BROILED POLENTA WITH MUSHROOM RAGOUT
This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
- Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
- Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
- Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.
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jamal chari
[email protected]This recipe is a must-try!
Fousiya Fousiya
[email protected]I'm going to make this recipe for my next dinner party.
Hussain Baloch
[email protected]This recipe looks delicious!
Megan Dias
[email protected]I can't wait to try this recipe!
Sonhar pitafi
[email protected]This recipe is perfect for a special occasion dinner.
Xb Ismail
[email protected]I served this dish with a side of roasted vegetables and it was a perfect meal.
Christopher Nixon
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Arthur “Angell” Sowash
[email protected]I used a combination of shiitake and oyster mushrooms in the ragout and it was amazing!
Nasozi Betty
[email protected]I added some chopped fresh herbs to the mushroom ragout for extra flavor.
Robert Cwalinski
[email protected]This recipe is a great way to use up leftover polenta. The mushroom ragout is a delicious and easy way to add flavor and texture to the dish.
Sheikh Umair
[email protected]I made this recipe for a dinner party and everyone raved about it. The polenta was creamy and flavorful, and the mushroom ragout was rich and savory.
Holly Wignall
[email protected]This dish was a little time-consuming to make, but it was worth it. The flavors were amazing and the presentation was beautiful.
Mostofa Anowar
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The mushroom ragout was so flavorful and the polenta was cooked perfectly.
Petrus Rony
[email protected]This recipe was easy to follow and the results were delicious. I especially loved the crispy polenta crust.
Samantha Jayawardhana
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The polenta is crispy on the outside and creamy on the inside, and the mushroom ragout is packed with flavor.
Brown Lewis
[email protected]This polenta dish was a hit with my family! The mushroom ragout was so flavorful and creamy, and the polenta was perfectly cooked.