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Name: Baked Polenta with Shiitake Ragout
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Tomato paste; 1 lg Onion; chopped fine; 1 c Freshly-grated Parmesan; === POLENTA ===; 1 tb olive oil; 1/3 c Minced fresh parsley leaves; 1/4 lb Mozzarella; diced fine; 1 ts Dried rosemary; crumbled; And; if large, caps; 1 c Dry Red Wine; 1 tb Cornstarch; 6 c Water; Black Pepper freshly ground; 2 ts Worcestershire Sauce; 4 Garlic minced; 3 tb olive oil; 1 lb White mushrooms; sliced thin; 1 lb Fresh shiitake mushrooms;; ===MUSHROOM RAGOUT ===; Salt to taste; 2 c Yellow cornmeal; 2 tb Unsalted butter; cut into; 1 1/3 c Vegetable broth

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INGREDIENTS

1 tb Tomato paste
1 lg Onion; chopped fine
1 c Freshly-grated Parmesan
=== POLENTA ===
1 tb olive oil
1/3 c Minced fresh parsley leaves
1/4 lb Mozzarella; diced fine
1 ts Dried rosemary; crumbled
And; if large, caps
1 c Dry Red Wine
1 tb Cornstarch
6 c Water
Black Pepper ; freshly ground
2 ts Worcestershire Sauce
4 Garlic ; minced
3 tb olive oil
1 lb White mushrooms; sliced thin
1 lb Fresh shiitake mushrooms;
===MUSHROOM RAGOUT ===
Salt ; to taste
2 c Yellow cornmeal
2 tb Unsalted butter; cut into
1 1/3 c Vegetable broth

Servings

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. This recipe yields 6 to 8 servings. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-08-1998 Recipe by: Sara Moulton

NOTES

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Baked Polenta with Shiitake Ragout

1 tb Tomato paste 
1 lg Onion; chopped fine 
1 c Freshly-grated Parmesan 
  === POLENTA === 
1 tb olive oil 
1/3 c Minced fresh parsley leaves 
1/4 lb Mozzarella; diced fine 
1 ts Dried rosemary; crumbled 
  And; if large, caps 
1 c Dry Red Wine 
1 tb Cornstarch 
6 c Water 
  Black Pepper freshly ground
2 ts Worcestershire Sauce 
4  Garlic minced
3 tb olive oil 
1 lb White mushrooms; sliced thin 
1 lb Fresh shiitake mushrooms; 
  ===MUSHROOM RAGOUT === 
  Salt to taste
2 c Yellow cornmeal 
2 tb Unsalted butter; cut into 
1 1/3 c Vegetable broth

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. This recipe yields 6  to 8 servings.    Recipe 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    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    08-08-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (1025g)
Recipe Makes: 6 servings

Calories: 475
Calories from Fat: 185 (39%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 1.4g
Cholesterol 43.4mg		13 %
Sodium 2820.5mg		97 %
Potassium 262.8mg		7 %
Total Carbohydrate 54.6g		16 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 52g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 475

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