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Baked Polenta With Shiitake Ragout

Type: Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Mushroom Ragout
1   Onion - chopped fine (large)
4   Garlic cloves - minced
1 teaspoon 5mlDried rosemary - crumbled
3 tablespoons 45mlOlive oil
1 lb 454g / 16ozWhite mushrooms - sliced thin
1 lb 454g / 16ozFresh shiitake mushrooms - stems discarded and, if large, caps quartered
1 tablespoon 15mlTomato paste
1 cup 237mlDry red wine
1 tablespoon 15mlCornstarch
1 1/3 cups 315mlVegetable broth
2 teaspoons 10mlWorcestershire sauce
  Salt - to taste
  Freshly-ground black pepper - to taste
  Polenta
6 cups 1422mlWater
1 tablespoon 15mlOlive oil
2 cups 125g / 4.4ozYellow cornmeal
2 tablespoons 30mlUnsalted butter - cut into pieces
1 cup 237mlFreshly-grated Parmesan
1/3 cup 30g / 1.1ozMinced fresh parsley leaves
1/4 lb 113g / 4ozMozzarella - diced fine

Recipe Instructions

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.

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

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