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 Bruschetta | Cooksmart | Sanjeev Kapoor Khazana
These bruschettas have polenta base
POLENTA BRUSCHETTA
Ingredients
1 cup polenta
1 tbsp butter + to grease
2 tsps sweet chilli sauce
1 tbsp grated cheese + to garnish
4 tbsps cream
Salt to taste
3 tbsps olive oil
5-6 garlic cloves
1 medium tomato
10 cherry tomatoes
5-6 black seeded olives + to garnish
4-5 pickled jalapenos
8-10 fresh basil leaves
Method
1. Heat 3 cups water in a deep pan, add 1 tbsp butter, 1 tsp sweet chilli sauce and mix. Add polenta and stir. Add 1 tbsp grated cheese and 2 tbsps cream and mix well. Add another teaspoon sweet chilli sauce and salt and mix and cook till thick.
2. Grease an aluminium tray with a little butter and line it with cling wrap. Pour the cooked polenta in it and spread evenly. Chill in the refrigerator till well set.
3. Heat 2 tbsps olive oil in a non-stick pan. Chop garlic finely and add and saute. Chop tomato and add and saute.
4. Halve cherry tomatoes and add and mix. Roughly chop black olives and jalapenos and add both to the pan and mix. Add 2 tbsps cream and salt and mix well. Cover and cook on medium heat.
5. Heat 1 tbsp olive oil in another non-stick pan.
6. Remove polenta from the refrigerator and cut into medium sized rectangles. Put them in the second pan and cook, turning sides, till lightly coloured on both sides.
7. Add fresh basil leaves to the tomato mixture and mix. Switch off heat.
8. Remove polenta pieces and place on tissue paper to remove excess oil.
9. Place them on serving plate. Spoon the tomato mixture over them. Sprinkle a little grated cheese on top and serve garnished with a few black olive pieces.
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Polenta 101 for beginners with Mushrooms
A quick demo video showing how easy and fun it is to make Wild Mushroom Polenta
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
Mushroom Sauce Over Polenta | Cooking Italian with Joe
???????? ❤️???? Mushrooms, Pancetta, and Polenta from Milan Italy!!! A delicious pasta with tomatoes recipe from Puglia Italy. An excellent addition to your go-to family recipes. YUM!! Check out the recipe here: cookingitalianwithjoe.com/mushroom-sauce-over-polenta
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3 IDEE CON LA POLENTA - RICETTE FACILI E VELOCI per Focaccine Filanti, Quiche, Pizzette e Stick
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Video in collaborazione con POLENTA VALSUGANA
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Shop on-line POLENTA VALSUGANA
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3 IDEE CON LA POLENTA
3 RICETTE FACILI E VELOCI CON LA POLENTA
Focaccine Filanti di Polenta
Quiche di Polenta
Pizzette di Polenta e Stick di Polenta
Oggi prepariamo insieme tre idee facili e veloci con la polenta, utilizzando POLENTA VALSUGANA la Classica, realizzata con 100% farina di mais gialla ottenuta da chicchi selezionati, pronta in soli 8 minuti. Prepareremo delle focaccine di polenta filanti con un ripieno di provola e prosciutto cotto, degli stick di polenta aromatizzati con le spezie, delle pizzette di polenta veloci e una quiche di polenta ripiena di funghi e salsiccia. Queste ricette sono deliziose e semplici da realizzare, possiamo utilizzarle come aperitivo o antipasto tra amici, preparale per un buffet ad una festa o anche per una cena speciale. Stupite tutti con queste ricette sfiziose che andranno a ruba! Vediamo adesso insieme come preparare queste tre ricette facili e veloci con la polenta.
????INGREDIENTI????
FOCACCINE DI POLENTA FILANTI
750 ml di acqua
190 gr di POLENTA VALSUGANA la Classica
1 uovo
50 gr di formaggio grattugiato
2 cucchiai di olio di oliva
100 gr di prosciutto cotto
100 gr di provola
STICK E PIZZETTE DI POLENTA
1,5 litri di acqua
375 gr di POLENTA VALSUGANA la Classica
Olio extra vergine d'oliva q.b.
Origano q.b.
Paprika dolce q.b.
Rosmarino q.b.
Passata di pomodoro q.b.
Sale q.b.
QUICHE DI POLENTA
750 ml di acqua
190 gr di POLENTA VALSUGANA la Classica
Sale e olio extra vergine d'oliva q.b.
1/2 cipolla
200 gr di salsiccia
150 gr di funghi champignon
2 uova
200 ml di panna da cucina
RICETTA STAMPABILE ►
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it
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© MAUI MEDIA SRL
#polenta #ricetta #focaccine
⭐️ ???????????????? ???????????????????????????????????? ►
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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