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Broiled Polenta with Mushroom Ragout Recipe

Looking for an easy Broiled Polenta with Mushroom Ragout recipe? Learn how to make Broiled Polenta with Mushroom Ragout using healthy ingredients.


Submitted by jrm4

Makes 4 servings



Broiled Polenta with Mushroom Ragout Serves 4 | Prep time: 1 hour | Total time: 1 hour

Recipe Ingredients for Broiled Polenta with Mushroom Ragout

1 tablespoon olive oil,
3/4 cup yellow cornmeal
3 tablespoons butter
2 tablespoons olive oil
1/2 large red onion, finely chopped
4 cups mushrooms
1/2 teaspoon rosemary
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
4 ounces goat cheese, crumbled (about 1 cup)

Recipe Directions for Broiled Polenta with Mushroom Ragout

  1. Broiled Polenta with Mushroom Ragout

  2. Serves 4 | Prep time: 1 hour | Total time: 1 hour

  3. In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

  4. Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour Soft Polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.

  5. Mushroom Ragout

  6. In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

  7. In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.

  8. Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.

  9. Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese.

Categories

Main Dish

Nutrition Facts
Serving Size 170.2g
Amount Per Serving
Calories
407
Calories from Fat
270
% Daily Value*
Total Fat
30.0g
46%
Saturated Fat
14.0g
70%
Trans Fat
0.0g
Cholesterol
53mg
18%
Sodium
180mg
7%
Potassium
415mg
12%
Total Carbohydrates
23.9g
8%
Dietary Fiber
3.1g
12%
Sugars
3.7g
Protein
13.3g
Vitamin A 19% Vitamin C 8%
Calcium 27% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
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