Polenta Crostini with Mushrooms
(Serves 4 to 6 as a main course)
(Serves 4 to 6 as a main course)
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This dish may be served as an appetizer, part of an antipasto, as a main course,
or as a side dish with meat or poultry
1 ounce dried porcini mushrooms
3 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
1 pound fresh mushrooms, (any variety) sliced
3 plum tomatoes, diced
1 tablespoon flat-leaf parsley, chopped
Salt and pepper
1 recipe Basic Polenta, cooked and spread into a flat rectangle, cooled
Olive oil
Soak the dried porcini mushrooms in warm water about 30 minutes to soften.
Remove the mushrooms from the liquid, chop them coarsely and set aside.
Heat 3 tablespoons olive oil in a large skillet and sauté the onion over low heat, 15-20
minutes, stirring occasionally.
Add the garlic and all of the mushrooms. Cook 20-25 minutes until tender.
Add the tomatoes, parsley, salt and pepper, and cook another 5 minutes.
Cut the polenta into 2 x 4-inch slices and brush each piece with olive oil.
Broil them until lightly browned and crisp on both sides.
Place polenta crostini on a plate and top with hot mushroom mixture.
VARIATION:
Cook the Basic Polenta and serve it immediately as a mound on each plate with the hot
mushroom mixture over the top. Sprinkle with grated Parmesan cheese.
or as a side dish with meat or poultry
1 ounce dried porcini mushrooms
3 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
1 pound fresh mushrooms, (any variety) sliced
3 plum tomatoes, diced
1 tablespoon flat-leaf parsley, chopped
Salt and pepper
1 recipe Basic Polenta, cooked and spread into a flat rectangle, cooled
Olive oil
Soak the dried porcini mushrooms in warm water about 30 minutes to soften.
Remove the mushrooms from the liquid, chop them coarsely and set aside.
Heat 3 tablespoons olive oil in a large skillet and sauté the onion over low heat, 15-20
minutes, stirring occasionally.
Add the garlic and all of the mushrooms. Cook 20-25 minutes until tender.
Add the tomatoes, parsley, salt and pepper, and cook another 5 minutes.
Cut the polenta into 2 x 4-inch slices and brush each piece with olive oil.
Broil them until lightly browned and crisp on both sides.
Place polenta crostini on a plate and top with hot mushroom mixture.
VARIATION:
Cook the Basic Polenta and serve it immediately as a mound on each plate with the hot
mushroom mixture over the top. Sprinkle with grated Parmesan cheese.
Polenta Recipes
| Polenta Crostini with Mushrooms |
Polenta Crostini alla Pizzaiola
(Serves 8-10 as an appetizer)
3-4 tablespoons olive oil
2 garlic cloves, minced
6 plum tomatoes, seeded and chopped
Salt and pepper
2 tablespoons fresh basil, chopped
1 recipe Basic Polenta, cooked, spread into a flat rectangle, cooled
Olive oil
8 ounces fresh mozzarella, cut into 1/4-inch thick slices
In a skillet over medium heat, sauté the garlic in olive oil, just until it begins to brown.
Add the tomatoes, salt and pepper.
Cook uncovered 8-10 minutes or until there is little juice remaining in the skillet.
Stir in the basil.
Preheat the broiler.
Cut the polenta into 2-inch squares and brush them lightly with olive oil.
Place the polenta squares on a baking sheet.
Cut the mozzarella cheese to the same size as the polenta and place a slice on each.
Place a tablespoon of the tomato mixture on each and drizzle with a little olive oil
Broil until the mozzarella is golden and melting, about 5 minutes.
Serve warm.
(Serves 8-10 as an appetizer)
3-4 tablespoons olive oil
2 garlic cloves, minced
6 plum tomatoes, seeded and chopped
Salt and pepper
2 tablespoons fresh basil, chopped
1 recipe Basic Polenta, cooked, spread into a flat rectangle, cooled
Olive oil
8 ounces fresh mozzarella, cut into 1/4-inch thick slices
In a skillet over medium heat, sauté the garlic in olive oil, just until it begins to brown.
Add the tomatoes, salt and pepper.
