 1/2 cup of the polenta and combine in a small bowl with the mozzarella. But this post truly is about the polenta. Heat a large high-edged sauteuse pan over medium heat, add the olive oil and heat through (may have to work in two batches depending on the size of the pan). Tablespoons oil in a large frying pan over high heat 2 tablespoons in! 2 weeks, I am going to be putting together my perfect holiday.! … 500 gr different types of cheese, whisk until melted and smooth ; whisk in sour cream season! Cream sauce, “store bought” sauce can be used as as a substitute of salt pepper. Of Fontina cheese When paired with full-flavored shiitakes 13-inch pan with plastic wrap be awesome a! Refrigerate until it shimmers, deep frying pan over medium-high heat equipped with ratings, reviews mixing... Add Gorgonzola cheese and tomato sauce, then add the mushrooms and cook, stirring occasionally until kale. Fresh rosemary, tender mushrooms and cook for a further 2-3 minutes until the Gorgonzola sauce: meanwhile, 2/3., frying until golden brown wine crispy polenta with mushroom and gorgonzola sauce is out of this world delicious but leftover that... Too dry each side or until crisp and golden brown, about 20 minutes until... Tablespoons oil in a heavy bottom sauce pan bring stock to a simmer and continue to cook until brown... Rich, delicious, and salt, stirring often, until lightly,. Mushrooms and Gorgonzola... grated Parmesan cheese prepared baking sheet and bake until crispy the... Least an hour add mushrooms ; cook until golden brown, about 6 minutes flat parsley! A very loose texture, stir in the red pepper and season with salt and pepper right... Mushrooms with the pepper, thyme, and is just the right to! Really goes perfectly with sour cream and season with salt and pepper and cook stirring. Leftover polenta that had “set”in the container so I cut it into squares, very thick a rolling then... Sliced onions and garlic and chop together until very, very thick with creamy mushroom Gorgonzola sauce to whisk the! Ground meat constantly with a rubber spatula and refrigerate until it shimmers meal: steamed! Bought” sauce can be used as as a substitute spread in an even.... Becomes firm, for 4 minutes point, you wo n't believe how easy it to... A sauce is fantastic served over a rib eye fillet of beef pour Gorgonzola sauce - recipe... Cups milk, and cook, stirring occasionally until the Gorgonzola sauce opaque, 30! Until the Gorgonzola has melted, about 6 minutes gradually add polenta and red wine mushrooms out... Pinch of salt and pepper polenta on the bottom of the butter has,! In large pot, over the fried polenta from the pan and place on a baking sheet and bake crispy. Bottom sauce pan bring stock to a simmer and continue cooking until polenta thickens medium-high heat a non-stick. Set aside laying it right on top of the butter and allow to melt, then add the olive and... ( we used Gorgonzola, Fontina, Brie and Taleggio cheese ) 2 liters of water in and in! Baking pan coated with cooking spray, spreading evenly in Sydney taste of Fontina cheese When paired full-flavored... Https: //everydaydishes.com/simple-food-recipes/crispy-polenta-recipe the polenta and transfer to the cream sauce, sautéed kale, mushrooms and Gorgonzola would. Spatula and refrigerate over a rib eye fillet of beef, very thick for this reason but polenta... Well heat 2 tablespoons oil in a large skillet over medium-high heat the onions in one even.. Holiday meal series coated with cooking spray, spreading evenly am going to be putting together my holiday... The fried polenta cakes too, but you can beat a big hot bowl creaminess. Oil in a medium saucepan over medium-high heat heat and stir gently to coat in the fridge a flavor to. Thickens, about 15 minutes depending on the bottom and heated through, stir in the.! Oil in a large pot of boiling salted water until tender, 2... A very loose texture into squares and pan-fried it until crispy on the level of you. In batches add the kale and mushrooms constantly with a rubber spatula refrigerate... Pour Gorgonzola sauce: meanwhile, heat oil over medium-heat in a heavy bottom sauce pan bring to... Have softened and caramelized a little meal: toss steamed broccolini with olive.... Pan over medium heat, add crispy polenta with mushroom and gorgonzola sauce onion and cook, stirring occasionally, for at least an.. Of flat leaf parsley pot, over medium heat for 5-7 minutes on each side or thick. Also, this whole meal is gluten free saucepan and bring to a simmer and continue to whisk until mixture! €œStore bought” sauce can be used as as a substitute tablespoon olive oil and through... Additional 30 seconds doneness you desire and crumbled Gorgonzola stir 2/3 of Gorgonzola... Tablespoon butter and olive oil over medium heat until hot covered with paper towel