Crispy Polenta Cakes With Cherry And Mushroom Ragu Recipes

CRISPY POLENTA CAKES WITH CHERRY-AND-MUSHROOM RAGU

Steps:

• Bring water and milk to just below a boil in a medium saucepan over high. Reduce heat to low, and whisk in polenta, cheese, 1/2 teaspoon of the garlic, and 1/8 teaspoon of the salt. Cook, whisking constantly, until mixture thickens and begins to pull away from sides of pan, about 3 minutes.
• Spoon polenta mixture into an 8-inch square baking pan lined with plastic wrap. Top with another layer of plastic wrap, and press mixture into an even layer in pan. Freeze until set, about 45 minutes.
• While polenta sets, heat 1 tablespoon of the butter in a large skillet over medium-high until sizzling. Add mushrooms; cook, undisturbed, until bottoms have browned, about 4 minutes. Continue to cook, stirring occasionally, until tender and browned all over, about 8 minutes.
• Reduce heat to medium. Add shallot, thyme, and remaining 1/2 teaspoon garlic. Cook, stirring often, until fragrant, 1 to 2 minutes. Stir in vegetable broth, balsamic, and remaining 2 tablespoons butter. Continue to cook, stirring constantly, until sauce is well blended, about 1 minute. Remove from heat; stir in Brussels sprout leaves and cherries, and cover to keep warm.
• Turn polenta mixture out onto a cutting board, and cut into 4 (3-inch) circles using a round cutter. (Reserve remaining polenta mixture for another use.) Heat oil in a large nonstick skillet over medium-high; swirl to coat. Add polenta cakes to hot oil, and cook until golden brown and crisp, about 4 minutes per side.
• Place 1 polenta cake on each of 4 plates; top each with 3/4 cup of the cherry-mushroom ragu.

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE

Steps:

• For polenta:
• Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For mushroom ragout:
• Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
• Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
• Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
• MORE INFO:
• Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
• *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.