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home > recipes > casseroles > baked polenta with mushroom ragout
from US Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cornmeal Lent Mushrooms Polenta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baked Polenta Mushroom Ragout 1/2 cup Dried Porcini Mushroom 2 Tsps Butter 1 Lg Shallot -- minced 1 Clove Garlic -- minced 1 Lb Mushrooms -- sliced 1/3 cup Parsley -- minced Preheat oven to 350. Combine cornmeal with 4 cup water in 1 1/2-quart baking dish. Add salt, pepper, and butter. Bake, uncovered, 40 minutes. Stir and add cheese. Bake 10 minutes more. Let stand 5 minutes. Meanwhile, soak porcini mushrooms in 1 1/2 cup hot water until soft (about 15 minutes). While they soak, melt butter in large skillet. Add shallot and saute. Add garlic, cook 2 more minutes. Add fresh mushrooms. Cook 4-5 minutes or until soft. Strain porcinis, reserving liquid. Chop. Add liquid and mushrooms to fresh mushrooms. Cover. Reduce heat to low and cook until mushrooms are completely limp, 8-15 minutes. Uncover. Increase heat to high and cook until liquid is almost absorbed, 7-8 minutes. Stir in parsley. Serve mushrooms over polenta. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 5g Fat (14.4% calories from fat); 12g Protein; 58g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.

Baked Polenta with Mushroom Ragout


average rating = 3 stars(3.00001 comment available)
SUBMITTED BY
list all recipes for CASSEROLES (80)
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list all recipes by MFORTINO2000 (5)


   

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keyword: baked
keyword: polenta
keyword: mushroom
keyword: ragout
ethnicity: italian
recipes for casseroles
recipes by mfortino2000
Email Address:
(posted March 9, 2004)

from US

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Cornmeal Lent
Mushrooms
Polenta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Baked Polenta
Mushroom Ragout
1/2 cup Dried Porcini
Mushroom
2 Tsps
Butter
1 Lg
Shallot -- minced
1
Clove Garlic -- minced
1 Lb Mushrooms -- sliced
1/3 cup
Parsley -- minced

Preheat oven to 350.
Combine cornmeal with 4 cup water in 1 1/2-quart baking dish. Add salt, pepper, and butter. Bake, uncovered, 40 minutes. Stir and add cheese. Bake 10 minutes more. Let stand 5 minutes. Meanwhile, soak porcini mushrooms in 1 1/2 cup hot water until soft (about 15 minutes). While they soak, melt butter in large skillet. Add shallot and saute. Add garlic, cook 2 more minutes. Add fresh mushrooms. Cook 4-5 minutes or until soft. Strain porcinis, reserving liquid. Chop. Add liquid and mushrooms to fresh mushrooms. Cover. Reduce heat to low and cook until mushrooms are completely limp, 8-15 minutes. Uncover. Increase heat to high and cook until liquid is almost absorbed, 7-8 minutes. Stir in parsley. Serve mushrooms over polenta.

Cuisine: "Italian"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 306 Calories; 5g
Fat (14.4% calories from fat); 12g Protein; 58g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.



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from Yardley, PA, United States wrote:0  0

I just prepared this and thought I'd fill in the missing measurements. For the polenta, I used 3 - 3 1/2 cups of corn flour, 2 tsp salt, 1 tsp pepper and 1 Tblsp butter. The recipe turned out pretty well although the only part that's detailed is the ragout.
3 starsFebruary 19, 2006


 
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