Broiled Medallions of Polenta with Mushroom Ragout ๐
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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- 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 400ยฐF (200ยฐC).
- 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.
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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.
Nutritional Information (Per Serving):
- Calories: 244.9
- Fat: 12.9g
- Saturated Fat: 7.5g
- Cholesterol: 30.5mg
- Sodium: 150.6mg
- Carbohydrates: 28.5g
- Fiber: 6.4g
- Sugar: 4.8g
- Protein: 7.7g
Enjoy your culinary masterpiece of Broiled Medallions of Polenta with Mushroom Ragout, a dish that combines rustic charm with gourmet elegance! ๐ฝ๏ธ
