Baked Polenta With Mushroom Ragout
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Baked Polenta With Mushroom Ragout
  Polenta    Casserole    Mushrooms  
Last updated 6/12/2012 1:06:18 AM. Recipe ID 31732. Report a problem with this recipe.
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      Title: Baked polenta with mushroom ragout
 Categories: Casserole
      Yield: 6 Servings
MMMMM----------------------MUSHROOM RAGOUT---------------------------
      1 lg Onion; chopped fine
      4    Cloves garlic; minced
      1 ts Dried rosemary; crumbled
      3 tb Olive oil
      1 lb White mushrooms; sliced thin
      1 pk Fresh Shitake mushrooms;
           -quartered if large
      1 tb Tomato paste
      1 c  Dry red wine
      1 tb Cornstarch
  1 1/3 c  Beef broth
      2 ts Worcestershire sauce

      6 c  Water
      1 tb Olive oil
      2 c  Cornmeal
      2 tb Unsalted butter; cut into
      1 c  Parmesan cheese; freshly
    1/3 c  Parsley; minced, fresh
    1/4 lb Mozzarella cheese; diced
  Date: Fri, 01 Mar 1996 03:22:46 -0400
  From: Manzanita  Here's one from Gourmet magazine
  a few years back--I made this recipe a couple of times--I substituted
  shitake mushrooms with Portobellos--yum! It's worth the prep time! I
  didn't do the star thing that the recipe calls for, I just made the
  top layer smooth. I have to also finish transcribing a good one from
  Bon Apetit this month,--a delicious roasted vegetable casserole with
  a polenta top--I'll send that to you soon, too. But for now try this
  Make the mushroom ragout: In a large deep skillet cook the onion, the
  garlic, and the rosemary in the oil over moderate heat, stirring,
  until the onion is softened, add the mushrooms and salt to taste, and
  cook the mixture over moderately high heat, stirring, for 10 minutes,
  or until the liquid the mushrooms give off is evaporated. Stir in the
  tomato paste and the wine and boil the mushroom mixture until most of
  the liquid is evaporated. In a small bowl stir the cornstarch into
  the broth, add the mixture and the Worcestershire sauce to the
  mushroom mixture, and bring the ragout to a boil, stirring. Simmer
  the ragout for 2 minutes and season it with salt and pepper.
  In a large heavy saucepan bring the water with the oil to a boil and
  add 1 cup of the cornmeal, a little at a time, stirring constantly.
  Reduce the heat to low, add the remaining 1 cup cornmeal in a slow
  stream, stirring constantly, and bring the mixture to a boil. Remove
  the pan from the heat and stir in the butter, 2/3 cup of the
  Parmesan, the parsley, and salt and pepper to taste.
  Spread one third of the polenta evenly in a buttered 13- by 9-inch
  baking dish and chill the polenta sheet for 20 minutes, or until it
  is firm. While the polenta is chilling, working quickly, spread half
  the remaining polenta in a buttered 3-quart shallow baking dish, top
  it with half the mushroom ragout, and top the ragout with the
  mozzarella. Spread the remaining polenta quickly over the mozzarella
  and top it with the remaining ragout.
  Invert the polenta sheet onto a work surface and with 1 or more
  star-shaped cutters cut out as many stars as possible. Arrange the
  stars decoratively on the ragout and sprinkle them with the remaining
  1/3 cup Parmesan. The layered polenta may be prepared up to this
  point 2 days in advance and kept covered and chilled.
  Preheat the oven to 400F. Bake the layered polenta in the upper
  third of the oven for 30 to 40 minutes, or until the polenta stars
  are golden.
  NOTE: The recipe did NOT call for any cornmeal! I assume from the
  instructions that 2 cups is what is needed....Glen

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Recipe ID 31732 (Apr 03, 2005)

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