Broiled Medallions of Polenta with Mushroom Ragout

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Ready In:
50mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • Bring vegetable stock to boil in heavy sauce pot.
  • Whip in cornmeal and lower heat just below a boil.
  • Simmer 1 hour.
  • Saute vegetables with garlic in 1 tablespoon butter and then add to the polenta.
  • Add herbs, 1/2 cup Asiago cheese, and 1/8 cup butter.
  • Whip together.
  • Adjust seasoning to taste with salt and pepper.
  • Pour this mixture in a well-buttered 9-by-13-inch glass baking dish.
  • Smooth out the polenta and lay a buttered waxed paper sheet on top.
  • Refrigerate overnight until cooled and firm.
  • 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.
  • Bake at 400 degrees for 20 minutes or until cheese browns.
  • Meanwhile, prepare the Mushroom Ragout (see below).
  • Mushroom Ragout-----------------.
  • In a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil.
  • Deglaze with Madeira wine.
  • Add stock and other ingredients.
  • Adjust seasoning.
  • Spoon over three polenta medallions on plate.
  • In the center, garnish with purple potato puree (see above recipe); place waffle-cut carrots and asparagus spears between polenta shapes.

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