Broiled Medallions Of Polenta With Mushroom Ragout

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 cups vegetable stock
• 1 cup cornmeal or 1 cup course-ground polenta
• 1/2 cup chopped bell pepper
• 1 tablespoon chopped garlic
• 1 tablespoon butter
• 4 teaspoons chopped assorted herbs
• 1/8 cup butter
• 1/2 cup asiago cheese
• 1/4 cup asiago cheese (to garnish)
• 3 tablespoons melted butter (, for garnish)
• 1 teaspoon chopped garlic
• 3 cups assorted rough cut or quartered mushrooms (crimini, buttons, oyster, shiitake)
• 1/2 cup sliced leek
• 1 tablespoon herbs
• 1 tablespoon scallion
• 1/8 cup diced, seeded tomato
• 2 cups brown vegetable stock, slightly thickened with brown roux
• 1/8 cup madeira wine
• 36 pieces waffle-cut sauteed carrots
• 18 pieces sauteed asparagus

Recipe

• 1 bring vegetable stock to boil in heavy sauce pot.
• 2 whip in cornmeal and lower heat just below a boil.
• 3 simmer 1 hour.
• 4 saute vegetables with garlic in 1 tablespoon butter and then add to the polenta.
• 5 add herbs, 1/2 cup asiago cheese, and 1/8 cup butter.
• 6 whip together.
• 7 adjust seasoning to taste with salt and pepper.
• 8 pour this mixture in a well-buttered 9-by-13-inch glass baking dish.
• 9 smooth out the polenta and lay a buttered waxed paper sheet on top.
• 10 refrigerate overnight until cooled and firm.
• 11 cut out 18 shapes of your choice, place on buttered cookie sheet, and top with a pinch of asiago and 1/2 teaspoon melted butter.
• 12 bake at 400 degrees for 20 minutes or until cheese browns.
• 13 meanwhile, prepare the mushroom ragout (see below).
• 14 mushroom ragout-----------------.
• 15 in a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil.
• 16 deglaze with madeira wine.
• 17 add stock and other ingredients.
• 18 adjust seasoning.
• 19 spoon over three polenta medallions on plate.
• 20 in the center, garnish with purple potato puree (see above recipe); place waffle-cut carrots and asparagus spears between polenta shapes.