Wild Mushroom Ragoût On Crispy Polenta With Comte Cheese
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
41
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Whole Milk1
Bay Leaf3 tbsps
Butter (divided)4 tbsps
Extra-Virgin Olive Oil (divided)1 cup
Shallot (finely chopped)2 tsps
Balsamic VinegarDirections:
1
Season lightly to taste with salt and pepper
2
Add shallots and balsamic vinegar; sauté until tender, about 2 minutes
3
For polenta: Generously butter 13x9x1- inch baking sheet
4
Bring milk, broth, and bay leaf to simmer in heavy medium saucepan
5
Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop
6
Discard bay leaf
7
Bring liquid to boil
8
Gradually add polenta, whisking constantly until smooth
9
Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes
10
Stir in Comté cheese and butter
11
Season to taste with salt and pepper
12
Transfer polenta to prepared 13x9x1-inch baking sheet
13
Using wet hands, press polenta evenly over sheet to edges
14
Chill until firm, at least 3 hours
15
Cut polenta into 20 squares
16
DO AHEAD: Can be made 1 day ahead
17
Cover and refrigerate
18
Generously butter 13x9x1- inch baking sheet
19
Bring milk, broth, and bay leaf to simmer in heavy medium saucepan
20
Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop
21
Discard bay leaf
22
Bring liquid to boil
23
Gradually add polenta, whisking constantly until smooth
24
Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes
25
Stir in Comté cheese and butter
26
Season to taste with salt and pepper
27
Transfer polenta to prepared 13x9x1-inch baking sheet
28
Using wet hands, press polenta evenly over sheet to edges
29
Chill until firm, at least 3 hours
30
Cut polenta into 20 squares
31
DO AHEAD: Can be made 1 day ahead
32
Cover and refrigerate
33
For mushroom ragout: Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat
34
Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes
35
DO AHEAD: Can be made 1 day ahead
36
Cover and refrigerate
37
Rewarm mushrooms in large skillet over medium-high heat until heated through
38
Add broth and simmer 1 minute
39
Stir in crème fraîche and half of parsley
40
Season mushroom ragout to taste with salt and pepper
41
Remove from heat; cover to keep warm
42
Meanwhile, preheat oven to 300°F
43
Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat
44
Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side
45
Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares
46
Arrange 2 polenta squares on each plate
47
Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve
48
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat
49
Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes
50
Add shallots and balsamic vinegar; sauté until tender, about 2 minutes
51
Season lightly to taste with salt and pepper
52
DO AHEAD: Can be made 1 day ahead
53
Cover and refrigerate
54
Rewarm mushrooms in large skillet over medium-high heat until heated through
55
Add broth and simmer 1 minute
56
Stir in crème fraîche and half of parsley
57
Season mushroom ragout to taste with salt and pepper
58
Remove from heat; cover to keep warm
59
Meanwhile, preheat oven to 300°F
60
Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat
61
Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side
62
Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares
63
Arrange 2 polenta squares on each plate
64
Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve
65
MORE INFO: Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region
66
It adds great flavor to this recipe and would also be delicious on a cheese platter
67
Comté is available at some supermarkets, cheese shops, and specialty foods stores
68
Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region
69
It adds great flavor to this recipe and would also be delicious on a cheese platter
70
Comté is available at some supermarkets, cheese shops, and specialty foods stores
71
*Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets
72
If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long
73
*Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets
74
If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long