Cheesy Toasted Polenta with Mushrooms

 

 

I have never braved making polenta before…kind of how risotto still makes me nervous. The thought of a full pot of something that could be inedible just really causes me to shy away from attempting it. 

 

But then, when I see Chefs prepare it on Food Network, and just how effortlessly they do, it stirs up this incredible desire to just go for it. So I did! And here’s the recipe that resulted from that “go for it” attitude.

 

This really is an incredibly easy way to make polenta, and once you make it you realize just how very easy it really is to make. This is actually one recipe of which I am the only fan of...simply due to the texture. My hubby and kiddles don't like the texture of certain foods, like cream of wheat and apparently polenta. But, I have found another way to enjoy cornmeal other than corn bread...at least for myself.

 

I start by prepping my mushrooms. Grab a paper towel and start brushing off the dirt on the mushrooms. Usually I go ahead and just run them under water and pat them off...I know, that's exactly what you're not supposed to do, but I'm just being honest. In this instance, since we'll be tossing these into hot oil and butter, there is no way that I am going to put any water into that skillet. 

 

 

 

I slice my mushrooms from top to stem...such pretty slices

 

 

and then give them a rough chop them into smaller pieces.

 

 

Okay, time to attack the onion. I hate when I forget to use my little trick...snatched from Rachel Ray. (Thanks Rachel!) Place the onion in the freezer for about 15 minutes...this helps keep the fumes from releasing when you slice or chop an onion. Anyway, take the onion and remove the first layer of the onion. 

 

 



 

Get a good hold on the onion and then slice vertically...

 

 

turn 90 degrees on its side and slice vertically again. 

 



 

Then make sliced across the vertical slices...resulting in diced onion!

 

 

Take a medium skillet and place it onto a burner over high heat. Pour in some extra virgin oil and a pat of butter.

 

 

 

Allow the butter to melt completely.

 

 

Reduce heat to medium. Add onions to the skillet and allow to cook until they are soft.

 

 

Time to get my mushrooms into the skillet with the onions. 

 

 

As the mushrooms cook, they begin to brown and the whole skillet is filled with a wonderful sauce.

 

 

This time I pull out the chardonnay, basically because chardonnay is what I had on hand. 

 

 

And then I hit it with a little bit of the white wine.

 

 

Then quickly grab my fresh basil and Italian parsley, give them a quick rinse and a few pats with a paper towel.

 

 

 

 

 

These beautiful herbs are now ready to face the chopping the chopping squad.

 

 

Stir the fresh herbs into the onions and mushrooms. Just a quick stir, nothing lengthy.

 

 

Then remove it from the heat and let it sit until later.

 

 

 

In a large saucepan, bring water and chicken broth to a boil. When water/broth comes to a boil, add 1 Tbsp. of sea salt.

 

 

Now for the polenta itself. While waiting for water & broth to boil, take a small skillet or sauté pan and heat over high heat.

 

 

 

Add polenta and toast until lightly golden brown.

 

 

 

Reduce heat to low and slowly whisk the polenta into the broth.

 

 

Exchange my whisk for a wooden spoon to frequently stir the polenta until it thickens and begins to pull away from the sides of the saucepan.

 

 

Stir in some grated asiago cheese...oh yeah, some of the good stuff.

 

 

Add my mushroom mixture to the polenta and give it a stir to get everything well incorporated.

 

 

 

Add some fresh ground pepper...I like the multi-peppercorn in my pepper mill. It gives it a bit more subtle peppery taste. 

 

Then a little bit of sea salt.

 

 

Time to serve it up and enjoy some comfort food!

 

Cheesy Toasted Polenta with Mushrooms

 

Prep Time: 10 minutes

Cook Time: 20 minutes

 

Ingredients:

For Mushrooms

3 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Butter, unsalted

1/4 whole Red Onion, diced

8 oz. Package of Mushrooms (Cremini or Shitake), chopped

1 cup Dry White Wine

Sea Salt & Fresh Ground Black Pepper (to taste)

1 Tbsp. Fresh Italian Parsley, chopped

1 Tbsp. Fresh Basil, chopped

 

For Polenta

2 cups Water

2 - 14 oz. cans Swanson's Chicken Broth - Low Sodium

1 1/2 cups Polenta

1/2 cup Grated Asiago Cheese (or Parmesan Cheese)

 

Instructions:

Clean mushrooms prior to chopping. Brush lightly with a damp cloth or paper towel. Do Not Rinse Off.

 

In a medium skillet, heat the olive oil and butter over high heat. Add onions and cook until they become soft.

 

Reduce heat to medium-high. Add mushrooms and cook until they become golden brown.

 

Add wine and increase heat to high. Allow it to cook until it is completely reduced.

 

Once wine has reduced, season the onions and mushrooms with salt & pepper.

 

Add parsley and basil, then remove from heat and set aside.

 

In a large saucepan, bring water and chicken broth to a boil. When water/broth comes to a boil, add 1 Tbsp. of sea salt.

 

While waiting for water & broth to boil, take a small skillet or sauté pan and heat over high heat. Add polenta and toast until lightly golden brown. Remove from heat.

