The Chew: Polenta with Mushrooms & Celery Recipe & Escarole Side Dish


The Chew: Mario Batali Escarole Recipe

If you want to put together a great meal, it doesn’t get any cheaper or easier than The Chew’s Extra Value Friday, with $5 recipes. If you need some sides to go with Michael Symon’s Chicken Francaise, try these recipes for Escarole and Polenta with Mushrooms and Celery.

You could use frozen spinach instead of Escarole, which is in season during the winter.


Mario Batali: Escarole with Chiles Ingredients

The Chew: Polenta with Mushrooms & Celery Recipe & Escarole Side Dish

The Chew shared inexpensive side dish ideas, such as Mario’s Polenta with Mushrooms and Celery Recipe, as well as a seasonal Escarole side dish.

  • Olive Oil
  • 3 Anchovy Fillets, chopped
  • 1 Fresno Chili, sliced
  • Escarole, cut in ribbons
  • Fresh Lemon Juice
  • 1 tsp Red Pepper Flakes
  • 4 cloves Garlic
  • Salt & Pepper

The Chew Escarole Recipe Directions

  1. Heat a saute pan to medium-high.
  2. Add 1/4 cup Olive Oil and chopped anchovies to the pan.
  3. Let the fish melt in the oil.
  4. Add garlic to pan, cooking for 30 seconds.
  5. Mix in chili, letting it cook until aromatic.
  6. Mix in escarole, stirring constantly until wilted.
  7. Add seasonings.
  8. Plate and squeeze fresh lemon juice over the dish before serving.

The Chew: Polenta with Mushrooms and Celery Recipe

If you want another quick, cheap, and easy side dish, check out Mario Batali’s Polenta with Mushrooms and Celery Recipe.

Mario Batali: Polenta Recipe Ingredients

  • 1 cup Quick Polenta
  • 4 cups Water
  • 2 cups Mushrooms, chopped
  • 2 Shallots, sliced
  • 3 cloves Garlic
  • 1 cup Celery, sliced
  • 1/2 cup White Cheddar
  • Chili Flakes
  • Salt & Pepper
  • Olive Oil

The Chew Polenta with Mushrooms and Celery Directions

  1. In a medium sauce pan, boil four cups of water.
  2. Add polenta, steadily whisking.
  3. Cook on medium to a porridge consistency, adding salt and pepper.
  4. In a saute pan, heat olive oil on medium high.
  5. Saute mushrooms about five minutes, to golden brown.
  6. Toss in celery and season as desired, cooking another two minutes or so.
  7. Mix in garlic, chili flakes, and shallots.
  8. Add polenta to saute pan and stir until mixed.
  9. Tweak seasonings if needed.
  10. Remove from heat and stir in cheese.
  11. Serve hot.


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