Recipe: Baked Polenta With Mushroom Ragout (make ahead, Gourmet magazine, 1993)

BAKED POLENTA WITH MUSHROOM RAGOUT

FOR THE MUSHROOM RAGOUT:
1 large onion, chopped fine
4 cloves garlic, minced
1 teaspoon dried rosemary, crumbled
3 tablespoons olive oil
1 pound white mushrooms, sliced thin
Salt and ground black pepper (to taste)
1 package fresh shiitake mushrooms, quartered if large
1 tablespoon tomato paste
1 cup dry red wine
1 tablespoon cornstarch
1 1/3 cups beef broth
2 teaspoons Worcestershire sauce

FOR THE POLENTA:
6 cups water
1 tablespoon olive oil
2 cups cornmeal
2 tablespoons unsalted butter, cut into pieces
1 cup freshly grated parmesan cheese, divided use
1/3 cup minced fresh parsley
1/4 pound mozzarella cheese, diced fine

TO MAKE THE MUSHROOM RAGOUT:
In a large deep skillet cook the onion, the garlic, and the rosemary in the 3 tablespoons olive 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.

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

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

TO PREPARE THE POLENTA:
In a large heavy saucepan bring the 6 cups water with the 1 tablespoon olive oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. 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.

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.

TO ASSEMBLE:
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. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.

Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan.

The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled (bring to room temperature before baking).

WHEN READY TO BAKE:
Preheat the oven to 400 degrees F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

Makes 6 servings
Adapted from source: Gourmet magazine, December 1993