Polenta With Mushroom Ragout Recipes

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CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

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.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

POLENTA WITH MUSHROOM RAGOUT



Polenta with Mushroom Ragout image

Provided by Jacques Pépin

Categories     Garlic     Mushroom     Onion     Tomato     Side     Sauté     Dinner     Cornmeal     Fall     Summer     Winter     Boil     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 as a first course or side dish, 2 as a main course

Number Of Ingredients 17

Polenta
2 cups water
1/2 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mushroom Ragout
1 tablespoon unsalted butter
1 tablespoon peanut oil
1 small onion, chopped (1/2 cup)
5 ounces mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
3 garlic cloves, crushed and finely chopped (2 teaspoons)
4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (1 1/4 cups)
2 small ears corn, husked and kernels cut off (1 cup)
1/2 cup homemade chicken stock or low-salt canned chicken broth
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • FOR THE POLENTA
  • Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
  • FOR THE RAGOUT
  • Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
  • To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.

POLENTA SQUARES WITH MUSHROOM RAGU



Polenta Squares with Mushroom Ragu image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 36 bite-size hors d'oeuvres

Number Of Ingredients 12

2 cups boiling water
3 tablespoons butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta
1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
3/4 cup dry Marsala
1/2 teaspoon all-purpose flour
2 tablespoons chopped fresh Italian parsley leaves

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.

MUSHROOM POLENTA



Mushroom Polenta image

Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

SOFT POLENTA WITH MUSHROOM RAGU



Soft Polenta with Mushroom Ragu image

Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h20m

Number Of Ingredients 16

1 ounce dried porcini mushrooms, rinsed under cold water
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 pounds small white button mushrooms, halved
Coarse salt and ground pepper
1/2 teaspoon dried thyme
1/2 cup dry sherry or red wine
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
1 cup yellow cornmeal
4 1/4 cup cold water
2 teaspoons coarse salt
1/8 teaspoon ground pepper
1 cup grated Fontina cheese
2 tablespoons butter

Steps:

  • Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
  • In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)
  • Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).
  • To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU



Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
  • Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
  • While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
  • Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  • Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

HERB INFUSED POLENTA WITH MUSHROOM RAGOUT



Herb Infused Polenta With Mushroom Ragout image

Comforting and delicious on a cold day or evening, this polenta dish is made with soft polenta as opposed to the fried or set type. I first found this on woolfit's blog. For US measurements just hit the change button.

Provided by MarraMamba

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 liter milk
1/2 onion
3 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
4 garlic cloves, peeled and halved
110 g polenta
60 g parmesan cheese, freshly grated
1 tablespoon butter
salt and pepper
500 g mixed mushrooms, sliced
1/2-1 cup chopped fresh herb, try rosemary, mint, thyme, chervil, sage etc
butter or oil
salt and pepper
verjuice (optional)

Steps:

  • Place the milk, onion, herbs and garlic in a saucepan and slowly bring almost to the boil. Place the polenta in a large, heavy based saucepan, strain the infused milk onto the polenta, and whisk until blended.
  • Stir constantly over moderate heat until the mixture returns to the boil. Reduce heat to very low (use a simmer mat if you have one) and cook, stirring frequently, for 20-30 minutes or until polenta is cooked and thickened.
  • Fold in parmesan and butter and season well with salt and freshly ground black pepper. Serve immediately with the ragout.
  • Ragout:.
  • Heat the oil or butter in a large frypan or wok, and add the mushrooms (and rosemary, if using).
  • Stir until begining to brown, then add the remaining herbs. Continue to fry until mushrooms are wilting and browned, then season with salt and pepper and serve with the polenta. If you have verjuice, you can use it to deglaze the pan and then drizzle the juices over before serving.

MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)



Mushroom Ragout over Soft Polenta (Italian) image

We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.

Provided by Marlitt

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup flat leaf parsley, fresh
2 basil leaves, torn
1 teaspoon chili pepper flakes, dried
1 lb mushroom, assorted like cremini oyster white, chantrelles, chopped
1/4 cup dry white wine or 1/4 cup water
salt and pepper
1 cup grated fontana cheese
1 onion
2 tablespoons olive oil
1/2 teaspoon chili pepper flakes
3 cups vegetable broth
1 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese, grated

Steps:

  • Mushroom Ragout:.
  • Heat olive oil in a large pan over medium heat.
  • Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
  • Add mushrooms and toss.
  • Pour wine or water over mushroom mixture and season with salt and pepper.
  • Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
  • While mushrooms are simmering start the polenta.
  • Stir in fontina cheese and stir until cheese has melted.
  • Polenta:.
  • Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
  • Pour in the 3 cups of broth add the salt and bring to a boil.
  • Pour in the cornmeal stirring constantly.
  • Reduce heat to low and cook 20 minutes stirring often.
  • Stir in cheese.
  • Quickly turn into a large shallow bowl.
  • Pour mushroom mixture over top, and sprinkle with additional parsley.
  • Serve immediately.

Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese image

Provided by Molly Stevens

Categories     Milk/Cream     Cheese     Mushroom     Appetizer     Sauté     Cocktail Party     Cornmeal     Winter     Shallot     Parsley     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 first-course servings

Number Of Ingredients 17

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

Steps:

  • For polenta:
  • Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For mushroom ragout:
  • Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
  • Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
  • Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
  • MORE INFO:
  • Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
  • *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.

POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT



Polenta With Wild Mushrooms and Vegetable Ragout image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 12 servings

Number Of Ingredients 11

4 tablespoons olive oil
2 large onions, about 2 pounds, coarsely chopped
1 pound assorted wild mushrooms, like chanterelle, cremini, shiitake, cleaned, trimmed and coarsely sliced
1/2 pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced
4 large cloves garlic, minced
4 teaspoons fresh marjoram leaves
4 teaspoons fresh thyme leaves
4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips
1 28-ounce can plum tomatoes
1 1/2 cups dry red wine
Polenta (see recipe)

Steps:

  • Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients. Add onions and cook until they are soft and golden, about 10 minutes.
  • Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
  • Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
  • Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
  • When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
  • Combine contents of both pans and use to top polenta. This can be made a day ahead.
  • To serve, heat oven to 350 degrees. Bake for 20 to 25 minutes.
  • Divide both polenta and sauce in half. Use two 10-by-15-inch glass baking dishes. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish . Arrange half of polenta slices over the sauce. Spoon another third of sauce over polenta. Top with remaining polenta and then with remaining sauce. Repeat with second dish and remaining ingredients.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 9 grams

BROILED POLENTA WITH MUSHROOM RAGOUT



Broiled Polenta with Mushroom Ragout image

This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon olive oil, plus more for pan and baking sheet
1 recipe Soft Polenta
2 tablespoons olive oil
1/2 large red onion, finely chopped
2 packages (10 ounces each) white or cremini mushrooms, halved (or quartered, if large)
Coarse salt and ground pepper
1/2 teaspoon crushed dried rosemary
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
4 ounces goat cheese, crumbled (about 1 cup)
Wilted Spinach and Cherry Tomatoes, optional

Steps:

  • Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
  • Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
  • Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
  • Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.

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From pbs.org


CREAMY POLENTA WITH MUSHROOM RAGU | KITCHN
2020-01-06 Finely chop 1 medium yellow onion and 1 medium carrot (no need to peel). Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a large, high-sided skillet over medium heat until shimmering. Add the mushrooms, season with 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until just beginning to brown, about 3 minutes.
From thekitchn.com


MUSHROOM RAGOUT WITH POLENTA RECIPE | MYRECIPES
Instructions Checklist. Step 1. Melt butter in a large skillet over medium-high heat. Add mushrooms, salt and pepper. Sauté until mushrooms start to give off liquid, about 5 minutes. Add marinara and cook, stirring occasionally, until warmed though, about 3 minutes. Keep warm.
From myrecipes.com


HOW TO MAKE POLENTA WITH MUSHROOM RAGù - LA CUCINA ITALIANA
2019-12-22 Cook the polenta over medium heat for 50 minutes, stirring frequently. For the mushroom ragù: Soak the dried mushrooms in a bowl of warm water for about 40 minutes, then remove. Set the water aside, squeeze the mushrooms dry, then chop them up. Dice the celery, carrots and onion, place in a pan. Stir-fry with a drizzle of oil and a cinnamon ...
From lacucinaitaliana.com


MUSHROOM RAGOUT WITH SOFT POLENTA RECIPE - FOOD & WINE
Directions. Step 1. In a large saucepan, combine 4 1/2 cups of the stock with the milk and bring to a boil. Whisk in the polenta in a slow, steady stream. Add a generous pinch of salt and cook ...
From foodandwine.com


