*  Exported from  MasterCook II  * 
  
                     Baked Polenta With Mushroom Ragout 
  
 Recipe By     : Gormet December 1993 
 Serving Size  : 6    Preparation Time :1:30 
 Categories    : Vegetables 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         Mushroom Ragout: 
    1      large         onion -- chopped fine 
    4      cloves        garlic -- minced 
    1      teaspoon      dried rosemary -- crumbled 
    3      tablespoons   olive oil 
    1      pound         white mushrooms -- sliced thin 
    1      package       fresh shitake mushrooms -- quartered if large 
    1      tablespoon    tomato paste 
    1      cup           dry red wine 
    1      tablespoon    cornstarch 
    1 1/3  cups          beef broth 
    2      teaspoons     Worcestershire sauce 
                         Polenta: 
    6      cups          water 
    1      tablespoon    olive oil 
    2      tablespoons   unsalted butter -- cut into pieces 
    1      cup           parmesan cheese -- freshly grated 
      1/3  cup           parsley -- minced, fresh 
      1/4  pound         mozzarella cheese -- diced fine 
  
  Make the mushroom ragout: In a large deep skillet cook the onion, the
 garlic, and the rosemary in the oil over moderate heat, stirring, until the
 onion is softened, add the mushrooms and salt to taste, and cook the
 mixture over moderately high heat, stirring, for 10 minutes, or until the
 liquid the mushrooms give off is evaporated. Stir in the tomato paste and
 the wine and boil the mushroom mixture until most of the liquid is
 evaporated. In a small bowl stir the cornstarch into the broth, add the
 mixture and the Worcestershire sauce to the mushroom mixture, and bring the
 ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it
 with salt and pepper. 
  
 In a large heavy saucepan bring the water with the oil to a boil and add 1
 cup of the cornmeal, a little at a time, stirring constantly. Reduce the
 heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring
 constantly, and bring the mixture to a boil. Remove the pan from the heat
 and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and
 pepper to taste. 
  
 Spread one third of the polenta evenly in a buttered 13- by 9-inch baking
 dish and chill the polenta sheet for 20 minutes, or until it is firm. While
 the polenta is chilling, working quickly, spread half the remaining polenta
 in a buttered 3-quart shallow baking dish, top it with half the mushroom
 ragout, and top the ragout with the mozzarella. Spread the remaining
 polenta quickly over the mozzarella and top it with the remaining ragout. 
  
 Invert the polenta sheet onto a work surface and with 1 or more star-shaped
 cutters cut out as many stars as possible. Arrange the stars decoratively
 on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The
 layered polenta may be prepared up to this point 2 days in advance and kept
 covered and chilled. 
  
 Preheat the oven to 400F. Bake the layered polenta in the upper third of
 the oven for 30 to 40 minutes, or until the polenta stars are golden. 
  
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