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Baked mushroom polenta

Baked mushroom polenta

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We start by draining the mushrooms in a strainer. Chop the onion not very finely and put it in a frying pan with the 3 tablespoons of olive oil. When it starts to change color, add the tomatoes and leave it on the fire for another 2 minutes, stirring constantly, then add the mushrooms. Turn the heat to low and leave them for 5-6 minutes with the lid on (if necessary, add 1/2 cup of water), then add the finely chopped garlic. Season with salt and pepper.

For the polenta, boil water, salt, oil and a little flour (a tablespoon) in a pot. When it starts to boil, add the flour in the rain, stirring quickly with a whisk. Let it boil well, but be careful, it doesn't have to be very, very dense.

In a tray lined with baking paper, pour half of the polenta. Level it with a spoon over which I poured a little oil. Put the mushrooms, then follow the second layer of polenta. Bake at 180 ° for 20-25 minutes.

Enjoy your meal!

Mushrooms with polenta in the oven

Today I propose a tasty and easy to prepare fasting recipe: mushrooms with baked polenta. Romanian cuisine is extremely diverse and very rich in tastes, colors and flavors, reaching that even when few ingredients are used, the result is really delicious.
Ingredients are calculated for 4 servings.

For the preparation you need the following ingredients:500 g mushrooms 2 onions 4 cloves of garlic 100 ml vegetable oil 1 bunch of dill salt and pepper to taste green parsley, chopped for garnishing corn for polenta (1 cup of corn and 1 liter of water).

Preparation of mushrooms with baked polenta: Cut the mushrooms into thin slices. Finely chop the onion and crush the garlic. Chop the dill and have all the ingredients ready for cooking.

Put the oil in a pan and add the onion to brown over medium heat until translucent. Add the mushrooms to the pan, season with a pinch of salt and pepper, mix to evenly incorporate the ingredients, then add the crushed garlic. Stir and simmer over medium heat until boiling.
Bring to the boil until the water left by the mushrooms evaporates (15-20 minutes). After the water left by the browned mushrooms has evaporated for another minute, add the dill, stir and turn off the heat.
Put the mushrooms in a strainer, drain, and you can prepare the polenta.

Add the cornmeal in cold water, put a teaspoon of salt and stir until it starts to boil. When it starts to boil, stir constantly until the composition thickens and becomes the consistency of a thick cream (a softer, flowing polenta).

Extinguish the fire and pour, in a fireproof bowl, a layer of polenta, then add mushrooms, arranging them evenly over the polenta.
Pour another layer of polenta and, again, a layer of mushrooms. Finally, finish with a layer of polenta (I recommend you choose a taller pot and leave 2 cm to the top edge of the pot, because otherwise you suffer as I did, if the polenta flowed in the oven).

After you have finished adding the last layer of polenta, place the dish in the preheated oven at 180 degrees and leave it in the oven for 30 minutes. After 30 minutes, remove the dish from the oven and let the polenta cool.

Put in plates, sprinkle parsley on top and can be served as such, with sour cream or pickles. If you want, you can serve it cold, in which case you will be able to portion it more easily. But that depends on how you prefer. I ate it hot.

Baked mushroom polenta - Recipes

Baked mushroom polenta
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500 g mushrooms
6 cloves garlic
1 onion
dry dill
green parsley

We wash the geese and chop them into larger pieces.
In a pan, heat the onion in a little oil, add the ghebele, a cup of water and season with salt and pepper to taste, let it boil for about 10 minutes, add the dill, crushed garlic and leave it on the fire for about 5 minutes, at the end when they boiled the ghebele, add the chopped parsley.
In the meantime we make polenta.
In a heat-resistant bowl greased with butter, add a layer of polenta, pour the ghebele over it, add the polenta on top (I also added a little grated cheese)
Put the tray in the oven for about 30 minutes.

Bring water to a boil with 1 teaspoon of salt. Add cornmeal, then 1 tablespoon oil and 1/4 teaspoon sage. Turn on low heat and simmer for 20 minutes, stirring, until the polenta hardens. Add 3 tbsp Parmesan.

