POLENTA GRATIN WITH MUSHROOM BOLOGNESE
Provided by Chris Styler
Categories Mushroom Side Bake Parmesan Cornmeal Fall Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
- 2. To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
- 3. Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese. Transfer the remaining sauce to a small saucepan and reserve.
- 4. Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Manuiddin
[email protected]This was the best polenta dish I've ever had! The polenta was cooked perfectly and the mushroom bolognese was so flavorful. I also loved the crispy cheese topping. I will definitely be making this dish again soon.
oguichen Anderson Festus
[email protected]This dish was amazing! I loved the combination of flavors and textures. The polenta was creamy and cheesy, the mushroom bolognese was rich and flavorful, and the crispy breadcrumb topping added a nice crunch. I will definitely be making this dish aga
Jentry Bain
[email protected]Overall, this dish was good but not great. The polenta was a bit bland and the sauce was a bit too watery. I think I would try a different recipe next time.
BRAVE SOUNDS CAR AUDIO SYSTEMS
[email protected]This dish was a bit too time-consuming for me. I had to spend a lot of time chopping vegetables and making the sauce. I think it would be better suited for a special occasion rather than a weeknight meal.
Jane Imafidon
[email protected]I had some trouble getting the polenta to cook evenly. It was a bit too firm on the bottom and too soft on the top. I think I might have cooked it for too long. Other than that, the dish was delicious.
Nkanyiso Zwanani
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning. The polenta was also a bit too thick and gluey. I would recommend using less polenta or adding more liquid.
Abdulrehman Gadhi
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it. The polenta was creamy and cheesy, the mushroom bolognese was rich and flavorful, and the crispy breadcrumb topping added a nice crunch. I will definitely be making thi
Abdullah Abdulhakeem
[email protected]This dish was easy to make and turned out great! I used a store-bought polenta mix to save time, and it still came out creamy and delicious. The mushroom bolognese was also very flavorful. I served it with a side of roasted vegetables, and it was a p
Sunshine Comedy
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The polenta was cooked perfectly and had a lovely texture. The mushroom bolognese was also delicious and packed with flavor. I will definitely be making this dish again.
Alicia Godinez
[email protected]This dish was a hit with my family! The polenta was smooth and creamy, the mushroom bolognese was flavorful and rich, and the cheese topping was perfectly golden and crispy. We all went back for seconds.
GATO
[email protected]This polenta gratin with mushroom bolognese was an absolute delight! The combination of creamy polenta, hearty mushroom sauce, and melted cheese was heavenly. I especially loved the crispy crust that formed on top. It was the perfect comfort food for