Baked Polenta With Shiitake Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cklive01 | 6 | Servings | |
INGREDIENTS
| ===MUSHROOM RAGOUT === | ||
| 1 | Onion, chopped fine | |
| 4 | Garlic cloves, minced | |
| 1 | t | Dried rosemary, crumbled |
| 3 | T | Olive oil |
| 1 | lb | White mushrooms, sliced thin |
| 1 | lb | Fresh shiitake mushrooms |
| stems discarded | ||
| And, if large caps | ||
| quartered | ||
| 1 | T | Tomato paste |
| 1 | c | Dry red wine |
| 1 | T | Cornstarch |
| 1 1/3 | c | Vegetable broth |
| 2 | t | Worcestershire sauce |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === POLENTA === | ||
| 6 | c | Water |
| 1 | T | Olive oil |
| 2 | c | Yellow cornmeal |
| 2 | T | Unsalted butter, cut into |
| pieces | ||
| 1 | c | Freshly-grated Parmesan |
| 1/3 | c | Minced fresh parsley leaves |
| 1/4 | lb | Mozzarella, diced fine |
INSTRUCTIONS
Make the mushroom ragout: In a large deep skillet cook the onion, garlic, and rosemary in oil over moderate heat, stirring, until the onion is softened, add 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 wine and boil the mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch in the stock, add it and Worcestershire sauce to the mushroom mixture and bring ragout to a boil, stirring. Simmer ragout for 2 minutes and season it with salt and pepper. In a large heavy saucepan bring the water with 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, 3/4 cup of the Parmesan, 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 sheet 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 chilled polenta sheet onto a work surface and with 1 or more star shaped cutters, cut out as many stars as possible. Arrange 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 400 degrees. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden. This recipe yields 6 to 8 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe adapted from Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9039 broadcast 01-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 782
Calories From Fat: 216
Total Fat: 24.7g
Cholesterol: 40.5mg
Sodium: 1296mg
Potassium: 1525.4mg
Carbohydrates: 124.6g
Fiber: 15g
Sugar: 13.6g
Protein: 26g