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Receta Baked Polenta With Shiitake Ragout
by Global Cookbook

Baked Polenta With Shiitake Ragout
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Ingredientes

  • 1 lrg Onion minced fine
  • 4 x Garlic cloves chopped
  • 1 tsp Dry rosemary crumbled
  • 3 Tbsp. Extra virgin olive oil
  • 1 lb White mushrooms sliced thin
  • 1 lb Fresh shiitake mushrooms stems discarded and, if large, caps quartered
  • 1 Tbsp. Tomato paste
  • 1 c. Dry red wine
  • 1 Tbsp. Cornstarch
  • 1 1/3 c. Vegetable broth
  • 2 tsp Worcestershire sauce Salt to taste Freshly-grnd black pepper to taste
  • 6 c. Water
  • 1 Tbsp. Extra virgin olive oil
  • 2 c. Yellow cornmeal
  • 2 Tbsp. Unsalted butter cut into pcs
  • 1 c. Freshly-grated Parmesan
  • 1/3 c. Chopped fresh parsley leaves
  • 1/4 lb Mozzarella diced fine

Direcciones

  1. Make the mushroom ragout: In a large deep skillet cook the onion, garlic, and rosemary in oil over moderate heat, stirring, till the onion is softened, add in 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 wine and boil the mix till most of the liquid is evaporated. In a small bowl stir the cornstarch in the stock, add in it and Worcestershire sauce to the mushroom mix and bring ragout to a boil, stirring. Simmer ragout for 2 min and season it with salt and pepper.
  2. In a large heavy saucepan bring the water with 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, 3/4 c. of the Parmesan, parsley, and salt and pepper to taste.
  3. 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 sheet 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.
  4. Invert the chilled polenta sheet onto a work surface and with 1 or possibly 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 c. Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.
  5. Preheat the oven to 400 degrees. 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.
  6. This recipe yields 6 to 8 servings.