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Polenta Gratin with Mushroom Bolognese

Servings:
Serves 4 Servings
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Ingredients

For the Bolognese Sauce
  • 2 tablespoon peanut oil
  • 1 tablespoon onion
  • 1 tablespoon carrot
  • 1 stalk celery
  • 1 stalk Kosher salt and ground black pepper
  • 1 clove garlic
  • 12 ounce wild and cultivated mushrooms
  • 1 tablespoon leaves
  • 1 tablespoon tomato
  • 1 cup brown chicken stock
For the polenta
  • 2 tablespoon peanut oil
  • 1 tablespoon onion
  • 1 tablespoon carrot
  • 1 stalk celery
  • 1 stalk Kosher salt and ground black pepper
  • 1 clove garlic
  • 12 ounce wild and cultivated mushrooms
  • 1 tablespoon leaves
  • 1 tablespoon tomato
  • 1 cup brown chicken stock
  • 1 cup polenta
  • 1 cup Kosher salt
  • 1/4 cup olive oil
  • 4 tablespoon Parmigiano reggiano cheese

Preparation

Baking Directions:

1.

Preparing the Bolognese sauce.

Heat the peanut oil in a large skillet over medium heat until it moves easily across the pan.

Add the onion, carrot, celery, salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

  Add the garlic, cook for 1 minute, and then add the mushrooms and thyme leaves.

  Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes.

  Add the tomato, cook for about 2 minutes more, and then add the stock 2 tablespoons at a time, bringing the pan to a simmer before each addition.

  Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes.

  Set aside to cool.

2.

Making the polenta.

Bring 4 cups of water to a boil in a saucepan over high heat.

  Add a pinch of salt and gradually whisk in the polenta.

  Stirring constantly, bring the polenta to a boil, and then reduce the heat to low.

  Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes.

  Stir the olive oil and salt into the polenta and remove it from the heat.

3.

Assembling the gratin.

  Heat the oven to 350 degrees.

  Spoon half the polenta into a medium baking dish (an 11-inch oval dish works well) and cover with half of the sauce.

  Spoon in the remaining polenta, spread it evenly, and then sprinkle with Parmigiano Reggiano cheese.

  Transfer the remaining sauce to a small saucepan and reserve.

4.

Bake the gratin until the top is golden, about 40 minutes.

Just before serving, warm the reserved sauce over low heat.

  Divide the gratin and sauce between 4 plates, top with sauce and serve.

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