 

Reduce heat to low under the saucepan and slowly whisk in the polenta.

 

Use a wooden spoon to frequently stir the polenta until it thickens and begins to pull away from the sides of the saucepan.

 

Add mushroom mixture and cheese to the polenta.

 

Taste and season with sea salt & pepper to taste.

 

 If polenta becomes too thick, just add a little bit of water. Remove from heat.

 

Then plate and serve!

 

 

Great with grilled chicken, beef or pork...especially Italian dishes.

Grandma Stella's Cornbread (traditional or sweet)

This recipe has been handed down from my Grandma Stella, a.k.a. Grammy, and is by far our family's favorite cornbread recipe. 

 

When going through the recipe with my mother, we found ourselves in hysterics over the confusion caused by having two copies of the recipe...each written just a bit differently. But after much deliberation (and a few tissues to take care of the tears of laughter), we worked out the kinks and were rewarded with golden corn goodness!

 

Very simple, just a few items needed for this wonderful cornbread. 
 

Okay, let's get stared by cracking 2 eggs and getting them into our mixing bowl. Then add 4 1/2 teaspoons of baking powder and beat until well incorporated.

Be sure to scrape the sides of the bowl...we need to make sure that the baking powder doesn't just hang-out along the sides of the bowl. 

 

 

Time to measure out our buttermilk. Pour 2 cups buttermilk into the egg mixture and blend. I like doing this 1/2 to 1 cup at a time, just so I don't end up wearing it. 

 

I can't stand to let anything go to waste, so of course this means that I scrape out all of the buttermilk. Hey, we need it!

 

In a small bowl we need to combine the 1/4 teaspoon baking soda, 1 teaspoon sea salt and 2 tablespoons granulated sugar. (I wanted to make a sweet cornbread this time around, so I added 1/2 cup of granulated sugar) And then just mix together with a fork. 

 

Now we're going to add the sugar mixture to our batter. Set the mixer speed on low and pour in our sugar mix. 

 

 

In a separate bowl, preferably a large one, pour 2 cups cornmeal and 3/4 cup all purpose flour. Mix cornmeal and flour together with a fork . 

 

 

Add in our cornmeal & flour mix to the batter. Blend in on low speed until all the dry ingredients are well incorporated. 

 

 

In a microwave safe cup, I use my Pyrex measuring cup, melt 1/4 cup (1/2 stick) of butter. Cut the butter into slices or chunks before melting...it's just a smoother process. Heat for 15-20 seconds on High, depending on your microwave. 

 

The microwave is my friend...I hate waiting for butter to melt on the stove. (But if you prefer to use your stove, in a small sauce pan heat butter over Med-High heat just until melted) 

 

 

Add in melted butter. This is the last ingredient!!! 
 

 

Now all we have to do is make sure that everything is smooth & creamy! Be sure to scrape down the sides of the bowl again and have one last blend session.

 

 

 

Grab the skillet and let's get pouring! Oh this creamy batter just looks SO good. 

 

Alright, try to keep from dipping in and eating the batter...let's get this cornbread into the oven! Bake at 375° for 20-25 minutes. Check for doneness by inserting a toothpick into the center of the bread...if it comes out clean, then it's time to take it out.

 

Golden brown sides...oh, just hold back...don't cut in yet....give it at least 10 minutes. 

 

After holding back, go ahead and take a slice (preferably a big one) and enjoy! I like to enjoy it plain... 

 

or with a pat of butter... 
 

 

or with a pat of butter and drizzled with clover honey. I hope you enjoy this cornbread recipe as much as my family has!

Grandma Stella's Cornbread
Preheat oven to 375°F.
Large cast iron skillet rinsed and wiped dry.
Cooking Time: 20 minutes
DO NOT make alterations for high altitude.

Ingredients:
2 Large Eggs (or 3 medium eggs)
4 1/2 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1 Tsp. Sea Salt
2 Tbsp. Granulated Sugar (or for sweet cornbread, increase to 1/4 cup)
2 Cups Buttermilk
2 Cups Yellow Corn Meal
3/4 Cup Flour
1/4 Cup Melted Butter or Shortening

Instructions:

In a large bowl beat eggs and baking powder until well incorporated. Pour in buttermilk and blend on low speed for just a few seconds.

In a small bowl combine baking soda, sea salt and sugar. Add to buttermilk mixture. Blend until incorporated.

In a large bowl combine cornmeal and sugar. Once combined, add to the batter and blend until well incorporated. Take time to scrape the sides of the bowl and blend again to ensure that everything gets well incorporated.

Place butter or shortening into a microwave safe container. Heat for 15-20 seconds on high, depending on microwave unit. Add melted butter or shortening to batter and blend. Scrape sides of bowl again and have one last blend session. The batter should be creamy.

Pour batter into a castiron skillet and place into preheated oven. Bake for 20-25 minutes. Bread is done when a toothpick can be inserted into the middle and is clean when removed. Let skillet cool for a minimum of 10 minutes before cutting and serving.