How To make Polenta Crostini with Mushrooms
1 oz Dried porcini mushrooms
4 tb Extra-virgin olive oil
1 lg Red onion, finely minced
2 sm Garlic cloves, finely minced
1 lb Fresh brown mushrooms, such
-as cremini or portobello, -well cleaned and sliced 4 sm Ripe plum tomatoes, chopped
1 tb Chopped flat-leaf parsley
Salt Freshly ground pepper Quick polenta Olive oil The use of instant polenta in this recipe from Carol Fields' "Italy in Small Bites," is strictly optional. If you prefer, make it the traditional way. Just be sure to warm up your stirring arm in advance. Soak dried mushrooms in warm water to cover at least 45 minutes or until softened. Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging. Chop mushrooms roughly and drain thoroughly. Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish. Heat olive oil in heavy skillet and saute onion until translucent and tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking another 5 minutes. Cut Quick Polenta into slices 2" wide and 3-4" long and brush lightly with olive oil to taste. Broil until firm and lightly crisp on both sides. Place spoonful of hot mushroom sauce on top of each crostino and serve.
How To make Polenta Crostini with Mushrooms's Videos
Polenta Crostini with Mushroom: A Perfect Party Snack
For this week’s recipe, we’ll make Polenta Crostini with Mushroom Crostini, a golden, crisp polenta medley topped with sauteed mushrooms and fresh herbs. This appetizer effortlessly combines rustic simplicity with gourmet elegance, promising a delightful burst of flavors in every bite. Perfect for any occasion, it's a celebration of the cozy and the refined, inviting you to savor the fusion of textures and tastes.
Printable recipe:
What you’ll need for Polenta Crostini with Mushroom
POLENTA
4 cups (1L) water
1 cup (150g) coarse cornmeal
1 Tsp (6g) salt
TOPPING:
3 Tb (42g) butter
1 Tb (15ml) extra virgin olive oil
1 garlic clove
¾ Lb (375g) mushroom (white or Cremini)
1 Tsp (1g) chopped fresh thyme
Salt & freshly ground pepper to taste
1 medium size tomato
¼ cup (5g) freshly chopped parsley
0:11 - Start by boiling the water with the salt on medium heat. Then, add the coarse cornmeal in a continuous stream while whisking. Reduce the heat to low, and cook covered for about 30 minutes, stirring every 10 minutes. The polenta will start to thicken and become more creamy.
After 30 minutes, pour the polenta into a parchment-lined baking dish. Use a wet spatula to spread the polenta evenly.
Let it cool for another 30 minutes.
1:37 - Meanwhile, prepare the sauce by adding the butter and extra virgin olive oil to a large pan over medium heat. Once the butter melts, add the diced garlic and saute for about 30 seconds until lightly browned. Don’t go more since burnt garlic tastes bitter.
Add the chopped mushroom and coat well with the melted butter. Add salt and pepper to taste and the chopped fresh thyme. Sautee on low heat until the mushrooms turn brown (about 10 minutes). Add the diced tomato and keep stirring until the juices evaporate. Add the chopped parsley, turn off the heat, and cover the pan to keep the mix warm.
4:05 - In the pan, cut the cooled polenta into 2-inch (5cm) squares. Transfer the squares to a well-oiled baking sheet. Place the sheet under a broiler on high for about 4-5 minutes on each side until blisters appear on the top.
Transfer the polenta squares to a serving dish and top with the mushroom mix. Grate some parmesan cheese on top and serve while warm.
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Mushroom Crostini | SAM THE COOKING GUY
I wish you could be here to smell the fragrant sautéed garlic and mushrooms or waft of sweetness from the splash of vermouth. I wish you could hear the sound of crispy pugliese bread and taste all the elements come tied together with a bit of floral rosemary. Call me wax poetic but you might be thinking of new ways to describe your enlivened tastebuds after making this delicious appetizer. What other show does this live? We even had a tech glitch in the beginning, so enjoy the ranting by Sam early on. No worries, we finished strong.
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Ricetta:POLENTA CON FUNGHI la Ricetta Irresistibile / Polenta with Mushrooms /Mămăligă cu Ciuperci /
1,5 l acqua
350 g farina di mais
30 g olio di oliva
10 g sale
600 funghi champignons
2 aglio
prezzemolo
sale,pepe nero
peperoncino picante ????
#polenta #funghi #ricetta
Mushroom Polenta cakes
These make a super easy and delicious brunch!
Polenta Crostini recipe |baccalà mantecato & mushroom patè |christmas dinner| spice it up ep. 9
This is a perfect recipe for gluten free people and it also has a vegetarian option. You could also make it vegan by just using sauté mushrooms.
EXPAND this box for ingredients & remember sharing is caring!
Ingredients you will need:
For the polenta crostini
400-500gr Instant polenta
water
salt
For the Baccalà mantecato:
300gr Baccalà (salted codfish)
2-3 glasses milk
extra virgin olive oil
1 clove of garlic
Fresh parsley
For the mushroom pate:
400gr Champignon
1 clove garlic
Fresh parsley
2 hard-boiled eggs
30gr hazelnuts
300gr unsalted butter
¼ glass of brandy
salt
OTHER CHRISTMAS RECIPES
Russian salad (x-mas starter)
Assorted Vol-au-vent
Christmas Patè
LINK for homemade mayonnaise
Share pictures of your dishes and give me suggestions on:
info.spiceitup@gmail.com
VEGAN Mushroom Ragout & Millet Polenta | WFPB and no oil
VEGAN Millet Polenta and Mushroom Ragout
Serves 4-6
MUSHROOM RAGOUT
2 lbs brown mushrooms
2 tablespoons olive oil (optional-you can use water instead)
1 large onion, diced
salt and pepper
1 teaspoon thyme
1 teaspoon sage
crushed red pepper to taste
1 tablespoon tomato paste
8 oz whole peeled tomato
1 tablespoon all purpose flour
2 cups water or broth
3 cloves garlic, minced
3 tablespoons parsley, chopped
INSTRUCTIONS
Clean the mushrooms and trim the stems. Quarter the mushrooms.
Heat the olive oil in a wide skillet. Add the onion, and sauté for about 3 minutes or until lightly browned.
Lower the heat to medium and add the thyme, sage, crushed red pepper, and tomato paste. Add the tomato, stir well and cook for 1 minute.
Sprinkle with the flour, stir well, and cook for 1 minute.
Add 1 cup of broth and stir until slightly thickened, about 1 minute. Gradually add the remaining broth and cook for 2 more minutes. The sauce should be like gravy. Season with salt and pepper to taste. Thin with more water if desired,
Serve over millet polenta, pasta or on rustic toasted bread.
MILLET POLENTA
1 cup of millet
3 cups of broth
3/4 tsp salt, to taste
Herbs as desired
INSTRUCTIONS
Mix millet and broth in a pot.
Bring it to a boil and simmer for 20 minutes, stirring occasionally. The millet is cooked when the water has fully absorbed.
Serve the millet right away for soft polenta. Alternatively, press the millet into a greased pan and leave it to cool for a few hours or overnight.
When you’re ready to cook the millet, turn the millet out onto a cutting board. It should come out as one big loaf. Slice into thick slices for cooking.
Either fry in olive oil on medium heat until brown or bake on an oiled cookie sheet at 400 F for 20 minutes.