Polenta Gratin With Mushroom Bolognese |
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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 4 |
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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 chicken broth. Read more . If you can't make your own stock, use a good packaged stock. 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 |
1/2 to 3/4 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 |
1/4 cup extra virgin olive oil |
freshly grated parmigiano-reggiano |
Directions:
1. Heat oil in large skillet over medium heat.
2. Add carrot, onion, celery, salt, and pepper and cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Add garlic and cook for 1 minute, then add the mushrooms and thyme leaves.
4. Cook stirring frequently, until the mushrooms are almost tender, about 3 minutes.
5. 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.
6. Simmer sauce until it is concentrated, but not yet dry, about 30 minutes. Set aside to cool.
7. Moisten the polenta with 2 Tbsp water, mixing well.
8. Bring 4 cups water to a boil in a saucepan over high heat.
9. Add a pinch of salt and gradually stir in polenta. Stir constantly, bring the polenta to a boil, and reduce heat to low.
10. Cook, stirring occasionally, until polenta is no longer grainy, about 30 minutes.
11. Stir olive oil into polenta, season with salt, and remove from heat.
12. Heat oven to 350° F.
13. 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.
14. Transfer remaining sauce to a small saucepan and reserve.
15. Bake gratin until top is golden, about 40 minutes.
16. Just before serving, warm the reserved sauce over low heat. Top each portion with some of the reserved sauce.
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