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Baked Polenta with Shiitake Ragout

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CATEGORY CUISINE TAG YIELD
Vegetables Cklive01 6 servings

INGREDIENTS

===MUSHROOM RAGOUT ===
1 lg Onion; chopped fine
4 Garlic cloves; minced
1 ts Dried rosemary; crumbled
3 tb Olive oil
1 lb White mushrooms; sliced thin
1 lb Fresh shiitake mushrooms; stems discarded
And; if large, caps quartered
1 tb Tomato paste
1 c Dry red wine
1 tb Cornstarch
1 1/3 c Vegetable broth
2 ts Worcestershire sauce
Salt; to taste
Freshly-ground black pepper; to taste
=== POLENTA ===
6 c Water
1 tb Olive oil
2 c Yellow cornmeal
2 tb 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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