Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese Recipe. Easy, Fast and Cheap.
Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
Ingredients
Prepare your culinary canvas with the following essentials for Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese:
- 2 cups whole milk
- 2 cups low-salt chicken broth
- 1 bay leaf
- 1 cup polenta (coarse cornmeal)*
- 1/2 cup (packed) coarsely grated Comté cheese
- 2 tablespoons (1/4 stick) butter
- 3 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
- 1/4 cup finely chopped shallots
- 2 teaspoons balsamic vinegar
- 1/4 cup low-salt chicken broth
- 1/3 cup crème fraîche or whipping cream
- 1/3 cup chopped fresh parsley, divided
- 1/3 cup (packed) coarsely grated Comté cheese
Preparation
Let’s dive into the culinary symphony of Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese with these simple steps:
Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
Comté is a semi-firm, Gruyère-style cow’s-milk cheese made primarily in France’s Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
*Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
Benefits of Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese is a breeze for all skill levels.
Cooking Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Cooking Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese cooked to slow-cooked perfection!
Conclusion about Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
As we conclude our culinary exploration with Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese Recipe.