Mushroom And Marsala Casserole With Polenta Crust Food

STACKED POLENTA AND MUSHROOM CASSEROLE

Steps:

• Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering.
• Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.
• Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
• To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese.
• Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.
• Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.

MUSHROOM MARSALA WITH POLENTA

Steps:

• Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
• Melt 2 tablespoons butter in a large saute pan over medium heat.
• Add in garlic and thyme; saute until fragrant, about 1 minute.
• Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
• Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
• Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
• When the mushrooms are tender, increase heat to high and stir in the marsala.
• When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
• Heat through, taste, and adjust w/ salt and pepper.
• To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

PORK MARSALA WITH POLENTA

Steps:

• Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
• Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
• Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
• Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.

MARSALA CHICKEN & MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.