Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta.
- 1 cup polenta
- 4 cups water
- 4 tablespoons butter
- 6 ounces crimini mushrooms, sliced
- 4 ounces shimeji mushrooms, bottoms removed
- 2 fresh shiitake mushrooms, stems removed and sliced
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- 1/4 pound Fontina cheese, sliced
Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes.
Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes.
When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes. Servings: 6 as appetizer.
Per serving: 241 calories; 14 g fat (9 g saturated fat; 52 percent calories from fat); 20 g carbohydrates; 42 mg cholesterol; 640 mg sodium; 9 g protein; 2 g fiber.
Again, the polenta technique comes from Golden Pheasant polenta.
- 1 cup polenta
- 4 cups water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 pound pancetta, cut in 1/2-inch cubes
- 1/2 cup diced onion
- 1/4 cup diced carrot
- 2 tablespoons diced celery
- 3 cloves garlic, minced
- 2 cups chopped tomatoes, with their juice
- Salt and freshly ground black pepper
- 1 ounce grated Parmigiano-Reggiano
Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes. Taste and add more salt if necessary.
While the polenta is baking, heat the olive oil over medium heat in a large skillet. Add the diced pancetta and cook until it is browned, about 10 minutes.
Pour off all but about 1 tablespoon of the fat and add the onion, carrot and celery, and cook until the vegetables have softened, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the chopped tomatoes, season with one-half teaspoon salt and freshly ground black pepper, and cook until the liquid has all but evaporated and the tomatoes have thickened into a sauce, about 15 minutes. Season to taste with salt and pepper, and remove from the heat.
When the polenta is fully cooked, spoon the pancetta and tomato sauce over the top. Scatter the Parmigiano-Reggiano over the top and return to the oven to bake until the cheese is melted, about 10 minutes. Servings: 6 as an appetizer.
Per serving: 253 calories; 15 g fat (6 g saturated fat; 53 percent calories from fat); 23 g carbohydrates; 23 mg cholesterol; 771 mg sodium; 5 g protein; 2 g fiber.