POLENTA GRATIN WITH MUSHROOM BOLOGNESE
Provided by Chris Styler
Categories Mushroom Side Bake Parmesan Cornmeal Fall Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
- 2. To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
- 3. Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese. Transfer the remaining sauce to a small saucepan and reserve.
- 4. Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
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kekebaje Comedy
[email protected]The polenta was a bit too dry for my liking, but the mushroom bolognese was very good.
Mans Stha
[email protected]This recipe was a bit bland for my taste. I would add more seasoning next time.
Aj ka
[email protected]I loved the combination of polenta and mushroom bolognese. It was a hearty and flavorful meal.
Ibrahim Rana
[email protected]This was a delicious and easy dish to make. I will definitely be making it again.
Ramiro AVILES
[email protected]I followed the recipe exactly and the dish turned out great! The polenta was creamy and the mushroom bolognese was delicious. I would definitely make this dish again.
Gary Burross
[email protected]This dish was a bit too rich for my liking, but my husband loved it. The polenta was creamy and the mushroom bolognese was very flavorful. I would recommend this dish to someone who enjoys hearty and flavorful meals.
Thomas Musa Turay
[email protected]The polenta gratin was a bit bland for my taste, but the mushroom bolognese was excellent. I would probably add more cheese to the polenta next time.
Legend Naresh
[email protected]This recipe was easy to follow and the end result was delicious. I loved the creamy texture of the polenta and the savory flavor of the mushroom bolognese. I would definitely make this dish again.
Farazali Lashari
[email protected]I made this dish last night and it was a hit with my family. The polenta was cooked perfectly and the mushroom bolognese was so flavorful. I especially loved the crispy cheese topping. Will definitely be making this again!
Amr Elgoahry
[email protected]This polenta gratin with mushroom bolognese was an absolute delight! The polenta was creamy and flavorful, while the mushroom bolognese was rich and savory. The combination of the two was simply heavenly. I highly recommend this dish to anyone lookin