Recipe

Polenta Gratin With Mushroom Bolognese Recipe

Add Step-by-Step Photos	Dond / All my dishes 4 months, 2 weeks ago This is a recipe from Tom Colicchio and uses a rich brown chicken stock to enhance the texture and flavor of the mushroom ragú. I would recommend using a homemade chicken stock -- made from actual chicken meat and bones -- rather than a packaged chi... More Prep:15m Cook:100m Servings:4	Dond
	polentamushroom

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Ingredients

2 Tbsp oil

1 carrot, peeled and diced

1 onion, peeled and diced

1 celery stalk, peeled and diced

1 garlic clove, peeled and minced

Salt and pepper

½ to ¾ lb wild mushrooms, cleaned, trimmed, and diced

1 Tbsp fresh thyme

1 tomato, seeded and diced

1 cup brown chicken stock

1 cup polenta

Salt

¼ cup extra virgin olive oil

Freshly grated Parmigiano-Reggiano

Directions

Heat oil in large skillet over medium heat.

Add carrot, onion, celery, salt, and pepper and cook, stirring occasionally, until vegetables soften, about 5 minutes.

Add garlic and cook for 1 minute, then add the mushrooms and thyme leaves.

Cook stirring frequently, until the mushrooms are almost tender, about 3 minutes.

Add tomato and cook for an additional 2 minutes. Then add stock, 2 Tbsp at a time, bringing the pan back to a simmer before each subsequent addition.

Simmer sauce until it is concentrated, but not yet dry, about 30 minutes. Set aside to cool.

Moisten the polenta with 2 Tbsp water, mixing well.

Bring 4 cups water to a boil in a saucepan over high heat.

Add a pinch of salt and gradually stir in polenta. Stir constantly, bring the polenta to a boil, and reduce heat to low.

Cook, stirring occasionally, until polenta is no longer grainy, about 30 minutes.

Stir olive oil into polenta, season with salt, and remove from heat.

Heat oven to 350° F.

Spoon half the polenta into a medium baking dish and cover with half of the sauce. Cover with the remaining polenta, then sprinkle Parmigiano-Reggiano evenly over the top.

Transfer remaining sauce to a small saucepan and reserve.

Bake gratin until top is golden, about 40 minutes.

Just before serving, warm the reserved sauce over low heat. Top each portion with some of the reserved sauce.

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Comments

kutadkubilik 4 months, 2 weeks ago said:
Its looking great but ı have no idea what is polenta .. ı m gonna check inthernet:) yes ı found it ..its makes with corn flour ..good to be know:) thanks:)

dond 4 months, 2 weeks ago said:
The standard description of polenta is that it's made with ground yellow or white cornmeal, ground coarsely or finely depending on the region and the texture desired. Polenta shows up in a lot of Italian and Mediterranean dishes. When boiled, polenta has a smooth, creamy texture due to the gelatinization of starch in the grain. We have something in the United States called grits, which is a much coarser form of ground corn and is on the menu is just about every restaurant I've ever been in south of where I live in Maryland. Where I live, we often put cheese in grits and serve it with shrimp, instead of using risotto.

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