Cook uncovered 8-10 minutes or until there is little juice remaining in the skillet.
Stir in the basil.
Preheat the broiler.
Cut the polenta into 2-inch squares and brush them lightly with olive oil.
Place the polenta squares on a baking sheet.
Cut the mozzarella cheese to the same size as the polenta and place a slice on each.
Place a tablespoon of the tomato mixture on each and drizzle with a little olive oil
Broil until the mozzarella is golden and melting, about 5 minutes.
Serve warm.
Double Cheese Polenta Gratin with Rosemary
(Serves 4)
This dish can be assembled ahead of time and baked when needed.
1 recipe Basic Polenta
1-1/2 cups grated Fontina cheese, divided
2 tablespoons butter
1-1/2 cups Traditional Tomato Sauce
1 tablespoon finely chopped rosemary, divided
Salt and pepper
1/2 cup Gorgonzola cheese
Chopped parsley
Follow the recipe for making Basic Polenta.
During the last few minutes of cooking, stir in 1/2 of the Fontina cheese and 2 tablespoons butter.
Remove from heat and spread the polenta about 1/2-inch thick on a clean surface.
Allow to cool completely.
Cut into squares, rectangles, or rounds - the exact size doesn't matter.
In a saucepan, heat the tomato sauce with half of the rosemary.
Season with salt and pepper.
Preheat oven to 400-degrees F.
Spread half of the tomato sauce in a baking dish.
Place the pieces of polenta over the sauce, overlapping them to fit.
Top with the remaining Fontina cheese.
Spoon the remaining tomato sauce in bands over the polenta, leaving the edges exposed.
Crumble the Gorgonzola over the top and sprinkle with remaining rosemary.
Bake, uncovered, 30 minutes or until lightly browned and bubbly.
Garnish with parsley and serve.
(Serves 4)
This dish can be assembled ahead of time and baked when needed.
1 recipe Basic Polenta
1-1/2 cups grated Fontina cheese, divided
2 tablespoons butter
1-1/2 cups Traditional Tomato Sauce
1 tablespoon finely chopped rosemary, divided
Salt and pepper
1/2 cup Gorgonzola cheese
Chopped parsley
Follow the recipe for making Basic Polenta.
During the last few minutes of cooking, stir in 1/2 of the Fontina cheese and 2 tablespoons butter.
Remove from heat and spread the polenta about 1/2-inch thick on a clean surface.
Allow to cool completely.
Cut into squares, rectangles, or rounds - the exact size doesn't matter.
In a saucepan, heat the tomato sauce with half of the rosemary.
Season with salt and pepper.
Preheat oven to 400-degrees F.
Spread half of the tomato sauce in a baking dish.
Place the pieces of polenta over the sauce, overlapping them to fit.
Top with the remaining Fontina cheese.
Spoon the remaining tomato sauce in bands over the polenta, leaving the edges exposed.
Crumble the Gorgonzola over the top and sprinkle with remaining rosemary.
Bake, uncovered, 30 minutes or until lightly browned and bubbly.
Garnish with parsley and serve.
Baked Polenta with Bolognese Sauce
(Serves 6)
Polenta is used here as if it were pasta in lasagne. It is sliced, layered with sauce, and baked.
Béchamel Sauce (recipe below)
1 recipe Basic Polenta, cooked and spread into a flat 1-/2-inch thick rectangle, cooled
2 cups Bolognese Sauce
2/3 cups grated Parmesan Cheese
Butter
Prepare the Béchamel Sauce and set aside.
Preheat the oven to 450-degrees F.
Slice the cold polenta into squares or rectangles; the exact size is not important
Grease a baking dish with butter.
Arrange polenta slices so that the bottom of the baking dish is completely covered.
Combine the Béchamel and Bolognese sauce.
Spread the sauce over the polenta and sprinkle with some of the Parmesan cheese.
Repeat the layers 2 more times.
Drop small pieces of butter randomly on the top.
Bake on uppermost rack of oven for 10-15 minutes, until a light brown crust forms on top.
Allow to cool 5-10 minutes before serving.
Béchamel Sauce
2 cups milk
4 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Heat the milk in a saucepan to just before boiling.
