Mushroom Ragu With Soft Polenta Food

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CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

Steps:

  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

SOFT POLENTA WITH MUSHROOM RAGU



Soft Polenta with Mushroom Ragu image

Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h20m

Number Of Ingredients 16

1 ounce dried porcini mushrooms, rinsed under cold water
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 pounds small white button mushrooms, halved
Coarse salt and ground pepper
1/2 teaspoon dried thyme
1/2 cup dry sherry or red wine
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
1 cup yellow cornmeal
4 1/4 cup cold water
2 teaspoons coarse salt
1/8 teaspoon ground pepper
1 cup grated Fontina cheese
2 tablespoons butter

Steps:

  • Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
  • In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)
  • Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).
  • To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.

MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)



Mushroom Ragout over Soft Polenta (Italian) image

We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.

Provided by Marlitt

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup flat leaf parsley, fresh
2 basil leaves, torn
1 teaspoon chili pepper flakes, dried
1 lb mushroom, assorted like cremini oyster white, chantrelles, chopped
1/4 cup dry white wine or 1/4 cup water
salt and pepper
1 cup grated fontana cheese
1 onion
2 tablespoons olive oil
1/2 teaspoon chili pepper flakes
3 cups vegetable broth
1 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese, grated

Steps:

  • Mushroom Ragout:.
  • Heat olive oil in a large pan over medium heat.
  • Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
  • Add mushrooms and toss.
  • Pour wine or water over mushroom mixture and season with salt and pepper.
  • Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
  • While mushrooms are simmering start the polenta.
  • Stir in fontina cheese and stir until cheese has melted.
  • Polenta:.
  • Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
  • Pour in the 3 cups of broth add the salt and bring to a boil.
  • Pour in the cornmeal stirring constantly.
  • Reduce heat to low and cook 20 minutes stirring often.
  • Stir in cheese.
  • Quickly turn into a large shallow bowl.
  • Pour mushroom mixture over top, and sprinkle with additional parsley.
  • Serve immediately.

Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1

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