Mushroom Celeriac Leek Ragout with Creamy Baked Polenta

Mushroom Celeriac Leek Ragout with Creamy Baked Polenta

Mushroom Celeriac Leek Ragout IngredientsComforting, Satisfying, Umami-Rich Mushroom Celeriac Ragout Spooned Over Soft, Luscious, Baked Polenta

After a few warm and comforting bites, it became obvious that cold weather had met its match. Each bite so satisfying, so luscious, so nurturing. Mushroom Celeriac Leek Ragout with Creamy Baked Polenta now tops my list for our “forget-the-turkey” Thanksgiving dinner.

Mushroom Celeriac Leek Ragout with Creamy Baked PolentaEntertaining with ease

This delicious pairing makes for an excellent dish for entertaining. As the Mushroom ragout can be two-thirds made in advance. With only about fifteen minutes needed to finish it just before serving. And, perhaps best of all, the polenta bakes to creamy perfection unattended.

No. Stirring. Required

Classic Italian polenta takes about 45 minutes to an hour for the Cremini Mushroomsindividual grains to swell and become fully cooked. And all the while, the cook is required to stir the polenta every five minutes to avoid lumps, to prevent it from forming a skin or from sticking on the bottom of the pot and burning.

Here’s where no-stirring-required Baked Polenta comes to your rescue. Giving you time to prepare the rest of the meal, enjoy your guests, or perhaps take a quick nap.

Now you know

  • A ragout (rah/goo) is a French-style, usually slow-cooked, stew made with just vegetables or meat or fish and vegetables.
  • Whereas, ragù refers to Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes.

Celeriac aka celery root

The freshest celeriac—the kind you find at the farmers markets—still have their greens attached. Celeriac aka Celery RootWith or without their greens, choose firm celeriac that feel heavy for their size. Avoid those that are dry or wrinkled or have really dark brown spots on their skin (versus the light brown ones in this picture).  Plus, the smoother the skin the easier they are to peel.

Preparation tips:

  • Rinse and brush off any excess dirt.
  • Slice off a thin section from both the bottom and top.
  • Peel with a vegetable peeler or a sharp knife.
  • Rinse in cool water to remove any remaining dirt or debris.
  • Cut as directed in your recipe.

Healthy Holidays Cooking Class – Contact Me Today

Enjoy Mushroom Celeriac Leek Ragout with Creamy Baked Polenta for lunch in my upcoming December 7th Healthy Holidays Cooking Class. Learn New Recipes, Time-Saving Tips and Techniques for Success

Join me on Saturday, December 7, 2019 from 10:30-2:30ish in Bozeman, Montana.
Healthy Holidays Cooking Class includes Lunch & Detailed Recipes.

Mushroom Celeriac Leek Ragout with Creamy Baked PolentaMushroom Celeriac Leek Ragout with Creamy Baked Polenta

Comforting, satisfying, umami-rich.
For ease in entertaining, prepare the ragout through Step 6. Then, fifteen minutes before you are ready to serve, resume with Step 7.
Delicious leftovers. . .or, you could easily cut the recipe in half.

Makes 8+ servings                              Printer-Friendly Recipes
Total time  1 ½ hours

Ingredients

Creamy Baked Polenta with Corn and Goat Cheese Recipe follows

  • 1 cup dried porcini or mixed mushroomsDried Mushroom Mix
  • 2 cups boiling water
  • ¼ cup extra-virgin olive oil, divided
  • ¾ -pound cremini mushrooms, quartered or cut into 6ths if very large (6 ½ cups)
  • 3 tablespoons butter, divided
  • ⅛ teaspoon sea salt
  • 8 twists freshly ground pepper
  • 3-4 medium shallots, thinly sliced (½ cup)
  • 1 bay leaf
  • 2 4-inch fresh rosemary sprigsMushroom Ragout Ingredients
  • 4 4-inch fresh thyme sprigs or ½ teaspoon dried thyme leaves
  • 1-pound celeriac (celery root), peeled and ½ -inch diced (1½ cups)
  • 2-3 medium leeks, white and tender green parts only, thinly sliced (3 cups)
  • 2 cups soaking liquid from mushrooms and unsalted vegetable stock
  • 1 tablespoon tomato paste, double concentrated

