Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Broiled Polenta with Mushroom Ragout 4.0 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 1 hrs Servings: 4 This polenta with mushrooms and goat cheese can be a side dish or a meal in itself. Ingredients For the Broiled Polenta: 1 tablespoon olive oil, plus more for pan and baking sheet 1 recipe Soft Polenta For the Mushroom Ragout: 2 tablespoons olive oil ½ large red onion, finely chopped 2 packages (10 ounces each) white or cremini mushrooms, halved (or quartered, if large) Coarse salt and ground pepper ½ teaspoon crushed dried rosemary 2 tablespoons tomato paste 1 teaspoon balsamic vinegar 4 ounces goat cheese, crumbled (about 1 cup) Wilted Spinach and Cherry Tomatoes, optional Directions Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days. Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes. Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar. Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired. Rate it Print