Put 1 tablespoon butter and 1 tablespoon oil in a pan over high heat. Add half the amount of mushrooms, 1/4 teaspoon salt and the same sage, 1/8 teaspoon pepper. Saute for 5 minutes. Repeat with the rest of the ingredients. Grease a pan with butter, pour half of the polenta and spread in a layer. Add half of the mushrooms, half of the photina cheese and 2 tablespoons of Parmesan cheese. Repeat with polenta, mushrooms and cheese. Bake for 15 minutes at 195 degrees Celsius.

Baked mushroom polenta - Recipes

The cockle glazed with honey and curry is easy to prepare with a quick sauté with mushrooms sprinkled with white wine and creamy polenta with parmesan. Ideal for traditional meals with modern influences.


  • 1 Coquelet de Bretagne Edenia 550 g (thawed beforehand, in the fridge)
  • 1 bag Edenia Mushrooms cut 450 g
  • 80 ml white wine
  • 100 ml of olive oil
  • 100 g butter
  • 5 thyme twigs
  • 10 ml of honey
  • 50 ml liquid cream
  • 5 g sweet paprika
  • 5 g curry powder
  • 50 g race parmesan
  • 2 cloves chopped garlic
  • 1 chopped white onion
  • 400 ml of milk
  • 100 g extra Malay
  • ½ chives package
  • coarse salt, fine salt and pepper to taste

Method of preparation

1. After we thawed the Edenia coquette, we removed the tart, the spinal cord and the extremities. we place it in a hot pan and fry its skin for 2 minutes, over high heat. This way we close its pores, and the meat remains extremely juicy.

2. Mix the curry, honey and paprika in a bowl with a little melted butter, until you get a homogeneous mixture.

3. Grease the inside of the cocktail with olive oil and coarse salt. We tied his legs below chest level with cooking rope. Inside it we place the thyme branches.

On top, grease it with the curry mixture and season it with salt and pepper. Put it in the fridge for 10 minutes to harden the icing.

Then put the cockle in the preheated oven at 220 ° C, for about 40 minutes, checking it with a toothpick that we stick in the meat. When the juices coming out on the toothpicks are clear, the coquet is ready.

4. While the coquet is in the oven, prepare the sauté of mushrooms and polenta. In a pan with melted butter with a little olive oil, heat the finely chopped onion and garlic. When the onion becomes glassy, ​​add the frozen Edenia mushrooms and cook over medium heat for 4 minutes.

5. Quench with white wine, season with salt and pepper, and cook for another 3 minutes over medium heat. Add the liquid cream and finely chopped chives and set aside the mushroom sauce.

6. For the polenta, boil the milk in a saucepan with a generous cube of butter and a little salt. Add the cornstarch, stirring vigorously with a whisk, over medium heat, until you get a creamy consistency. At the end add the grated Parmesan cheese.

7. After removing the cockle from the oven, let it set aside for 5 minutes to "rest" so that the juices inside penetrate the fiber of the meat and freeze it.

We serve it together with the mushroom sauté and the creamy polenta with parmesan. Decorate with parmesan flakes, chives and thyme.

Polenta with mushrooms, bacon and cheese

Polenta with mushrooms, bacon and cheese. A delicious dish that comes with an addition to the classic version that we all know.

Most of us have polished not only once but, let's face it, how many times has it happened to come out too liquid, or swirling out of the way, or with pieces of uncooked corn, gnashing unpleasantly between the teeth, or with lumps? A good polenta does not thicken by pouring corn on the cob, but cooking it as much as necessary.

Here are some simple steps to follow
  • For polenta, it is ideal to use a cauldron or a cast iron pot with a thicker bottom. Pour water into this pot, add salt and put on the fire until it starts to boil.
  • When the water boils, add the malai in the form of rain. Mix continuously with the pear-shaped target, which will prevent the formation of lumps.
  • Stir further, even after all the corn has been added, until the polenta starts to boil again. The fire is then reduced to a minimum, because the polenta tends to splash with hot splashes while boiling. Stir for another 3-4 minutes.
  • Cover the pot with the lid and simmer for at least another 15 minutes, during which time we will uncover the pot and stir vigorously three more times.
  • Now the polenta is cooked enough. If we want to turn it over, cover it with the lid and leave it for about 10 minutes. We discover it, then, and put it on high heat until fluffy, coming off the bottom and the walls of the pot. Cover the pot with a flat plate or a wooden bottom and turn the polenta in a quick motion. We lift the pot and our polenta will appear, yellow and beautiful as a cake.