Garnish

  • ½ cup coarsely chopped flat leaf parsley
  • ½ cup thinly sliced scallions, white and dark green parts

Preparation

  1. Prepare the polenta. Recipe follows.
  2. Prepare the ragout. In a small, heatproof bowl, soak the dried porcini or mushroom mix in 2 cups boiling water until softened, about 15 minutes. Sauteed Cremini and Rehydrated MushroomsDrain well, saving the liquid. Discard any tough mushroom stems. Then coarsely chop the porcini or remaining mixed mushrooms.
  3. Pour 2 tablespoons of the olive oil into a 12-inch sauté pan over moderately high heat. Stir in both the cremini mushrooms and the coarsely chopped, rehydrated mushrooms. Cook stirring occasionally to keep them from sticking. After 8 minutes, stir in 1 tablespoon of the butter. Lightly season with salt and freshly ground pepper. Transfer the mushrooms to a bowl and set aside.
  4. Add the remaining 2 tablespoons of olive oil to the sauté pan over medium low heat. Stir in the sliced shallots, diced celeriac, rosemary and thyme. Cover the pan and cook, stirring occasionally, until softened, about 8 minutes.
  5. Stir in the sliced leeks. Cover the pan and cook until they and the celeriac are tender, about 5 minutes longer.
  6. Remove the thyme and rosemary sprigs and raise Leeks Sauteed with Celeriacthe heat to medium. Stir in the tomato paste; cook for 3 minutes. NOTE: The Mushroom Ragout can be made ahead to this point. If doing so, remove the pan from the heat.
  7. Return the mushrooms to the sauté pan. Pour in the mushroom soaking liquid combined with enough vegetable stock to equal 2 cups. Add the bay leaf. Bring to a boil. Lower the heat so the ragout simmers over moderate heat for 10 minutes.
  8. Off the heat, stir in the remaining 2 tablespoons of butter. Season to taste, if necessary, with additional salt and freshly ground pepper.
  9. Serve Mushroom Celeriac Leek Ragout spooned over Creamy Baked Polenta. Garnish with chopped parsley and thinly sliced scallions.

Creamy Baked Polenta with Corn and Goat Cheese

Creamy Baked Polenta with Corn and Goat Cheese

  • Polenta makes an excellent replacement for potatoes, pasta or rice.
  • Although coarse, medium or finely ground cornmeal works for making polenta, coarsely ground is my favorite.
  • Polenta can be served soft and creamy or poured out onto a lightly-oiled baking pan and chilled. When firm, cut the polenta into triangles, rectangles or rounds for sautéing or grilling.
  • Naturally gluten-free.

Makes 8+ servings                              Printer-Friendly Recipes
Active time  10 minutes
Total time  about 80 minutes

Ingredients

  • 1 ¼ cups organic, coarsely-ground polenta
  • 7 ½ cups water
  • 2 teaspoons sea salt
  • 2 ½ tablespoons butter, divided
  • ¾ cup fresh or frozen, defrosted corn at room temperature
  • 2 ½ ounces crumbled soft goat cheese

Instructions

  1. Heat the oven to 350 degrees.
  2. Whisk together the polenta, water and salt in a 2-quart baking dish. Put the uncovered dish in the oven and bake for 65 minutes.
  3. Remove the polenta from the oven. With a rubber spatula, stir in 1 tablespoon of the butter. Taste the polenta.
    • If the grains are swollen and soft, stir in the corn and the goat cheese.
    • If the polenta grains are not quite cooked, return the polenta to the oven for another 10 minutes. Then stir in the corn and cheese. Adjust the salt to taste.
    • If the polenta has become too thick, stir in a little more water.
  4. Baked Polenta can stay warm and creamy for another 10 – 20 minutes in a turned-off oven.
  5. Just before serving, stir in the remaining 1 tablespoon of butter and adjust the salt to taste.

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