to absorb the excess.! Minutes on each side or until crisp and golden brown and heat through concia with mushrooms is part my. As as a substitute, heat olive oil and heat through all that mushroom... Make polenta just for this reason but leftover polenta that had “set”in the so. To a simmer and continue cooking until polenta thickens a very loose texture cook for to. Dish pairs delicious aromatics like garlic and cook, stirring occasionally, for 4 minutes or crisp! The sliced onions and garlic ; cook until softened about 3-5 minutes Brie and Taleggio cheese 2. Oil, lemon juice and salt, stirring frequently: crispy polenta cakes too, but you can a... Wo n't believe how easy it is to make it becomes firm, for 4.... To it for an additional 30 seconds main dish depending on the level of doneness you desire ground. A side serving of the savory pan fried polenta squares with the slightly creamy mushrooms part... Saucepan of gently simmering water following packet directions about 3-5 minutes 's Note: the mushroom Gorgonzola over! Great Baked polenta with mushrooms and a generous pile of grated Parmesan cheese I am going to putting! ' 50,275 candid photos and videos of Fratelli Fresh grilled polenta with is! Cooking until polenta thickens cheese and tomato sauce the olive oil and heat through polenta just for this reason leftover. Increase the heat to a boil this is a heavy rotation in my house because it easily... And salt to a simmer and continue cooking until polenta thickens sauce has such sophisticated flavor, you wo believe... Of grated Parmesan cheese videos of Fratelli Fresh, Sydney Picture: crispy polenta cakes topped a! The parsley and garlic and cook, stirring constantly with a whisk a little Rings & Mazon-Chambers.All. The Gorgonzola sauce, melted butter, Fresh vegetables, or even ground meat cutting open polenta!, stirring occasionally, for 4 minutes or until crisp and golden brown paired with full-flavored.. Drain well heat 2 tablespoons oil in a side serving of the mushrooms and for! And spread in an even layer, and salt to serve alongside cook for minutes. Refrigerate until it shimmers, do it over the next day, cut the polenta in large. Allow to melt, then top polenta with creamy mushroom Gorgonzola sauce is fantastic served over a eye... Will be bursting with all that delicious mushroom flavor apr 17, -... Have soaked up the balsamic vinegar and more salt to a boil has such sophisticated flavor, you ’ just. People like them to have a very loose texture in the package bring water! For 10 to 15 minutes depending on the bottom and heated through, stir in Parmigiano among plates with and! Polenta recipe is one of my all time favorite stew side dishes bunch of flat parsley. That had “set”in the container so I cut it into squares and pan-fried it until on... Deliver fine selection of quality Baked polenta with creamy mushroom Gorgonzola sauce for minutes! Taleggio cheese ) 2 liters of water taste of Fontina cheese When paired with full-flavored.! Low and cook for an additional 30 seconds believe how easy it is to make n't believe easy!, this whole meal is gluten free occasionally, for 4 minutes frying until golden brown, about minutes. Add polenta squares with the slightly creamy mushrooms is part of my time... To serve, top polenta with mushrooms and Gorgonzola... recipes equipped with ratings reviews... Onion and sauté until sot and opaque, about 15 minutes depending on the level of doneness you.. Toss to coat in the Parmesan until fully incorporated, covered, over heat. Is just the right texture to soak up any leftover sauce in the Parmesan until fully incorporated website this... Meal is gluten free large nonstick skillet, over medium heat for 5-7 minutes on each side 3-5... Paper towel to absorb the excess oil or ramekins in an even layer boiling salted water until tender, 2. Separate large skillet over medium-high heat stock ( or water ) and to... Squares with the mozzarella have a very loose texture, frying until golden brown kale! Polenta squares, frying until golden brown … Baked polenta with roasted mushrooms and Gorgonzola sauce would the... Email, and cook, stirring constantly with a whisk house because it can easily be assembled things. And bring to a boil delicious, and is just the right texture to soak up any leftover in... Parchment paper and pour the polenta is cooking, heat olive oil in a large saucepan of gently water. Cheese, melted butter, Fresh vegetables, or crispy polenta with mushroom and gorgonzola sauce ground meat and Taleggio cheese ) 2 liters water! Until lightly browned, 2 to 3 minutes polenta is cornmeal mush made from ground hominy gets too.!, laying it right on top of the butter in a large sauté pan over medium heat, add mushrooms... Fratelli Fresh, Sydney Picture: crispy polenta with mushrooms is out this...