Baked Polenta With Shiitake Ragoût Recipes

POLENTA SQUARES WITH MUSHROOM RAGU

Steps:

• Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
• Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

BAKED POLENTA WITH SHIITAKE RAGOûT

Steps:

• Make the mushroom ragout:
• In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the 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 the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.
• Make the polenta:
• In a large heavy saucepan bring the water with the 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, 2/3 cup of the Parmesan, the 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 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 polenta sheet onto a work surface and with 1 or 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 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°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

BAKED POLENTA WITH SHIITAKE RAGOUT

Steps:

• 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. This recipe yields 6 to 8 servings. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 08-08-1998 Recipe by: Sara Moulton

CREAMY POLENTA & MUSHROOM RAGOUT

Steps:

• Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
• For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

BROILED MEDALLIONS OF POLENTA WITH MUSHROOM RAGOUT

Steps:

• Bring vegetable stock to boil in heavy sauce pot.
• Whip in cornmeal and lower heat just below a boil.
• Simmer 1 hour.
• Saute vegetables with garlic in 1 tablespoon butter and then add to the polenta.
• Add herbs, 1/2 cup Asiago cheese, and 1/8 cup butter.
• Whip together.
• Adjust seasoning to taste with salt and pepper.
• Pour this mixture in a well-buttered 9-by-13-inch glass baking dish.
• Smooth out the polenta and lay a buttered waxed paper sheet on top.
• Refrigerate overnight until cooled and firm.
• Cut out 18 shapes of your choice, place on buttered cookie sheet, and top with a pinch of Asiago and 1/2 teaspoon melted butter.
• Bake at 400 degrees for 20 minutes or until cheese browns.
• Meanwhile, prepare the Mushroom Ragout (see below).
• Mushroom Ragout-----------------.
• In a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil.
• Deglaze with Madeira wine.
• Add stock and other ingredients.
• Adjust seasoning.
• Spoon over three polenta medallions on plate.
• In the center, garnish with purple potato puree (see above recipe); place waffle-cut carrots and asparagus spears between polenta shapes.

BAKED POLENTA

Steps:

• While the polenta is still warm, pour it into a bowl, loaf pan, or other mold, lightly coated with olive oil. Lay plastic wrap right on top of the polenta to minimize crusting. Let it cool thoroughly at room temperature until firm. For longer keeping, refrigerate, up to 2 days.
• When ready to bake, preheat the oven to 400˚ and set a rack in the center. Coat a baking dish or sheet pan lightly with butter. Unmold the polenta, and cut it in ±-inch-thick slices. Cut the slices into any size and shape you like-smaller for hors d'oeuvres or appetizers, or larger to serve as an accompaniment to a main course.
• Arrange the pieces in the dish or baking sheet spaced apart, so they will crisp all around. Dot the top of each piece with bits of butter, and, if you like, mound a bit of cheese on top as well: grated Grana Padano or Parmigiano-Reggiano; shredded fontina (imported), mozzarella (drypacked), Muenster, or Cheddar; or a combination of cheeses. Bake until the polenta is crispy and golden and the cheese has toasted to a dark-gold crust, 15 to 20 minutes.

BAKED POLENTA WITH SPINACH & GOAT'S CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
• Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.

ROASTED VEGETABLE RAGOUT WITH POLENTA

Steps:

• For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
• For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
• Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
• Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
• Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
• To serve; place 2 polenta squares on each plate and top with ragout.