Sautéed Mushrooms with Polenta

mushrooms polenta-otm@tk.jpg

A savory appetizer or main dish full with of flavorful mushrooms sautéed in herbs and a rich balsamic vinegar sauce, spooned over creamy polenta with melted  smoked gouda cheese.

Serves 4 to 6

Ingredients:

For the  mushrooms:
4 Tablespoons olive oil
1 1/2 pounds Baby Bella  mushrooms, sliced
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced
3 Tablespoons balsamic vinegar
3/4 cup chicken broth
3 Tablespoons unsalted butter
Salt, to taste

For the  polenta  (See Cook’s Notes):
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces  smoked gouda  cheese, shredded (See Cook’s Notes)
Salt, to taste

Directions:

For  the mushrooms:Warm a large skillet over medium-high heat. Add oil. When oil begins to shimmer, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter.  Adjust the seasoning with salt to taste. Keep warm.

For polenta: In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.

*Cook’s Notes:
Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina,  or Cheddar.

For a homemade polenta, follow the link here: Creamy Polenta

 

 

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Chicken Thighs in Red Pepper Sauce

Photo Credit: Maren Caruso

 

You can start the meal with a fresh Green Salad with Olives, Manchego & Romesco Sauce. But the star of the dinner  will be the main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—ingredients that are quintessentially Spanish. This dish is so easy to prepare. Begin with searing the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly as they are braised in chicken broth.

Serves 4

Ingredients:
2 Tablespoons olive oil
8 bone-in skin-on chicken thighs, trimmed of excess fat and skin
Kosher salt, to taste
Freshly ground black pepper, to taste
6 cloves garlic, smashed
2 teaspoons fresh thyme leaves
1 cup chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips
1 medium russet potato, peeled and cut into 3/4-inch dice
1 Tablespoon sherry vinegar
Crusty French bread, for serving

 

Directions:
Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with salt and pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the  a rustic crust of bread or a baguette for soaking up the broth.

 

TODAY.com Parenting Team FC Contributor