Recipe By : Gourmet Magazine, Dec 1993
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mushroom Ragout:
1 lg Onion -- chopped fine
4 cl Garlic -- minced
1 ts Dried rosemary -- crumbled
3 tb Olive oil
1 lb White mushrooms -- sliced thin
1 Pkg fresh shitake mushrooms --
- quartered if large
1 tb Tomato paste
1 c Dry red wine
1 tb Corn starch
1 1/3 c Beef broth
2 ts Worcestershire sauce
Polenta:
6 c Water
1 tb Olive oil
2 tb Unsalted butter -- sliced
1 c Parmesan -- freshly grated
1/3 c Fresh parsley -- minced
1/4 lb Mozzarella -- diced fine
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 corn starch 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 corn meal, 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, parsley, salt, and pepper to taste.
Spread 1/3rd of the polenta evenly in a buttered 13x9" 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 qt 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 3rd
of the oven for 30 to 40 minutes, or until the polenta stars are
golden.
