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Polenta Gratin with Mushroom Bolognese Recipe

Polenta Gratin with Mushroom Bolognese Recipe

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Ingredients

Count

Nutrition

330

Calories

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Ingredients:

Serving

2 tbsp peanut oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 stalk celery, peeled and diced
kosher salt and freshly ground black pepper
1 clove garlic, peeled and minced
8 to 12 oz mixed wild and cultivated mushrooms, cleaned, trimmed, and diced
1 tbsp fresh thyme leaves
1 tomato, seeded and diced
1 cup brown chicken stock
kosher salt
1 cup polenta ( coarse yellow cornmeal)
1/4 cup extra virgin olive oil
4 tbsp freshly grated parmigiano-reggiano cheese

Directions:

1. To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
2. To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
3. Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese. Transfer the remaining sauce to a small saucepan and reserve.
4. Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
Excerpted from Mom's Secret Recipe File by Chris Styler. Copyright ©2004 by Chris Styler. All Rights Reserved. Published by Hyperion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	330.21 Kcal (1383 kJ)
Calories from fat	209.65 Kcal
		% Daily Value*
Total Fat	23.29g	36%
Cholesterol	2.39mg	1%
Sodium	160.28mg	7%
Potassium	276.14mg	6%
Total Carbs	26.82g	9%
Sugars	3.86g	15%
Dietary Fiber	3.36g	13%
Protein	4.69g	9%
Vitamin C	6.7mg	11%
Vitamin A	1.3mg	45%
Iron	0.1mg	1%
Calcium	63.4mg	6%

Amount Per 100 g
Calories	142.74 Kcal (598 kJ)
Calories from fat	90.63 Kcal
		% Daily Value*
Total Fat	10.07g	36%
Cholesterol	1.03mg	1%
Sodium	69.28mg	7%
Potassium	119.36mg	6%
Total Carbs	11.59g	9%
Sugars	1.67g	15%
Dietary Fiber	1.45g	13%
Protein	2.03g	9%
Vitamin C	2.9mg	11%
Vitamin A	0.6mg	45%
Iron	0.1mg	1%
Calcium	27.4mg	6%

* 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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