Cook and stir for 4-5 minutes or until heated through. If you don’t have the time, you can skip that step and this meal would be on the table in about 20 minutes or less. Polenta Rounds with Portobello Mushrooms These can be served either as an appetizer or a side dish. Spread the onions in one even layer, and cook until golden brown and caramelized, stirring every 5 minutes or so for about 40 minutes (or until caramelized). I’m not even the biggest fan of mushrooms, but as I was making this the aroma brought me in, and the polenta combo with the flavors kept me there! Tip: Polenta is coarsely ground Italian cornmeal. Polenta recipes. Wow! Heat the butter and olive oil over medium heat until hot. Begin by slicing your loaf into 1/2 inch rounds with a very sharp knife. Cook until the polenta is golden brown on each side, about 4-5 minutes per side. Cut polenta evenly into eight slices. I’m all over this. I always end up having way too much extra sauce when I make it myself. Sprinkle with Parmesan cheese and butter. I can’t give meat up all the way yet but I’m working towards it. On occasion, I’ll saute onions and mushrooms with butter and salt, and usually add in cubed chicken for our meal. These tasty little rounds are also ideal for topping with things, like ratatouille or your favorite sauces. Simply slice the polenta into 1/2-inch rounds, brush each slice with olive oil, and sprinkle it with salt and pepper. They look beautiful, and they taste amazing. Sprinkle evenly with cheese. With bold flavor, it and bright color is a showstopper beside any entrée. MyRecipes may receive compensation for some links to products and services on this website. MyRecipes.com is part of the Allrecipes Food Group. Bake at 450° for 10 minutes. Ratatouille Polenta Stacks // Polenta gets a French-inspired twist with these savory ratatouille stacks. Top each round with a few pieces of rocket, 10ml PEPPADEW® Hot Piquanté Pepper Relish, 2 slices of beef and top with a tiny sprig of rosemary. I’ve had homemade plenta a few years ago and it was delicious! A simple side that is sure to win big, even with the kiddos. Get one of our Herb-crusted polenta rounds recipe and prepare delicious and healthy treat for your family or friends. Crecipe.com deliver fine selection of quality Herb-crusted polenta rounds recipes equipped with ratings, reviews and mixing tips. Required fields are marked *. As sometimes happens, I did not have a clue what I would make for Jeff and I for lunch one day. Combine jumbo shrimp with lemon zest, fennel, onion, and red pepper flakes atop crispy polenta with zesty marinara sauce for a starter that is sure to impress your guests. Sear the polenta rounds in a bit of olive oil and season each side with freshly cracked pepper. Bake the fries in a pre-heated 450°F oven for 40 minutes, flipping in the middle. Stir in tomatoes and pepper. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Caramelizing the onions is the only thing time consuming here, but it’s worth it. I often use chicken broth instead … This makes grilled polenta an unexpected but delicious side dish. When I want an elegant appetizer or a light vegetarian dinner, these polenta rounds with mushrooms and caramelized onions are my go-to. Great post, and I love how quick and easy it is to make. Add water, if necessary, to thin if polenta gets too thick to stir before it softens. Grill the polenta until it is crisp and golden. Great recipe! Served as a side dish or main, we have 29 of the best recipes that feature just about every way to enjoy polenta. Your 2 to 3 hours of prep and wait time is cut down to 2 to 3 minutes. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Grilled Polenta . I looove crispy polenta. In my country we make it soft and eat it like it would be mashed potatoes. I have only made polenta once and that was a few years ago. Appetizers Celebrate Gluten-Free Holidays Lunch Plant Based Sides Supper. Broil 2 to 3 minutes or until cheese melts. I didn’t know all those wonderful pluses to Seeds of Change, but that’s really excellent and I wish more companies would go in that direction. Polenta should be pourable from a ladle. I will make this again making my own polenta and mushroom sauce. Polenta is nothing more than coarsely ground cornmeal. These Seared Polenta Rounds with Mushrooms and Caramelized Onions are gluten-free, vegetarian, and fairly light and healthy compared to your typical Italian-inspired fare. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. These butternut squash and polenta rounds are coated in seasonings and vegan Parmesan, baked, and then topped with garlicky mushrooms, a drizzle of olive oil, and plenty of fresh parsley. Collection. 8 ounces prepared polenta, cut into 8 (1/2-inch-thick) slices, 2 tablespoons finely grated Parmesan cheese. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1325925 Cook until the polenta is golden brown on each side, about 4-5 minutes per side. Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan. Credit: It’s also amazing how easily this polenta dish is. Here in our Vegan Food Hacks kitchen, where our motto is why bother? I was disappointed in this recipe. Directions. Try them out! Let cool and then refrigerate until firm. Serve Mediterranean Polenta Rounds or Truffled Roasted Mushrooms on Garlic Polenta as appetizers for your next party. That sesame ginger sounds good too. Pretty amazing, right? Coat both sides with cooking spray; place on a baking sheet. I hope that you’ve enjoyed these Seared Polenta Rounds with Mushrooms and Caramelized Onions. Transfer to plates. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. Season polenta with salt and pepper. Stir in the mushroom sauce, lower heat, and bring to a slow simmer. Arrange polenta rounds in pan. I don’t think I’ve ever experienced polenta but I’ll check our market for it or I’ll have to attempt to make it myself. Recipes equipped with ratings, reviews and mixing tips the topping, it... You to get cooking with the kiddos all week long them through by slicing loaf! Styling: Missie Neville Crawford, Serves 4 ( serving size: 2 rounds! 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