Ingredients
Serves 6 to 8
For the mushroom ragout
For the polenta:
Make the mushroom ragout:
步骤1
In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the 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 the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.
Make the polenta:
步骤2
In a large heavy saucepan bring the water with the 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, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.
Step 3
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 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.
Step 4
Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the 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.
Step 5
Preheat the oven to 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.
How would you rate Baked Polenta with Shiitake Ragoût?
Leave a Review
Reviews (23)
Back to TopI follow the recipe exactly. I make my own beef broth and tomato paste. It is lots of work but well worth it. I serve this around the winter holidays. (use Veg broth for my veggie friends.
postdon
Ca Wi
9/2/2016
I follow the recipe exactly making my own beef broth and tomato paste. I find it delicious Lots of work, and one must be fairly quick with the polenta. I serve it around the winter holidays. I do not find the flavors muddled at all.
postdon
California/Wisconsin
9/2/2016
What to say about this recipe, I find nothing about it extraordinary. The mushrooms have a kind of microwaved-meal feel to them; all the ingredients disappear together under the Worcestershire, which the cornstarch just makes worse. I just made the polenta soft, served with just the sauce on top, and the mozzarella is just too plasticky (of course this was my own improvisation). Maybe I've had too many great mushroom recipes that are both rich & fresh, (Batali's Hodgepodge & Smitten Kitchen's mushroom bourguinon) and this can't compete.
scazza
Brooklyn, NY
12/1/2010
Without a doubt, this is one of my all-time favorites for entertaining. I always get raves and always get requests for the recipe. It's so good, people ask me to make it for charity dinners - any excuse! It not only tastes incredible, but it's easy to make (though a bit time consuming), and it serves a crowd. It's hard to find good "casserole" sorts of recipes that don't have that "canned soup" feel to them. Delish!
jgileshulse
Grosse Pointe
4/26/2009
I cheated a bit as well, using preformed polenta, sliced into rounds and then pan fried. The ragout I followed exactly and it was really delicious. Next time I might just serve the ragout over egg noodles.
maliciousmelanoma
Vancouver
3/11/2009
I could see from past cooks, this recipe entailed extra work. I took the low road and cut thick slices of store-bought rolled polenta. The sauce was rich..very nice. The long simmering time for the sauce was worth the wait. I believe this side dish could of handled some additional cheese on top.
lyndajane
Lexington MA
2/4/2009
I serve this at Christmas every year. The mushroom ragout has a fantastic flavor. I've run into problems with layering the polenta and ragout, so now I just make the polenta traditional style and use the ragout as a topping. Way easier.
flaambrose
12/19/2008
This recipe was OK. The polenta was rather bland but it was easy to make so I can't complain about the amount of effort I put into the recipe. I don't think I'll be making it again however.
Anonymous
New York, NY
2/3/2008
I would only make this again with modifications. I had high hopes for this dish based on the previous reviews and I don't think it was worth the work. The shiitake ragout is fabulous, but there's no need for all the layering, cut-outs, etc. Next time I'll just make a polenta cake (using instant polenta), top it with this delicious ragout and sprinkle on a bit of parmesan, then bake & serve.
Anonymous
Aspen, CO
1/3/2006
This recipe turned out well and I would make it again if entertaining vegetarian guests. It is a lot of work though for the output.
Anonymous
Berkeley, CA
5/5/2005
This was a lot of work, but a very tasty, rich vegetarian meal in the end (I used a vegetable broth). It was great that you can prep this the day before, because it was time consuming and you can't really rush things. If you prep and refrigerate the day before, it will probably take at least 45-50 minutes to heat up before serving. My polenta started to get lumpy, but I just quickly swapped my spoon with a whisk and that made it smooth again. It would have been helpful to have someone slowly pour in the cornmeal while I was stirring/whisking. Cutting out the stars was very easy, and that was the most fun part of this recipe! - They looked very festive for the holidays. Leftovers were great.
Anonymous
Atascadero, CA
12/15/2003
Wonderful!!!! I can't wait to make it again.
Anonymous
Huntsville, Al
12/9/2002
A good one for polenta. The grocery didn't have shiitakes, so I substituted cremini mushrooms. Also, substituted vegetable broth for the beef and used a Worcestershire sauce that didn't have anchovies in it--cooking for vegetarians. The ragout was the star of this dish, everyone agreed, and several of the people I served to had never eaten polenta. Is it an acquired taste? One person commented that they felt they were eating "gourmet grits." I love polenta, so I was pleased with this recipe.
Anonymous
Kalamazoo, MI
11/24/2002
I was really nervous when I tasted the ragout before assembling and baking the dish. But the flavors really meld and it turns out to be a wonderful tasty dish. The stars are easy to make and fun too! One word of suggestion, when you make the polenta continue stirring in one circular direction as you would if you were making egg drop soup. You must continuously stir as well to prohibit lumps from forming. Using these techniques my polenta turned out perfect and lump free.
Jessica
Seattle, WA
6/11/2002
flavor combinations were great; served on a bed of wilted greens before a main course of grilled buffalo steaks & roasted vegetables. to get the polenta smooth, i dumped the cornmeal in a wire mesh sieve, which i shook with my left hand over the pot of boiling vegetable broth as i whisked with my right hand. worked perfectly -- first time i've made polenta.
ellen
san francisco CA
3/27/2002
