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Mains, Sides, Vegetarian

Polenta souffle with mushroom ragout

Polenta souffle with mushroom ragout
Los Angeles Times

Dear SOS: I recently had the most delicious polenta souffle with mushroom sauce at the Grand Cafe in the Hotel Monaco in San Francisco. Could you obtain the recipe? SONJA PLAHN Lancaster DEAR SONJA: The nice thing about this recipe ... Read more

Total time: 1 hour 10 minutes | Active work time: 25 minutes | Serves 6

Souffle

  • 3 cups milk
  • 1/2 cup polenta
  • 1/2 cup cornmeal
  • 4 eggs, separated
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 teaspoons salt
  • 3 tablespoons baking powder
  • 1 1/2 tablespoons sugar
  • Olive oil, for greasing

Step 1Heat milk in saucepan over medium heat until bubbles form around edges. Stir in polenta and cornmeal and whisk until thickened, about 3 to 4 minutes. Cool about 10 minutes, then stir in egg yolks, butter, salt and baking powder.

Step 2Beat egg whites with sugar until stiff, 2 to 3 minutes. Lightly fold half egg white mixture into polenta. Fold in remaining egg white mixture. (Always add egg white in 2 or more steps to evenly incorporate). Pour polenta mixture into well-oiled 2-quart baking dish or souffle dish. Bake at 350 degrees until polenta is puffy and browned, 45 to 50 minutes.

Mushroom ragout

  • 2 tablespoons olive oil
  • 4 ounces mixed specialty mushrooms, such as oyster, shiitake, cremini and morel, sliced
  • 2 tablespoons minced shallots
  • 2 tablespoons Madeira
  • 3/4 cup veal or chicken stock
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 tablespoon butter
  • Salt, pepper

Step 1Heat oil in skillet over medium-high heat. Add mushrooms with shallots and saute until tender, 5 minutes. Add Madeira and stock. Cook over medium heat until reduced and slightly thickened, 5 minutes. Stir in tarragon, butter and salt and pepper to taste.

Step 2Pour mushroom ragout onto serving platter and spoon Souffle over top.


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