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Baked Polenta with Shiitake Ragoût Recipe

Baked Polenta with Shiitake Ragoût Recipe

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Ingredients

Count

Nutrition

468

Calories

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Ingredients:

Serving

1 large onion, chopped fine
4 garlic cloves, minced
1 tsp dried rosemary, crumbled
3 tbsp olive oil
1 lb white mushrooms, sliced thin
1 lb fresh shiitake mushrooms , stems discarded and if large, the caps quartered
1 tbsp tomato paste
1 cup dry red wine
1 tbsp cornstarch
1 1/3 cups beef broth
2 tsp worcestershire sauce
6 cups water
1 tbsp olive oil
2 cups yellow cornmeal
2 tbsp unsalted butter , cut into pieces
1 cup freshly grated parmesan
1/3 cup minced fresh parsley leaves
1/4 lb mozzarella, diced fine (about 1 cup)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.74 Kcal (1958 kJ)
Calories from fat	177.39 Kcal
		% Daily Value*
Total Fat	19.71g	30%
Cholesterol	28.24mg	9%
Sodium	591.38mg	25%
Potassium	819.67mg	17%
Total Carbs	47.32g	16%
Sugars	5.74g	23%
Dietary Fiber	7.09g	28%
Protein	21.11g	42%
Vitamin C	9.2mg	15%
Iron	2.6mg	15%
Calcium	422.2mg	42%

Amount Per 100 g
Calories	77 Kcal (322 kJ)
Calories from fat	29.2 Kcal
		% Daily Value*
Total Fat	3.24g	30%
Cholesterol	4.65mg	9%
Sodium	97.36mg	25%
Potassium	134.94mg	17%
Total Carbs	7.79g	16%
Sugars	0.94g	23%
Dietary Fiber	1.17g	28%
Protein	3.48g	42%
Vitamin C	1.5mg	15%
Iron	0.4mg	15%
Calcium	69.5mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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