Polenta Gratin With Mushroom Bolognese
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Peanut Oil1 stalk
Celery (peeled and diced)1 clove
Garlic (peeled and minced)1 tbsp
Thyme Leaves (fresh)1 cup
Virgin Olive Oil (extra)Directions:
1
To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan
2
Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes
3
Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves
4
Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes
5
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
6
Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes
7
Set aside to cool
8
To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat
9
Add a pinch of salt and gradually whisk in the polenta
10
Stirring constantly, bring the polenta to a boil, then adjust the heat to low
11
Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes
12
Whisk the oil and salt to taste into the polenta and remove it from the heat
13
Assemble the gratin: Preheat the oven to 350°F
14
Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce
15
Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese
16
Transfer the remaining sauce to a small saucepan and reserve
17
Bake the gratin until the top is golden, about 40 minutes
18
Just before serving, warm the reserved sauce over low heat
19
Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve
20
To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan
21
Add the onion, carrot, celery, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes
22
Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves
23
Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes
24
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
25
Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes
26
Set aside to cool
27
To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat
28
Add a pinch of salt and gradually whisk in the polenta
29
Stirring constantly, bring the polenta to a boil, then adjust the heat to low
30
Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes
31
Whisk the oil and salt to taste into the polenta and remove it from the heat
32
Assemble the gratin: Preheat the oven to 350°F
33
Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce
34
Spoon in the remaining polenta, spread it evenly, then sprinkle with the cheese
35
Transfer the remaining sauce to a small saucepan and reserve
36
Bake the gratin until the top is golden, about 40 minutes
37
Just before serving, warm the reserved sauce over low heat
38
Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve