Wednesday, June 9, 2010

Broiled Polenta and Mushroom Ragout

 I am always searching google for frugal vegatarian meals and this one popped up the other day. I love polenta and I love mushrooms, so I had to try it and I am so glad I did. I am adding this to my menu plan queue. Enzo ate three helpings and about five polenta sticks. Kira actually ate all of her mushrooms and tred the polenta. Still not crazy about polenta but ate three bites of it.

Broiled Polenta
6 1/2 cups cold water

1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
I sprayed the baking sheet with olive oil so it would not stick
parchment paper

Bring 6 1/2 cups cold water with salt to boil and slowly add cornmeal in a stream in a large pot. Whisking quickly the whole time. Reduce heat to low and cook for about 20-25 minutes. Keep stirring constantly with a long-handled wooden spoon because it will bubble and can splatter causing burns. Continue until polenta begins to pull away from side of pot.

Pour polenta into baking pan covered with parchment paper, using a warm cup of water dip your wooden spoon and then spread evenly.

 Let pan cool on a rack until polenta is lukewarm about 20 minutes.

Spray olive oil on a different baking sheet and invert first baking pan onto sheet to unmold.
Preheat broiler 
Broil about 4 inches from heat until pale golden, 10-20 minutes. Check every five minutes to ensure you do not burn.  Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

Mushroom Ragout

1 Tbs olive oil
1/2 large onion, finely chopped
3-4 packages (24-32 oz) white or cremini mushrooms, quartered
Coarse salt and ground pepper
1 tsp crushed dried rosemary
Mary-Ann's Seasoning salt
4 Tbs tomato paste
2 tsp balsamic vinegar
4 cups water
In a large skillet, heat oil over medium. Add onion and salt and pepper cooking until soft, about 5 minutes. Add mushrooms and add seasoning salt. Cover and cook until mushrooms release their juices, about 10 minutes.

Uncover pan and cook on high, stirring often, until liquid has evaporated about 5-10 minutes. Then cook mushrooms until brown, 2 to 3 minutes.

Add rosemary, tomato paste and water. Simmer until sauce has thickened, 10 to 15 minutes.

Stir in vinegar.

Serve over polenta. Enjoy.

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