Recipe

Baked Pork And Beans Recipe


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Ingredients
  • 2 c Yellow cornmeal
  • 3 tb Olive oil
  • And; if large, caps quartered
  • === POLENTA ===
  • 1 tb Olive oil
  • 1 lb Fresh shiitake mushrooms; stems discarded
  • 1 tb Cornstarch
  • 1 c Dry red wine
  • 4 Garlic cloves; minced
  • 1 ts Dried rosemary; crumbled
  • Salt; to taste
  • 1 tb Tomato paste
  • 6 c Water
  • 1 lb White mushrooms; sliced thin
  • 1/3 c Minced fresh parsley leaves
  • 2 ts Worcestershire sauce
  • ===MUSHROOM RAGOUT ===
  • 1/4 lb Mozzarella; sliced fine
  • 1 c Freshly-grated Parmesan
  • Freshly-ground black pepper; to taste
  • 1 lg Onion; sliced fine
  • 2 tb Unsalted butter; cut into pieces
  • 1 1/3 c Vegetable broth

Directions
  • Step #1 Make the mushroom ragout: In a large deep skillet cook the onion, garlic, until the onion is softened, stirring, stirring, & rosemary in oil over moderate heat, add mushrooms & salt to taste, & cook the mixture over moderately-high heat, for 10 mins, or until the liquid the mushrooms give off is evaporated.
  • Step #2 stir in the the tomato paste & wine & boil the mixture until most of the liquid is evaporated.
  • Step #3 In a small bowl stir the cornstarch in the stock, add it & Worcestershire sauce to the mushroom mixture & bring ragout to a boil, stirring.
  • Step #4 Simmer ragout for 2 mins & Spice up it with salt & pepper.
  • Step #5 In a large heavy saucepan bring the water with oil to a boil & add 1 c of the cornmeal, a little at a time, stirring constantly.
  • Step #6 Reduce the heat to low, add the remaining 1 c cornmeal in a slow stream, stirring constantly, & bring the mixture to a boil.
  • Step #7 Remove the pan from the heat & stir in the the butter, 3/4 c of the Parmesan, parsley, & salt & pepper to taste.
  • Step #8 Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 mins, or until it is firm.
  • Step #9 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, & top the ragout with the mozzarella.
  • Step #10 Spread the remaining polenta quickly over the mozzarella & top it with the remaining ragout.
  • Step #11 Invert the chilled polenta sheet onto a work surface & with 1 or more star shaped cutters, cut out as many stars as possible.
  • Step #12 Arrange stars decoratively on the ragout & Sprinkle top them with the remaining 1/3 c Parmesan.
  • Step #13 The layered polenta may be prepared up to this point 2 days in advance & kept covered & chilled.
  • Step #14 Preheat the oven to 400F degrees.
  • Step #15 Bake the layered polenta in the upper third of the oven for 30 to 40 mins, or until the polenta stars are golden.
  • Step #16 This recipe yields 6 to 8 servings.
  • Step #17 --.
  • Enjoy the Baked Pork And Beans recipe

Related Categories

Side Dishes / Vegetable Dishes
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