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Parmesan Polenta With Wild Mushroom Ragout

Gadget.Cook's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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