POLENTA WITH MUSHROOM RAGU - THE NEW BAGUETTE
2021-10-11 Start polenta. In a large saucepan, combine the coconut milk, 2 1/2 cups water, and 1/4 teaspoon salt. Cover, bring to a boil, and reduce the heat to low.
From thenewbaguette.com


POLENTA WITH SMOKY MUSHROOM RAGOUT RECIPE | MYRECIPES
To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook ...
From myrecipes.com


POLENTA WITH MUSHROOM RAGU RECIPE - ITALIAN MUSHROOM …
2022-05-12 Heat the olive oil in a large pot over medium-high heat. When it's hot, add the onion and cook until it's turning a little brown on the edges. Add the mushrooms and garlic and cook another 4 or 5 minutes. Mix in the tomato paste and herbs and let this cook, stirring often, for a couple minutes.
From honest-food.net


MUSHROOM RAGù WITH POLENTA | THE MODERN PROPER
Sauté the shallots, celery and carrots, then add the garlic. We always add the garlic a few minutes after the other aromatics because it has a tendency to burn. Stir in the mushrooms. Add the canned tomatoes, salt, pepper, dried herbs, nutmeg, sugar and wine. Simmer for a good 15 minutes to let everything come together into a warming, lovely ...
From themodernproper.com


POLENTA WITH WILD MUSHROOM RAGU — COOKS WITHOUT BORDERS
Making sure to reserve the mushroom liquid, add the mushrooms and thyme, and sauté for 1 minute. Stir in the mushroom liquid and the tomatoes, along with 1/4 teaspoon salt and black pepper to taste. Bring to a simmer over high heat, reduce heat to medium-low and let simmer 20 to 25 minutes. Adjust seasoning.
From cookswithoutborders.com


CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
2019-09-17 STEP 2 - Place on stove over high heat and whisk to combine. Bring to a boil, then turn the heat down low to keep a slight simmer. Keep whisking for 1-2 minutes until it starts to slightly thicken. STEP 3 - Stir or whisk every 5 minutes to keep the polenta smooth. Cook for 20-30 minutes until creamy and tender.
From veganhuggs.com


POLENTA WITH MUSHROOM RAGù RECIPE - LA CUCINA ITALIANA
2020-11-11 Sautè for 5 minutes. Sprinkle 1 Tbsp. flour, adding mushroom water and ladlefuls of broth until creamy. Season with salt and pepper, and cook for 20 minutes. Transfer the polenta to a serving dish, pour the hot mushroom sauce on top and garnish with the parsley. If you like, take two fresh mushrooms, cut them into thick slices, brown them in ...
From lacucinaitaliana.com


CREAMY FONTINA POLENTA WITH MUSHROOM RAGOûT - RECIPE
Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Whisk in 1-1/2 tsp. salt and then the cornmeal. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes. Meanwhile, make the mushroom ragoût: Heat the oil in a medium (10-inch) skillet over medium-high heat.
From finecooking.com


POLENTA WITH MUSHROOM RAGOUT - COLOR MY FOOD
2018-08-27 Mushroom Ragout. Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent. Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally. Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
From colormyfood.com


MUSHROOM RAGOûT OVER CREAMY POLENTA - RECIPE - FINECOOKING
Keep warm. Bring 3-1/2 cups of water to a boil in a 4-quart heavy-duty saucepan over medium-high heat. Add 1-1/2 tsp. salt and then gradually whisk in the polenta. Cover, reduce the heat to low, and cook until the polenta absorbs the water and thickens, about 3 minutes. Stir in the remaining 2 Tbs. butter and the mascarpone.
From finecooking.com


MUSHROOM RAGOUT AND CREAMY POLENTA - HONEST COOKING
2018-01-08 Add mushrooms and sauté until coated with oil. Place skillet in oven and allow to roast for 15 minutes, stirring occasionally. While roasting, start to prepare polenta: Click the link above for the recipe. To poach eggs: heat water in small sauce pan with a splash of vinegar until water is steaming but not boiling.
From honestcooking.com


MUSHROOM RAGOUT ON POLENTA - RECIPES - THE INTREPID EATER
Menu. About; Workshops; Recipes. Beef; Lamb; Pork; Poultry; Fish; Wild Game; Foraged Foods; Vegetarian
From theintrepideater.com


GRILLED POLENTA WITH MUSHROOM RAGOUT | SARA MOULTON
2013-03-14 Heat the olive oil in a medium saucepan over medium high heat. Add the shallots and cook, stirring constantly, until slightly softened, about 2 minutes. Stir in the garlic and cook for 1 minute longer. Add all the mushrooms and cook, stirring, often, until the liquid they give off begins to evaporate, about 10 minutes.
From saramoulton.com