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Polenta with cheese, spinach and baked mushrooms - very tasty

  • Baked cheese, spinach and mushroom polenta (Maria Matyiku / Epoch Times) Baked cheese, spinach and mushroom polenta
  • Baked cheese, spinach and mushroom polenta (Maria Matyiku / Epoch Times) Baked cheese, spinach and mushroom polenta
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • When the polenta starts to become thick, add the butter and the 4 tablespoons of cheese (Maria Matyiku / Epoch Times). When the polenta starts to become thick, add the butter and the 4 tablespoons of cheese.
  • Remove the polenta from the heat and pour directly into the lined tray. (Maria Matyiku / Epoch Times) The polenta is removed from the heat and poured directly into the wallpaper tray.
  • Over the lukewarm polenta, place the spinach in layers, following the leek or onion slices (Maria Matyiku / Epoch Times) Over the warm polenta, place the spinach in layers, following the leek or onion slices
  • Pour the egg mixture evenly over the vegetables, then sprinkle the pieces of cheese on top. (Maria Matyiku / Epoch Times) Pour the egg mixture evenly over the vegetables, then sprinkle the pieces of cheese on top.
  • The tray is then removed from the oven and set aside for about 10 minutes to cool. (Maria Matyiku / Epoch Times) Remove the pan from the oven and set aside to cool for about 10 minutes.

Spring has knocked on our door and brings with it an abundance of greens, lettuce, spinach, nettles, leurd, which is a natural source of vitamins and minerals that the body so desperately needs, especially at the end of winter. Try adding a little spinach, mushrooms and optionally a red pepper to the traditional polenta with cheese, eggs and cream and you will get a delicious, hearty and very good looking food. Polenta, the peasant's staple food in the past, is increasingly being courted by those who consider it a healthy alternative to bread.

In this recipe, spinach can be replaced with leurd or nettles (previously, they are boiled for 5 minutes in boiling water, then allowed to drain well).


2 cups boiling water,
1/2 teaspoon salt,
1 cup corn,
50 g butter,
3-4 tablespoons of cheese (bellows, kneaded or grated Parmesan, cheese, etc.),

125 g green spinach (2 good hands)
1 red onion or white part from a piece of leek,
100 g of mushrooms,
optionally a red pepper,
6 eggs,
1/2 cup liquid cream,
salt and ground pepper to taste,
100 g of cheese to sprinkle on top (can be soft goat cheese, sheep, crushed telemea, bellows, according to preference)


Prepare a round tray (20 cm in diameter), preferably removable, which is greased with a thin layer of grease and lined with baking paper. The paper is cut in a circle, 8 cm in diameter, so that the paper also covers the side walls of the tray. The paper is cut at the edge, at a depth of 3 - 3.5 cm and folded so that it can be easily glued to the walls of the tray.

The oven is heated to 180 C.

Prepare the polenta first. In a saucepan, boil 2 cups of water, to which 1/2 teaspoon of salt is added. When the water starts to boil, add a cup of corn in the rain, stirring constantly with a whisk, so as not to make lumps.

When the polenta starts to become thick and starts to splash, the fire is reduced to low. Before removing from the heat, add the butter and the 4 tablespoons of cheese and mix well. Remove the polenta from the heat and pour directly into the lined tray. Allow to cool slightly.

Meanwhile, the spinach is washed, drained of excess water and cut into larger pieces. The leeks or onions are cut into slices, and the mushrooms are washed and allowed to drain. If you have mushrooms with a small hat, they can be left whole, if they are bigger they are sliced.

Place the spinach in layers over the lukewarm polenta, followed by the leek or onion slices, the mushrooms and the pepper cut into thin slices.

In a smaller bowl, beat the 6 eggs, until the egg whites and yolks are mixed, then add the liquid cream, salt and pepper, stirring constantly until they are homogeneous. Pour the egg mixture evenly over the vegetables, then sprinkle the pieces of cheese on top.

Place the tray in the oven for 40-50 minutes, or until the liquid poured over the vegetables hardens. The tray is then removed from the oven and set aside for about 10 minutes to cool. Remove from the pan, portion and serve. We wish you good luck!

Recipe of the day: Baked polenta with mushrooms and bacon

Baked polenta with mushrooms and bacon from: bacon, onion, garlic, mushrooms, lettuce leaves, mushrooms, salt, pepper, chicken soup, corn, butter, olive oil, mozzarella and parmesan.

