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Home > Side Dishes > Polenta
Baked Polenta With Mushroom Ragout
Serves: 4
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
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.
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