WILD MUSHROOM RAGOUT OVER CREAMY POLENTA | EMERILS.COM
Place a 12-inch skillet over medium-high heat, and add the olive oil and the butter. When the butter begins to foam, add the diced onions and sauté until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
From emerils.com


CREAMY POLENTA WITH WILD MUSHROOM RAGU - SAVVY PLANET
ragu. Coursely chop the mushrooms into bite sized pieces. Chop onion and carrot finely. Mince the garlic cloves. In a large skillet warm up the oil over medium heat. Add mushrooms and 1/2 teaspoon of salt and cook for about 5 minutes. Add onion, carrot, garlic, pepper and the rest of the salt, stirring until the mushrooms are tender, about 5 ...
From savvy-planet.com


POLENTA WITH MUSHROOM RAGOUT | LISA'S KITCHEN | VEGETARIAN …
2007-11-01 Rich, savory seasoned mushroom ragout spooned over hot creamy Parmesan polenta Print this recipe Ragout: 2 tablespoons olive oil; 2 lbs (900 g) fresh mushrooms, quartered; 1 onion, minced; 2 cloves garlic, minced; 1 tablespoon fresh thyme (1 teaspoon dried) 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper
From foodandspice.com


CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECIPE
In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a …
From foodandwine.com


MUSHROOM RAGOUT OVER CREAMY POLENTA - LIFE CURRENTS
2020-08-26 Make ragout: While the polenta cooks, make the ragout. Place the dried mushrooms in a small heat-proof mixing bowl or Pyrex measuring cup, and pour 2 cups of boiling water over the top. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms.
From lifecurrentsblog.com


MATZO POLENTA WITH MUSHROOM RAGOUT RECIPE - PAMELA SALZMAN
2020-04-06 Pour the cooked matzo polenta into the prepared pan. Spread the mixture evenly with a spatula. Cover, refrigerate, and chill thoroughly, at least 30 minutes and up to 24 hours. Prepare the mushroom ragout: Wipe the mushrooms clean with a damp paper towel and slice ¼ inch thick. Heat a large skillet over medium heat and add 2 Tablespoons of ...
From pamelasalzman.com


BEST POLENTA WITH MUSHROOM RAGU RECIPE - DELISH
2021-08-23 Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside. In a large skillet, heat oil over ...
From delish.com


PARMESAN POLENTA WITH THYME MUSHROOM RAGU - DEL'S COOKING TWIST
2019-09-18 For the mushroom ragu: Heat the olive oil in a large skillet placed over medium heat. Add the red onions, a pinch of salt and cook, stirring frequently, until the onions are softened, but not browned. Add the mushrooms to the pan, cook for about 5 minutes. Continue cooking until the mushrooms become tender and the liquid evaporates.
From delscookingtwist.com


BAKED POLENTA LAYERED WITH MUSHROOM RAGU - LIDIA
Directions. Preheat the oven to 400° and set a rack in the center. Make your polenta in a large bowl, then put plastic wrap over the top, to keep it warm and to prevent a skin from forming on top. Be sure to assemble the pasticiatta within 1/2 hour, while the polenta is still warm and soft with no lumps. If necessary, heat the filling sauce to ...
From lidiasitaly.com


CREAMY POLENTA WITH MUSHROOM RAGOUT - GOURMET SAFARI
For the mushroom ragout 3 tablespoons salted butter 3 medium shallots, thinly sliced (about 1 cup) Pinch sea salt 2 garlic cloves, minced 2 pounds mixed fresh mushrooms (shiitake, oyster, cremini, portobello…your favourites), coarsely chopped (10 to 12 cups) ½ cup red wine (or sherry if you prefer) 2-4 tablespoons heavy cream, 35%
From gourmetsafari.com


RECIPES FOR CREAMY POLENTA - THERESCIPES.INFO
In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minu
From therecipes.info


BAKED POLENTA LAYERED WITH MUSHROOM RAGU RECIPE
2012-12-08 Preheat the oven to 400° F, and set a rack in the center. Make your polenta in a large bowl, then put plastic wrap over the top, to keep it warm and to prevent a skin from forming on top. Be sure to assemble the pasticciata within 1/2 hour, while the polenta is still warm and soft with no lumps. If necessary, heat the filling sauce to quite warm.
From oprah.com


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