Baked Polenta With Shiitake Ragout

Recipe Ingredients

		Mushroom Ragout
1		Onion - chopped fine (large)
4		Garlic cloves - minced
1 teaspoon	5ml	Dried rosemary - crumbled
3 tablespoons	45ml	Olive oil
1 lb	454g / 16oz	White mushrooms - sliced thin
1 lb	454g / 16oz	Fresh shiitake mushrooms - stems discarded and, if large, caps quartered
1 tablespoon	15ml	Tomato paste
1 cup	237ml	Dry red wine
1 tablespoon	15ml	Cornstarch
1 1/3 cups	315ml	Vegetable broth
2 teaspoons	10ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Polenta
6 cups	1422ml	Water
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Yellow cornmeal
2 tablespoons	30ml	Unsalted butter - cut into pieces
1 cup	237ml	Freshly-grated Parmesan
1/3 cup	30g / 1.1oz	Minced fresh parsley leaves
1/4 lb	113g / 4oz	Mozzarella - diced fine

Recipe Instructions

Make the mushroom ragout: In a large deep skillet cook the onion, garlic, and rosemary in oil over moderate heat, stirring, until the onion is softened, add 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 wine and boil the mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch in the stock, add it and Worcestershire sauce to the mushroom mixture and bring ragout to a boil, stirring. Simmer ragout for 2 minutes and season it with salt and pepper.

In a large heavy saucepan bring the water with 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, 3/4 cup of the Parmesan, 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 sheet 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 chilled polenta sheet onto a work surface and with 1 or more star shaped cutters, cut out as many stars as possible. Arrange 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 degrees. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

Source:
COOKING LIVE with Sara Moulton - Recipe adapted from Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9039 broadcast 01-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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