In the meantime, melt the butter in another saucepan over low heat.
When completely melted, add the flour and stir constantly for about 2 minutes.
Remove from heat.
Gradually add the hot milk to the flour mixture, whisking constantly, until all the milk is incorporated.
Return the saucepan to low heat, add the salt, and cook until the sauce is the consistency of heavy cream.
If it is too thick add a little more milk. If it is too thin, cook and stir a little longer.
(Serves 6)
Polenta is used here as if it were pasta in lasagne. It is sliced, layered with sauce, and baked.
Béchamel Sauce (recipe below)
1 recipe Basic Polenta, cooked and spread into a flat 1-/2-inch thick rectangle, cooled
2 cups Bolognese Sauce
2/3 cups grated Parmesan Cheese
Butter
Prepare the Béchamel Sauce and set aside.
Preheat the oven to 450-degrees F.
Slice the cold polenta into squares or rectangles; the exact size is not important
Grease a baking dish with butter.
Arrange polenta slices so that the bottom of the baking dish is completely covered.
Combine the Béchamel and Bolognese sauce.
Spread the sauce over the polenta and sprinkle with some of the Parmesan cheese.
Repeat the layers 2 more times.
Drop small pieces of butter randomly on the top.
Bake on uppermost rack of oven for 10-15 minutes, until a light brown crust forms on top.
Allow to cool 5-10 minutes before serving.
Béchamel Sauce
2 cups milk
4 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Heat the milk in a saucepan to just before boiling.
In the meantime, melt the butter in another saucepan over low heat.
When completely melted, add the flour and stir constantly for about 2 minutes.
Remove from heat.
Gradually add the hot milk to the flour mixture, whisking constantly, until all the milk is incorporated.
Return the saucepan to low heat, add the salt, and cook until the sauce is the consistency of heavy cream.
If it is too thick add a little more milk. If it is too thin, cook and stir a little longer.
Polenta Pound Cake
(Makes 1 loaf cake)
This is a great year round cake that can be served with any seasonal fruit.
4 ounces unsalted butter
1 cup sugar
Finely grated zest of 1 lemon
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream
1/2 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pine nuts
Confectioners' sugar for dusting
Preheat oven to 350-degrees F.
Grease a 5 x 8-inch loaf pan.
With a mixer, cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
Add the eggs, one at a time.
Add the vanilla, almond extract, and sour cream.
Add the cornmeal, flour baking powder, and salt. Mix well to combine.
Spoon the batter into the prepared loaf pan.
Scatter the nuts over the top and gently press them into the batter.
Bake 1 hour or until golden brown and a cake tester comes out clean.
Remove from oven and allow to cool 10 minutes then turn our onto a wire rack.
Dust the top with confectioners' sugar.
This page was updated and revised on 02/21/10
(Makes 1 loaf cake)
This is a great year round cake that can be served with any seasonal fruit.
4 ounces unsalted butter
1 cup sugar
Finely grated zest of 1 lemon
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream
1/2 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pine nuts
Confectioners' sugar for dusting
Preheat oven to 350-degrees F.
Grease a 5 x 8-inch loaf pan.
With a mixer, cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
Add the eggs, one at a time.
Add the vanilla, almond extract, and sour cream.
Add the cornmeal, flour baking powder, and salt. Mix well to combine.
Spoon the batter into the prepared loaf pan.
Scatter the nuts over the top and gently press them into the batter.
Bake 1 hour or until golden brown and a cake tester comes out clean.
Remove from oven and allow to cool 10 minutes then turn our onto a wire rack.
Dust the top with confectioners' sugar.
This page was updated and revised on 02/21/10
RECIPES
Polenta Crostini with Mushrooms
Polenta Crostini alla Pizzaiola
Double Cheese Polenta Gratin with Rosemary
Baked Polenta with Bolognese Sauce
Polenta Pound Cake
Polenta Crostini with Mushrooms
Polenta Crostini alla Pizzaiola
Double Cheese Polenta Gratin with Rosemary
Baked Polenta with Bolognese Sauce
Polenta Pound Cake
