Baked Polenta With Mushroom Ragout

Submitted by admin on Mon, 08/17/2009 - 22:31
in
0
Your rating: None

Summary

Yield4
RecipesPolenta

Description

Baked Polenta With Mushroom Ragout

Ingredients

  • 1 cup Cornmeal

  • 1 Tbsp Kosher Salt

  • 1/2 Tsp Black Pepper

  • 1 Tsp Butter -- diced

  • 1/2 cup Parmesan Cheese -- grated

  • 1/2 cup Dried Porcini Mushroom

  • 2 tsps Butter

  • 1 large Shallot -- minced

  • 1 Clove Garlic -- minced

  • 1 Lb Mushrooms -- sliced

  • 1/3 cup Parsley -- minced

Instructions

Preheat oven to 350.
Combine cornmeal with 4 cup water in 1 1/2-quart baking dish.
Add salt, pepper, and butter.
Bake, uncovered, 40 minutes. Stir and add cheese.
Bake 10 minutes more. Let stand 5 minutes.
Meanwhile, soak porcini mushrooms in 1 1/2 cup hot water until soft (about 15 minutes).
While they soak, melt butter in large skillet. Add shallot and saute. Add garlic, cook 2 more minutes.
Add fresh mushrooms. Cook 4-5 minutes or until soft.
Strain porcinis, reserving liquid. Chop. Add liquid and mushrooms to fresh mushrooms. Cover. Reduce heat to low and cook until mushrooms are completely limp, 8-15 minutes.
Uncover. Increase heat to high and cook until liquid is almost absorbed, 7-8 minutes. Stir in parsley.
Serve mushrooms over polenta.