Broiled Polenta with Mushroom Ragout

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Prep time: 1 Hour

Total time: 1 Hour

Yield: Serves 4

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Ingredients

  • 1 tablespoon olive oil plus more for pan and baking sheet
  • Coarse salt and ground pepper
  • 3/4 cup yellow cornmeal
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 large red onion finely chopped
  • 2 packages (10 ounces each) white or cremini mushrooms halved (or quartered, if large)
  • Coarse salt and ground pepper
  • 1/2 teaspoon crushed dried rosemary
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar
  • 4 ounces goat cheese crumbled (about 1 cup)

Directions

  1. In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.
  2. Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour Soft Polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
  3. Mushroom Ragout: In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.
  4. In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
  5. Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
  6. Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese.
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