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Full Online Book HomeLearning KitchenBeansandgrains - Polenta Gratin With Mushrooms And Tomato
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Beansandgrains - Polenta Gratin With Mushrooms And Tomato Post by :hadeajayi Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2727

Click below to download : Beansandgrains - Polenta Gratin With Mushrooms And Tomato (Format : PDF)

Beansandgrains - Polenta Gratin With Mushrooms And Tomato

3/4 cup yellow cornmeal
2 1/4 cups water
2 1/2 tbsp. olive oil -- + extra for dish
1 large onion -- finely diced
2 small bay leaves
1/2 tsp. dried thyme
1 tsp. dried marjoram -- or basil
12 oz. mushrooms (to 16 oz.) -- sliced
3 cloves garlic -- chopped
salt and pepper
1/2 cup dry red or white wine
2 cups tomato puree or crushed tomatoes
1 cup provolone or Monterey Jack -- grated
1/4 cup Parmesan cheese -- freshly grated

Lightly oil or butter a 2 qt microwaveable casserole dish and have a sheet pan nearby. Preheat the oven to 400°F.

Microwave method for making polenta:
Place cornmeal, water and salt in a 2 qt casserole that is microwaveable. Whisk well to get out lumps. Place in microwave, uncovered, and cook for 3 minutes. Open and stir well. Place back in microwave and cook for another 3-5 minutes, uncovered. If not fully cooked, put back in for another 2 minutes. Stir well after each cooking period.

When done, place half of the cooked mixture onto the prepared sheet pan. Spread with a spatula, roughly to the size of the casserole. Set aside.

Heat the oil in a large skillet over medium heat. Add the onion and herbs and cook, stirring frequently, until the onion is browned around the edges, about 10 minutes. Raise the heat to high and add the mushrooms, garlic and 1/2 tsp. salt. Saute until the mushrooms are browned in places, about 5 minutes. Add the wine, simmer until it's completely reduced, then add the tomato puree. Simmer for 5 minutes then taste for salt and pepper.

Spread half of the mushrooms over the polenta in the casserole. Cover with half of the cheeses, then cover with a second layer of polenta. (For ease, cut it into smaller pieces, then place them over the tomato). Cover with the remaining sauce and cheeses.

Bake until the casserole is bubbly and hot throughout, abuot 25 minutes.
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