Baked Polenta With Shiitake Ragoût Food

BAKED POLENTA WITH SHIITAKE RAGOûT

Steps:

• 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.
• Make the polenta:
• 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 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

BAKED POLENTA WITH SHIITAKE RAGOUT

Steps:

• 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 - [email protected] -or- [email protected] 08-08-1998 Recipe by: Sara Moulton

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

WILD MUSHROOM RAGOUT ON CRISPY POLENTA WITH COMTE CHEESE

Steps:

• Polenta: Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Mushroom ragout: Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in creme fraiche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
• Meanwhile, preheat oven to 300°F Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
• Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.

POLENTA WITH BRAISED ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
• While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
• Serve the polenta with the vegetables spooned on top.

BROILED MEDALLIONS OF POLENTA WITH MUSHROOM RAGOUT

Steps:

• Bring vegetable stock to boil in heavy sauce pot.
• Whip in cornmeal and lower heat just below a boil.
• Simmer 1 hour.
• Saute vegetables with garlic in 1 tablespoon butter and then add to the polenta.
• Add herbs, 1/2 cup Asiago cheese, and 1/8 cup butter.
• Whip together.
• Adjust seasoning to taste with salt and pepper.
• Pour this mixture in a well-buttered 9-by-13-inch glass baking dish.
• Smooth out the polenta and lay a buttered waxed paper sheet on top.
• Refrigerate overnight until cooled and firm.
• Cut out 18 shapes of your choice, place on buttered cookie sheet, and top with a pinch of Asiago and 1/2 teaspoon melted butter.
• Bake at 400 degrees for 20 minutes or until cheese browns.
• Meanwhile, prepare the Mushroom Ragout (see below).
• Mushroom Ragout-----------------.
• In a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil.
• Deglaze with Madeira wine.
• Add stock and other ingredients.
• Adjust seasoning.
• Spoon over three polenta medallions on plate.
• In the center, garnish with purple potato puree (see above recipe); place waffle-cut carrots and asparagus spears between polenta shapes.

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA

Steps:

• Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
• Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
• Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
• Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.