Baked Polenta With Mushroom Ragout

* Exported from MasterCook II *

Baked Polenta With Mushroom Ragout

Recipe By : Gormet December 1993
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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Mushroom Ragout:
1 large onion -- chopped fine
4 cloves garlic -- minced
1 teaspoon dried rosemary -- crumbled
3 tablespoons olive oil
1 pound white mushrooms -- sliced thin
1 package fresh shitake mushrooms -- quartered if large
1 tablespoon tomato paste
1 cup dry red wine
1 tablespoon cornstarch
1 1/3 cups beef broth
2 teaspoons Worcestershire sauce
Polenta:
6 cups water
1 tablespoon olive oil
2 tablespoons unsalted butter -- cut into pieces
1 cup parmesan cheese -- freshly grated
1/3 cup parsley -- minced, fresh
1/4 pound mozzarella cheese -- diced fine

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.

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 400F. 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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