Savory Asiago Polenta Medallions with Mushroom Ragout

Broiled Medallions of Polenta with Mushroom Ragout 🍄

Overview:

Indulge in the delectable flavors of Broiled Medallions of Polenta with Mushroom Ragout, a delightful dish perfect for any occasion. This recipe combines creamy polenta infused with savory vegetables and Asiago cheese, topped with a hearty mushroom ragout. With a preparation time of just 30 minutes and a total cook time of 50 minutes, you’ll have a gourmet meal on the table in no time!

Ingredients:

Quantity	Ingredient
5 cups	Cornmeal (Polenta)
1 cup	Bell Pepper
1/2 cup	Garlic
1 cup	Butter
4 tbsp	Assorted Herbs
1/8 cup	Asiago Cheese
1/2 cup	Madeira Wine
3 cups	Mushrooms
1 cup	Leek
3	Tomatoes
2	Carrots
18	Asparagus

Instructions:

Prepare Polenta:
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- Bring vegetable stock to a boil in a heavy saucepot.
- Gradually whip in cornmeal and reduce heat just below a boil.
- Simmer for 1 hour until thickened.
Saute Vegetables:
- In a skillet, saute bell pepper, garlic, and assorted herbs in 1 tablespoon of butter.
- Add sauteed vegetables to the polenta.
Add Flavor:
- Stir in 1/2 cup of Asiago cheese and 1/8 cup of butter.
- Whip the mixture until well combined.
- Season with salt and pepper to taste.
Chill Polenta:
- Pour the polenta mixture into a well-buttered 9-by-13-inch glass baking dish.
- Smooth out the surface and cover with a buttered waxed paper sheet.
- Refrigerate overnight until cooled and firm.
Bake Medallions:
- Preheat the oven to 400°F (200°C).
- Cut out 18 medallion shapes from the chilled polenta.
- Place them on a buttered baking sheet.
- Top each medallion with a pinch of Asiago cheese and 1/2 teaspoon of melted butter.
- Bake for 20 minutes or until golden brown.
Prepare Mushroom Ragout:
- In a hot saute pan, cook mushrooms, leeks, and garlic in olive oil until tender.
- Deglaze the pan with Madeira wine.
- Add stock, tomatoes, carrots, and asparagus.
- Adjust seasoning to taste.
Serve:
- Spoon the mushroom ragout over three polenta medallions on each plate.
- Garnish with purple potato puree and waffle-cut carrots.
- Arrange asparagus spears between the polenta shapes for a stunning presentation.