Baked polenta with mushrooms and bacon


  • 3 slices of bacon
  • 1 onion, cut into thin slices
  • 1 clove garlic, chopped
  • 1 cup mushrooms, sliced
  • 2 cups chopped Mediterranean lettuce leaves-Chard (can be replaced with lettuce or spinach leaves)
  • 1 teaspoon dried mushrooms
  • Salt and freshly ground pepper to taste
  • 1 ¾ cup chicken soup
  • ½ cup of corn
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 canada branza mozzarella
  • 2 tablespoons parmesan

Method of preparation:

In a medium skillet, fry the bacon and transfer to a plate. Add the onion to the pan and cook for about 5-7 minutes.

Add the garlic and cook for another minute. Transfer the onion to a bowl, keeping aside ⅓ of the quantity.

Add the mushrooms and cook for about 5 minutes. Add the dried mushrooms, and cook for another 1 minute. Add the Chard salad and cook for another 3 minutes.

Add 1/2 of the onion and bacon to the pan and stir to combine. Add salt and pepper to taste.

In a medium saucepan, bring the chicken soup to a boil. Add cornstarch and stir constantly. Reduce heat to low and continue to cook, stirring frequently, for about 20 minutes.

Add the other half of the onion 1 tablespoon butter. Stir to combine.

Grease a heat-resistant dish with olive oil and add the polenta at the bottom. Allow to cool, then refrigerate for at least an hour.

Remove from the fridge, add the mixture of bacon, salad and mushrooms over the polenta, sprinkle with Parmesan and mozzarella.

Bake in the preheated oven at 180C for 35-40 minutes. Let it rest for 5 minutes, then serve.

Polenta in crust with sautéed mushrooms

Romanian polenta does not always have to be classic and traditional, with cheese and cream, or as a garnish for sarmale. The polenta can become a sophisticated dish, along with a delicious mushroom sauce.

Heat oil in a pan over low heat. Add the chopped mushrooms and sauté for 4 minutes. Add the herbs and garlic and stir for another minute.

Add 1/3 cup of soup, lemon juice, salt and pepper to the mushrooms.

Mix the milk with a cup and a half of soup and bring to a boil. Add the cornmeal and cook the flavored polenta, boiling for about 4 minutes, if the cornmeal is browned.

Add half the cheese and a pinch of salt, then divide the polenta into 4 equal portions. Pour the polenta into small pots / heat-resistant bowls and grate the rest of the cheese on top.

Bake on medium heat for about 5 minutes, then remove the au gratin from the oven and pour a few tablespoons of mushroom stew on top.

Baked polenta with parmesan and creamy mushrooms!

For some time I didn't have time to take my ladybug out of town to eat (a grill dish eaten in Greek, it doesn't fall into the category of eating in town), so I felt guilty and therefore I wanted to make up for my face by her (and me) and I decided to prepare something more special.

As I only had a few mushrooms and a jar of sour cream in the fridge, my options were quite small. I didn't want to make the classic mushroom stew (first of all for me the mushroom stew must contain yolks), so I decided to make a polenta that I put in the oven with parmesan and, obviously, the mushrooms.

Well, I made the polenta normally, as it is done, in addition I just put a little butter and parmesan in the pot while it was boiling. After it boiled, I put it in a thermal insulating pot (as that was handy for me) and left it to cool for about six hours, as I left home, but it doesn't last more than two hours. To cool down.

After I returned, I detached the polenta from the bowl, put it on a dog and I sliced ​​​​a in equal triangles (in squares and then again diagonally), I greased the bowl with a little butter and placed the polenta triangles on top of each other (like the tiles on the house) and put a little butter and a little Parmesan over them.

While a small onion in olive oil was cooking on the fire, I washed the mushrooms, cut them. Then I threw these in the pan with the leaves from two sprigs of thyme (yes, I took a berry from the potted one). I also seasoned with salt and pepper.

After all the water had evaporated, left by the mushrooms, I left them for another 30 seconds to burn a little, and then I added a few tablespoons healthy of sour cream and I left at boiled about 3 more minutes!

After that, I poured this mushroom stew in the thermal insulation tray, over the polenta, and the stewed fish I sprinkled a little more Parmesan and put them in the oven for half an hour, at 200 degrees.

Video: Πως θα τηγανίσω μανιτάρια (June 2022).