| Cuisine: Italian | Type: Side Dish | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Polenta: 2-1/2 cups water 2 cups whole milk 1 bay leaf 2 tsp. Kosher salt 2 tsp. olive oil 1 cup corn meal 1/2 cup Parmesan cheese, grated 4 tbs. whole butter Ragu: 1 lb. domestic mushrooms, chopped 1 lb. wild mushrooms, sliced 2 cloves fresh garlic, chopped 1/4 Spanish onion, diced 5 fresh sage leaves 3/4 cup tomato concasse, 1/3" dice 1/2 cup Marsala wine 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 oz. olive oil 1/4 tbs. whole butter |
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Instructions:
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Polenta: 1. Bring water to a boil with bay leaf, salt, olive oil, in a 2 quart sauce pan. Add cornmeal slowly to the simmering liquid by allowing it to fall through the fingers of your hand in a steady stream while mixing with a wooden spoon. 2. Reduce heat and cook for about 20-30 minutes checking to make sure the grains are cooked out entirely. 3. Remove from fire and add Parmesan with the whole butter. Transfer to a serving platter or to a parchment lined sheet tray to cool. Ragu: 1. In a large saute pan, heat olive oil. Saute the mushrooms until golden brown on the highest heat possible. When golden brown, add the diced onion, garlic, and sage. Cook until caramelized. 2. Deglaze the pan with Marsala, then add the fresh tomato concasse. Cook until the liquid is almost reduced to nothing and add whole butter to the pan. 3. Adjust the seasonings and serve around the polenta. |
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Related recipes:
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None |
2001-03-10