Parmesan Polenta With Wild Mushroom Ragout
|Dried mushrooms||1 Ounce|
|Water||6 Cup (96 tbs), divided|
|Salt||2 Teaspoon, divided|
|Stone ground yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Freshly grated parmesan cheese||4 Ounce (1 cup)|
|Olive oil||3 Tablespoon, divided|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Assorted fresh mushrooms||2 Pound, cut into 1/2 inch thick slices (such as shiitake or Portobello, crimini, oyster and white button, in any combination)|
|Low sodium chicken broth/Beef broth||3⁄4 Cup (12 tbs), add 1 cup additional stock if not using dried mushrooms|
|Red wine||1⁄3 Cup (5.33 tbs)|
|Oil packed sun dried tomatoes||1⁄4 Cup (4 tbs), drained and chopped|
|Chopped fresh rosemary||2 Tablespoon|
|Butter||2 Tablespoon, melted|
Place dried mushrooms in a small bowl and add 1 cup boiling water.
Let stand about 30 minutes, or until mushrooms are soft.
Remove mushrooms from liquid and rinse quickly under cold water to remove grit; chop and set aside.
Reserve soaking liquid by lining a mesh strainer or sieve with paper towels and then straining.
To make the polenta, in a heavy bottomed medium saucepan, bring 5 cups water to a boil.
Add 1 1/2 teaspoons salt.
Using a long-handled wooden spoon, gradually whisk in cornmeal.
Reduce heat and cook, stirring constantly, about 25 minutes, or until mixture is thick and smooth.
Stir in Parmesan.
Spread the polenta in a lightly greased 9-by-5-inch loaf pan.
Let stand about 2 hours, or until completely cooled.
Cover and refrigerate for 2 hours to set until firm.
To make ragout, in large skillet, heat 1 tablespoon oil at setting 6 (for Designer gas model, use MED).
Add onion and garlic and cook 4 to 5 minutes, or until onion is golden.
Add the fresh mushrooms, stir, and cover.
Cook 8 to 10 minutes, stirring occasionally, until mushrooms release their liquid.
Add soaked mushrooms and their reserved liquid, as well as broth, wine, sun-dried tomatoes, rosemary, salt, and pepper.
Increase heat to HI and bring to a boil.
Reduce to setting 6 (for Designer gas model, use MED) and simmer 6 to 8 minutes or until cooking liquid is reduced to a scant cup.
Keep the ragout warm.
Remove polenta from the mold and cut it into twelve squares.
In a small bowl, combine melted butter and remaining olive oil.
Preheat griddle on appropriate setting for 5 minutes; grease with butter and oil mixture.
Place six slices of the polenta on griddle; brush tops with butter and oil mixture and cook 6 to 10 minutes, or until golden brown, turning after half the time.
Repeat with the remaining polenta slices.
Serve two slices of polenta per person, topping each serving with about 1 cup of the mushroom ragout.