Polenta Triangles with Mushroom Shallot Ragout

[Guest guest]

Hi everyone,

 

In the last few years I've really started to love polenta, or the finer

grain--corn meal. It's so economical and easy to make I can't believe we

never ate it growing up. One of my quick meals is to make corn meal mush

(polenta--see recipe below) and top it with a Morningstar Farms Chick Patty,

spaghetti sauce, and parmesan cheese.

 

I've heard some people eat corn meal mush sweetened as a breakfast food.

Has anyone ever tried this and do you have a recipe?

 

I made this the other night to rave reviews from my husband:

 

Polenta Triangles with Mushroom Shallot Ragout

 

1 cup polenta or corn meal (I use corn meal, as the taste is the same and it

cooks faster)

1 tablespoon margarine (I use Smart Beat--no transfatty acids and tastes

really buttery)

1 veggie bouillon cube

4 cups water

About 20 crimini or other mushrooms, wiped clean and sliced chunky

2 shallots minced

1 tablespoon olive oil

1 tablespoon lite soy sauce

2 tablespoons water

A bit of spray oil

Optional shredded or shaved parmesan cheese for the top

 

In a sauce pan boil the 4 cups water and the veggie bouillon cube. When its

boiling add the 1 cup polenta and the margarine. Turn down heat to a simmer

and stir almost constantly until the mixture is nice and thick. Spray a an

8x8 or 8x10 baking pan with a bit of oil and pour in the polenta. You will

need to cool it completely before slicing, so you can do this step a day

ahead and keep it in the fridge or you can do my trick of placing the pan in

the freezer while you begin the ragout.

 

Heat the tablespoon of olive oil in a saucepan and sauté the shallots for

about 2 minutes over medium heat. Add the soy sauce, 2 tablespoons of

water, and the mushrooms. Stir well then turn heat down to a simmer.

Simmer about 10 minutes covered. You want to cover this so you don't lose

any of the liquid the mushrooms will give up as they cook.

 

When the polenta is cool, turn it out onto a cutting board and cut into

triangles. Coat a nonstick frying pan with a bit of spray oil and then

lightly fry the polenta until it's heated through. This is even better if

you can grill the polenta and make nice grill marks on it.

 

Top the polenta triangles with the mushroom ragout and add a bit of parmesan

if you desire.

[Guest guest]

On Thu, 3 Oct 2002 08:28:10 -0700, PT wrote:

 

>

>I've heard some people eat corn meal mush sweetened as a breakfast food.

>Has anyone ever tried this and do you have a recipe?

>

 

No, I've never eaten cornmeal mush as a breakfast. But I

have a WONDERFUL recipe for 'Tennessee Cornmeal Cakes'.

Served with real maple syrup, these are absolute ambrosia.

 

They are very cornmeal-ish though and those people who don't

really like cornmeal will probably not like them. I adore

them! Oh yum!

 

 

* Exported from MasterCook *

 

Tennessee Cornmeal Cakes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cornmeal

1/2 teaspoon baking soda

2 1/2 cups buttermilk

2 eggs

2 tablespoons oil

 

Mix wets. Mix dries. Mix wets and dries together. Batter

should be a bit thin. You want crisp, thin cakes. Cook

like pancakes.

 

Description:

" Wonderful, wonderful cornmeal cakes "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 407 Calories; 11g Fat

(25.7% calories from fat); 14g Protein; 61g Carbohydrate; 5g

Dietary Fiber; 99mg Cholesterol; 348mg Sodium. Exchanges: 3

1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2

Fat.

 

Serving Ideas : Serve with butter and real maple syrup.

 

----------------

 

Pat

 

--

Pat Meadows

Books, books! Low prices.

Music CDs too!

http://www.wellsborocomputing.com/sales.html

[Guest guest]

, Pat Meadows <pat@m...> wrote:

> On Thu, 3 Oct 2002 08:28:10 -0700, PT wrote:

>

> >

> >I've heard some people eat corn meal mush sweetened as a breakfast

food.

> >Has anyone ever tried this and do you have a recipe?

> >

>

> No, I've never eaten cornmeal mush as a breakfast. But I

> have a WONDERFUL recipe for 'Tennessee Cornmeal Cakes'.

> Served with real maple syrup, these are absolute ambrosia.

>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

These sound very good, and very much like an Iroquois recipe I once made in

school. However they didn't have eggs, and the batter was thicker. I fried

them in vegetable oil, but I think the native americans used other animal fats

to fry theirs. They served them with maple syrup, too.

 

I will have to troll around and see if I can find that recipe. Yum.

 

~ F

 

 

I met, not long ago, a young man who aspired to become a novelist.

Knowing that I was in the profession, he asked me to tell him how he should

set to work to realize his ambition. I did my best to explain. 'The first

thing,'

I said, 'is to buy quite a lot of paper, a bottle of ink, and a pen. After

that you merely have to write.'

-Aldous Huxley, novelist (1894-1963)