Broiled Medallions of Polenta with Mushroom Ragout

Name: Broiled Medallions of Polenta with Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1 cup cornmeal or 1 cup course-ground polenta; ½ cup chopped bell pepper; 1 tablespoon chopped garlic; 1 tablespoon butter; 4 teaspoons chopped assorted herbs; ⅛ cup butter; ½ cup asiago cheese; ¼ cup asiago cheese (to garnish); 3 tablespoons melted butter (, for garnish); 1 teaspoon chopped garlic; 3 cups assorted rough cut or quartered mushrooms (crimini, buttons, oyster, shiitake); ½ cup sliced leek; 1 tablespoon herbs; 1 tablespoon scallion; ⅛ cup diced, seeded tomatoes; 2 cups brown vegetable stock, slightly thickened with brown roux; ⅛ cup madeira wine; 36 pieces waffle-cut sauteed carrots; 18 pieces sauteed asparagus

Servings: persons

5 cups vegetable stock
1 cup cornmeal or 1 cup course-ground polenta
½ cup chopped bell pepper
1 tablespoon chopped garlic
1 tablespoon butter
4 teaspoons chopped assorted herbs
⅛ cup butter
½ cup asiago cheese
¼ cup asiago cheese (to garnish)
3 tablespoons melted butter (, for garnish)
1 teaspoon chopped garlic
3 cups assorted rough cut or quartered mushrooms (crimini, buttons, oyster, shiitake)
½ cup sliced leek
1 tablespoon herbs
1 tablespoon scallion
⅛ cup diced, seeded tomatoes
2 cups brown vegetable stock, slightly thickened with brown roux
⅛ cup madeira wine
36 pieces waffle-cut sauteed carrots
18 pieces sauteed asparagus

1
Bring vegetable stock to boil in heavy sauce pot.
2
Whip in cornmeal and lower heat just below a boil.
3
Simmer 1 hour.
4
Saute vegetables with garlic in 1 tablespoon butter and then add to the polenta.
5
Add herbs, 1/2 cup Asiago cheese, and 1/8 cup butter.
6
Whip together.
7
Adjust seasoning to taste with salt and pepper.
8
Pour this mixture in a well-buttered 9-by-13-inch glass baking dish.
9
Smooth out the polenta and lay a buttered waxed paper sheet on top.
10
Refrigerate overnight until cooled and firm.
11
Cut out 18 shapes of your choice, place on buttered cookie sheet, and top with a pinch of Asiago and 1/2 teaspoon melted butter.
12
Bake at 400 degrees for 20 minutes or until cheese browns.
13
Meanwhile, prepare the Mushroom Ragout (see below).
14
Mushroom Ragout-----------------.
15
In a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil.
16
Deglaze with Madeira wine.
17
Add stock and other ingredients.
18
Adjust seasoning.
19
Spoon over three polenta medallions on plate.
20
In the center, garnish with purple potato puree (see above recipe); place waffle-cut carrots and asparagus spears between polenta shapes.

830

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 cups vegetable stock, 1 cup cornmeal or 1 cup course-ground polenta, ½ cup chopped bell pepper, 1 tablespoon chopped garlic, and more.

Yes, Broiled Medallions of Polenta with Mushroom Ragout falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!