Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout and Grilled Spring Asparagus Recipe - Allrecipes.com
Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout and Grilled Spring Asparagus Recipe

Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout and Grilled Spring Asparagus

Recipe by  

"Lindsay® Black Olives are a wonderful addition to this savory polenta. Polenta is roasted in the oven, plated over a warm mushroom ragout, and finished with zesty grilled asparagus."

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Original recipe makes 6 servings Change Servings
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Directions

  1. For the Polenta: 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.
  2. Roasting: 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.
  3. For the Mushroom Ragout: Saute 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.
  4. For the 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.
  5. Assembly: Place roasted polenta on warm mushroom ragout and top with asparagus. Top with shaved or grated Parmesan cheese.
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Reviews More Reviews

Jul 25, 2005

As bland as the day is long, unless you can get fresh morels and fresh olives. Don't bother otherwise- if you can only get dehydrated morels and canned olives, pass on this recipe.

 
May 19, 2005

This was amazingly good and pretty simple. I reduced the liquid in the polenta to 1 cup milk and 2 cups stock and cooked the polenta for about 20 minutes. By making the polenta the night before, the final cooking time isn't a burden after work. You can get morels in a lot of farmer's markets in the spring or in nice groceries with big produce sections. Of course, the best alternative is to have a coworker who brings you them from his home in the mountains! It's important to "cultivate" friends like these!

 

3 Ratings

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Nutrition

  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 36.7 g
  • 56%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 973 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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