Broiled Medallions of Polenta with Mushroom Ragout |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
5 cups vegetable stock |
1 cup cornmeal or 1 cup course-ground polenta |
1/2 cup chopped bell pepper |
1 tablespoon chopped garlic |
1 tablespoon butter |
4 teaspoons chopped assorted herbs |
1/8 cup butter |
1/2 cup asiago cheese |
1/4 cup asiago cheese (to garnish) |
3 tablespoons melted butter (, for garnish) |
1 teaspoon chopped garlic |
3 cups assorted rough cut or quartered mushrooms (crimini, buttons, oyster, shiitake) |
1/2 cup sliced leek |
1 tablespoon herbs |
1 tablespoon scallion |
1/8 cup diced, seeded tomato |
2 cups brown vegetable stock, slightly thickened with brown roux |
1/8 cup madeira wine |
36 pieces waffle-cut sauteed carrots |
18 pieces sauteed asparagus |
Directions:
1. Bring vegetable stock to boil in heavy sauce pot.
2. Whip in cornmeal and lower heat just below a boil.
3. Simmer 1 hour.
4. Saute vegetables with garlic in 1 tablespoon butter and then add to the polenta.
5. Add herbs, 1/2 cup Asiago cheese, and 1/8 cup butter.
6. Whip together.
7. Adjust seasoning to taste with salt and pepper.
8. Pour this mixture in a well-buttered 9-by-13-inch glass baking dish.
9. Smooth out the polenta and lay a buttered waxed paper sheet on top.
10. Refrigerate overnight until cooled and firm.
11. Cut out 18 shapes of your choice, place on buttered cookie sheet, and top with a pinch of Asiago and 1/2 teaspoon melted butter.
12. Bake at 400 degrees for 20 minutes or until cheese browns.
13. Meanwhile, prepare the Mushroom Ragout (see below).
14. Mushroom Ragout-.
15. In a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil.
16. Deglaze with Madeira wine.
17. Add stock and other ingredients.
18. Adjust seasoning.
19. Spoon over three polenta medallions on plate.
20. In the center, garnish with purple potato puree (see above recipe); place waffle-cut carrots and asparagus spears between polenta shapes.
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