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Food Polenta with Roasted Mushrooms and Bacon

01:30  15 january  2020
01:30  15 january  2020 Source:   purewow.com

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Bake polenta , shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 Divide polenta among bowls and top with mushrooms , thyme leaves, sea salt, and more Served with hot boiled eggs and bacon tossed into the mushrooms . Happy for leftovers in the middle of a

2 cups minus 3 tablespoons whole milk, 1 teaspoon salt, or to taste, 1 ¾ cups polenta or cornmeal, 4 tablespoons unsalted butter, or to taste, 1 tablespoon grated parmesan, or to taste, ½ ounce dried porcini mushrooms , 5 tablespoons cold unsalted butter, cut into pats, divided

a pizza sitting on top of a pan on a table© Photo: Nico Schinco/Styling: Erin McDowell

If you ask us, we should all be eating more polenta. It’s creamy, filling and best of all, versatile—not to mention easier to make than you think. Allow recipe developer Erin McDowell’s polenta with roasted mushrooms and bacon to be your starting point.

“This is something I would make as a weeknight dinner,” McDowell tells us, “because you can pop the mushrooms in the oven to roast while you’re cooking the polenta, and then they’re conveniently done at the same time.”

If you’re still fooled by that old wives’ tale that polenta absolutely must be stirred through the entire cooking time, we promise that’s not the case. You should stir it frequently, getting to the bottom of the saucepan to make sure nothing is sticking, but you don’t have to coddle it.

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1 1/2 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1 "pieces, 4 sprigs thyme, plus leaves for serving, 6 garlic cloves, smashed, kosher salt, freshly ground pepper, 1/4 cup extra-virgin olive oil, 2 tbsp. unsalted butter, 1 cup polenta , 4 oz. parmesan

Back to polenta Once the polenta is all set in the refrigerator, cut out round shapes using a biscuit cutter. Bake those rounds in a preheated 375 degree oven for about 10 minutes on each side. Top them with mushroom /onion/ bacon mixture.

“To make this a heartier main course, you could top it with a fried egg,” McDowell continues, “or you could serve it family-style as a side dish alongside a bigger meal like a roast or a braise.” Erin, are you asking us to…put an egg on it? Don’t mind if we do.

RELATED: 17 Surprising Ways to Cook with Polenta

Ingredients:

8 ounces thick-cut bacon (226g), diced

20 ounces (567g) mushrooms (one kind or a mixture, such as cremini, shiitake and oyster)

Kosher salt and freshly ground black pepper

2 cups (460g) chicken broth

2 cups (460g) whole milk

1 medium shallot, finely chopped

1¼ cups (265g) polenta

2 tablespoons unsalted butter

⅓ cup (35g) finely grated Parmesan cheese

Chopped fresh thyme, rosemary and chives, to finish

Directions:

1. Preheat the oven to 425°F. In a medium saucepan, cook the bacon over medium heat, stirring frequently, until the fat renders out and the bacon is crisp, 5 to 7 minutes. Drain the bacon with a slotted spoon and set aside. Reserve the bacon fat for step 2.

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Spread out the mushrooms on a sheet pan. Drizzle with olive oil to lightly coat. Toss and spread out in an even layer. Roast until browned around the Add the polenta to a wide shallow bowl or platter and add the mushrooms to the center. Garnish with chives, shaved Parmesan and truffles, if using.

Creamy Polenta with Roasted Mushrooms is probably in my top 10 favorite meals. I am always in the mood for rich and creamy polenta . Divide the polenta into four bowls. Top with roasted mushrooms and garnish with Parmesan cheese, if desired.

2. Prepare the Mushrooms: Use a paring knife to trim the mushrooms into medium-large pieces, leaving medium and small mushrooms whole. On an unlined baking sheet, toss the mushrooms with the bacon fat; season with salt and pepper.

3. Spread the mushrooms in an even layer on the baking sheet and then transfer to the oven. Roast until the mushrooms are tender and beginning to brown around the edges, 25 to 35 minutes.

4. While the Mushrooms Cook, Make the Polenta: In the same saucepan that you cooked the bacon, bring the broth, milk and shallot to a simmer. Gradually whisk in the polenta, then reduce the heat to low and cook, stirring frequently, until the polenta is thick and tender, 12 to 15 minutes. Stir in the butter and Parmesan, then season to taste with salt and pepper.

5. To serve, spoon the polenta into shallow bowls and top with the roasted mushrooms and bacon. Garnish with thyme, rosemary and chives.

Nutrition:

482 calories

25g fat

48g carbs

18g protein

9g sugars

Can People With Diabetes Eat Mushrooms? .
Mushrooms are full of antioxidant properties and are a low-calorie option for people with diabetes.The mushrooms can be eaten raw, grilled or roasted in various forms. White mushrooms, oyster mushrooms and portobello are some of the many types of mushrooms of different shapes and tastes. However, all of them boast of the same nutrients.

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