0 Polenta Gratin with Mushroom Bolognese
Feb 17
Polenta Gratin with Mushroom Bolognese
Tiny Url for this recipe → https://tinyurl.com/2yucxotb
Details
- Prep Time:
15 min - Cook Time:
41 min - Ready Time:
56 min
Servings
Ingredients
- 1 tablespoon fresh thyme leaves
- 2 tablespoons peanut oil
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 stalk celery, peeled and diced
- Kosher salt and freshly ground black pepper
- 1 clove garlic, peeled and minced
- 8 to 12 ounces mixed wild and cultivated mushrooms, cleaned, trimmed, and diced
- 1 tomato, seeded and diced
- 1 cup brown chicken stock or canned reduced-sodium chicken broth
For the polenta:
- Kosher salt
- 1 cup polenta (coarse yellow cornmeal)
- 1/4 cup extra virgin olive oil
- 4 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
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, and 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, and 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 and spread it on a cookie sheet.
3. Assemble the gratin: I cut the polenta into 3 squares per person about 1 1/2inch each and I fry them for a min on each side to get them a little crisp and put them in a 220 degree oven until you’re ready to assemble then plate 3 polenta squares and spoon Bolognese on top.
ENJOY!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.
