Crispy Polenta Cakes And Tomato Mushroom Ragu With Balsamic Glaze Recipes

POLENTA CAKES WITH MUSHROOM RAGU

Steps:

• Gather your ingredients.
• Heat the 4 cups of vegetable broth in a saucepan on high heat until boiling. Add the polenta, lower heat to medium, and cook, whisking occasionally until it is tender, about 5 minutes.
• Whisk in the cream, parmesan cheese and butter and continue cooking until the butter is melted. Take off the heat and allow to cool for a minute.
• Grease a small sheet pan with cooking spray and pour the polenta into the pan. Smooth the polenta with a silicone spatula so it sits evenly in the pan. Allow to cool and then cover with cling wrap and refrigerate for at least 2 hours or up to 24 hours.
• Remove the polenta from the refrigerator and cut into 8 equal-sized squares or rounds. Use a biscuit cutter if cutting into rounds. Lightly dust both sides of each cake with flour.
• Preheat oven to 200 F. Heat a cast iron skillet on high heat and add half of the olive oil. When the oil is warm, place 3-5 of the polenta cakes in the pan and cook each side until golden brown, about 3 minutes. Remove the cakes from the pan and place on a paper towel-lined plate to drain. Add the rest of the oil and repeat with the remaining cakes. Place the cooked cakes in the oven to keep them warm while you prepare the ragu. Alternatively, you can prepare the ragu ahead of time and heat it when you are ready to serve.
• Gather your ingredients.
• Add the mushrooms, olive oil, and 1/2 teaspoon salt to a cast iron skillet and cook until the mushrooms are golden brown, about 5-7 minutes.
• Add the shallots, carrots, garlic, thyme, and ground black pepper to the mushrooms and saute for another 2 minutes.
• Add in the tomato paste and stir to combine.
• Add in the vegetable broth, wine, and balsamic vinegar. Stir to combine and simmer on low heat for 8-10 minutes.
• Gather your ingredients.
• Add all of the ingredients to your food processor and blend until smooth and whipped in appearance, about 1 minute.
• To serve, arrange polenta cakes on each plate. Spoon the ragu over the cakes and top with the herbed ricotta. Sprinkle with more chopped basil if you wish.

CRISPY POLENTA CAKES AND TOMATO MUSHROOM RAGU WITH BALSAMIC GLAZE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare The Ingredients Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Slice polenta into 1/2" slices.Quarter mushrooms.Halve tomatoes.make a slurry with1 tsp. of cornstarch (reserve remaining for polenta). 2 Make The Filling Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms and peppers to hot pan and stir occasionally until browned, 4-6 minutes.Add garlic salt, tomatoes, 2 Tbsp. water, and tomato paste and cook 1-2 minutes. 3 Add Ingredients Add cooking wine and slurry and bring to a simmer.Transfer mixture to a bowl and tent. Reserve pan; no need to wipe clean. 4 Fry The Polenta In the same pan over medium heat, add 3 tsp olive oil. Dredge polenta cakes in remaining cornstarch. Working in batches, add cakes to hot pan and cook until golden brown, 5-7 minutes per side. Remove from heat and season with a pinch of salt (use a total for 1/4 tsp salt for all cakes). 5 Finish The Dish Plate dish as pictured on front of card, topping polenta cakes with ragout mixture and balsamic glaze. Bon appétit!