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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Polenta With Mushroom Ragout

Date Added: December 08, 2009


1 Onion chopped fine
4 Unit Cloves Of Garlic minced
1 Teaspoon Dried Rosemary crumbled
3 Tablespoons Olive Oil use a good one
1 Pound White Mushrooms sliced thin
1 Package Mushroom quartered if large
1 Tablespoon Tomato Paste italian
1 Cup Dry Red Wine ;
1 Tablespoon Cornstarch about
1 1/3 Cups Beef Broth divided
2 Teaspoons Worcestershire Sauce recommended (1-2)
6 Cups Water
1 Tablespoon Olive Oil use a good one
2 Cups Cornmeal optional
2 Tablespoons Unsalted Butter cut into pieces
1 Cup Parmesan Cheese freshly grated
1/3 Cup Parsley minced, fresh
1/4 Pound Mozzarella Cheese diced fine
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1. Make the mushroom ragout: In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated.

2. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated.

3. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring.

4. Simmer the ragout for 2 minutes and season it with salt and pepper.

5. In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly.

6. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil.

7. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.

8. Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm.

9. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella.

10. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.

11. Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible.

12. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan.

13. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.

14. Preheat the oven to 400 F Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

15. NOTE: The recipe did NOT call for any cornmeal! I assume from the instructions that 2 cups is what is needed.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, Tomato, MSG, Cheese, Corn, Sulfites, Malt, Garlic, Alcohol, Rosemary, Onion, Olive Oil allergies.
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