Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lrg Onion, minced fine
- 4 x Cloves garlic, chopped
- 1 tsp Dry rosemary, crumbled
- 3 Tbsp. Extra virgin olive oil
- 1 lb White mushrooms, sliced thin
- 1 pkt Fresh Shitake mushrooms, quartered if large
- 1 Tbsp. Tomato paste
- 1 c. Dry red wine
- 1 Tbsp. Cornstarch
- 1 1/3 c. Beef broth
- 2 tsp Worcestershire sauce
- 6 c. Water
- 1 Tbsp. Extra virgin olive oil
- 2 c. Cornmeal
- 2 Tbsp. Unsalted butter, cut into pcs
- 1 c. Parmesan cheese, freshly grated
- 1/3 c. Parsley, chopped, fresh
- 1/4 lb Mozzarella cheese, diced fine
Direcciones
- Here's one from Gourmet magazine a few years back-I made this recipe a couple of times-I substituted shitake mushrooms with Portobellos-yum!
- It's worth the prep time! I didn't do the star thing which the recipe calls for, I just made the top layer smooth. I have to also finish transcribing a good one from Bon Apetit this month,-a delicious roasted vegetable casserole with a polenta top-I'll send which to you soon, too. But for now try this one!!
- Make the mushroom ragout: In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, till the onion is softened, add in the mushrooms and salt to taste, and cook the mix over moderately high heat, stirring, for 10 min, or possibly till the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mix till most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add in the mix and the Worcestershire sauce to the mushroom mix, and bring the ragout to a boil, stirring. Simmer the ragout for 2 min and season it with salt and pepper.
- In a large heavy saucepan bring the water with the oil to a boil and add in 1 c. of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add in the remaining 1 c. cornmeal in a slow stream, stirring constantly, and bring the mix to a boil. Remove the pan from the heat and stir in the butter, 2/3 c. of the Parmesan, the parsley, and salt and pepper to taste.
- Spread one third of the polenta proportionately in a buttered 13- by 9-inch baking dish and refrigeratethe polenta sheet for 20 min, or possibly till it is hard. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-qt 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 polenta sheet onto a work surface and with 1 or possibly more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 c. 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 F. Bake the layered polenta in the upper third of the oven for 30 to 40 min, or possibly till the polenta stars are golden brown.
- NOTE: The recipe did NOT call for any cornmeal! I assume from the instructions which 2 c. is what is needed....Glen
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 6 servings | |
| Calories 515 | |
| Calories from Fat 201 | 39% |
| Total Fat 22.82g | 29% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 591mg | 25% |
| Potassium 545mg | 16% |
| Total Carbs 52.16g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.13g | 3% |
| Protein 18.79g | 30% |
