Baked Polenta with Mushroom Ragout
| Yield: | 6 Servings |
| Categories: | Casseroles |
| MUSHROOM RAGOUT | ||
| 1 | lg | Onion; chopped fine |
| 4 | Cloves garlic; minced | |
| 1 | ts | Dried rosemary; crumbled |
| 3 | tb | Olive oil |
| 1 | lb | White mushrooms; sliced thin |
| 1 | pk | Fresh Shitake mushrooms; quartered if large |
| 1 | tb | Tomato paste |
| 1 | c | Dry red wine |
| 1 | tb | Cornstarch |
| 1 1/3 | c | Beef broth |
| 2 | ts | Worcestershire sauce |
| POLENTA | ||
| 6 | c | Water |
| 1 | tb | Olive oil |
| 2 | c | Cornmeal |
| 2 | tb | Unsalted butter; cut into pieces |
| 1 | c | Parmesan cheese; freshly grated |
| 1/3 | c | Parsley; minced, fresh |
| 1/4 | lb | Mozzarella cheese; diced fine |
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