Four Cheese Polenta With Chanterelle Ragout Recipes

Steps:

• Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
• Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
• Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Steps:

• Preheat the oven to 350 degrees F.
• Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste.
• Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.)
• Bake the casserole until golden, 20 to 30 minutes.
• If you have any leftovers, fry the polenta and serve it the next morning with eggs.

Steps:

• Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
• When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
• Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
• Grill the polenta for three to four minutes on each side, until golden.
• Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

Steps:

• Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
• Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

Steps:

• MAKE THE RAGOUT In a large, deep skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes. Scrape the mushrooms onto a plate. In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the remaining shallots and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute. Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs. MAKE THE POLENTA In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes. Remove from the heat and stir in the heavy cream, mascarpone, herbs and Parmesan. Season with salt and pepper. Spoon the polenta onto plates, top with the mushroom ragout and serve right away, passing more grated Parmesan at the table. NOTES Rich chicken stock is sold in the freezer section of many supermarkets.

Steps:

• Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
• Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
• Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
• Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

Steps:

• For polenta:
• Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For mushroom ragout:
• Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
• Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
• Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
• MORE INFO:
• Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
• *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.

Steps:

• 1. Make polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes. 2. Make mushroom ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Sauté mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and sauté until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.