Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout

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Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout  

Polenta;

3 cups vegetable stock

2 cups milk

1 cup polenta

1 cup black olives, pitted, roughly chopped

1 tbsp. garlic, chopped

1 cup Parmesan cheese, grated

salt and black pepper to taste

1 1/2 tsps. fresh rosemary, chopped

2 tbsps. olive oil

 

Mushroom Ragout;

1 medium yellow onion, sliced

1 tbsp. butter

2 cups fresh morel mushrooms, sliced

1 cup oyster mushrooms, sliced

1 tbsp. chopped garlic

1 cup red chard, shredded 1 tomato, diced

1 cup vegetable stock

salt and black pepper to taste

fresh thyme, chopped

 

Grilled Asparagus;

1 lb. medium asparagus

salted water

ice water

1/2 cup olive oil

2 tbsps. balsamic vinegar

1 red onion, thinly sliced

salt

red chili flakes

 

Polental Bring stock and milk to a boil. In a slow stream, add polenta, stirring

constantly. Lower heat to medium and cook 2 1/2 hours, stirring occasionally. In

the last 1/2 hour, add Lindsay® Black Olives, chopped garlic and grated Parmesan

cheese. Season with salt, black pepper and chopped fresh rosemary. Pour onto

oiled baking sheet and let cool 2 hours or overnight.

 

Preheat oven to broil. Invert baking sheet onto cutting surface, allowing

polenta to slip out in one piece. Add olive oil to baking pan. Heat pan under

broiler until just smoking. Cut polenta in to 6 even squares. Carefully add to

hot pan and turn when lightly brown, approximately 3 minutes. Cook 2 more

minutes and remove from pan. Keep warm.

Mushroom Ragout; Sauté sliced yellow onion in butter until lightly caramelized.

Add washed morel mushrooms and oyster mushrooms. Cook 5 minutes or until soft.

Add chopped garlic and cook 1 minute. Add shredded red chard, diced tomato and

stock. Reduce on high heat for 3 minutes. Season with salt, black pepper and

chopped fresh thyme. Keep warm.

 

Grilled Asparagus; Trim white ends off asparagus. Blanch in salted water for 1

1/2 minutes or until just soft. Shock in ice water, remove and dry when

completely cold. Marinate asparagus for 1 hour in olive oil, balsamic vinegar

and thinly sliced red onion. Remove from marinade. Season with salt and red

chili flakes. Grill over charcoal 3 minutes or until lightly charred on all

sides. Keep warm.

Place roasted polenta on warm mushroom ragout and top with asparagus. Top with

shaved or grated Parmesan cheese.