Polenta gratin with mushroom ragout

Name: Polenta gratin with mushroom ragout
Prep time: 70 min
Total time: 200 min
Yield: 6
Ingredients: 1 ⅕ litre milk; 120 g Parmesan; 2 tbsp butter; 1 onions; 1 garlic cloves; 100 g celeriac; 2 carrots; 300 g mushrooms; 400 g mixed mushrooms; ½ bunch flat-leaf parsley; 330 g Polenta Farina Bona Onsernone; 2 tbsp olive oil; 2 tbsp tomato puree; 2 dl vegetable bouillon; salt and pepper to taste; 2 bay leaves; 3 thyme sprigs; 1 ½ dl red wine

main dish

Total: 3 hr 20 min. | Active: 1 hr 10 min.

vegetarian

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The cultivation of corn and subsequent production of polenta has a long tradition in Ticino. The traditional mills in the Onsernone valley not only produce polenta but also "farina bona", a flour made from toasted corn. The toasting process gives the corn its special popcorn flavour. For this autumn gratin recipe, we have used Onsernone polenta – a blend of bramata and farina bona – together with an autumnal mushroom ragout.

Corinne and Bettina - nom-nom

Ingredients

for 6 person

Polenta
1 ⅕ litre	milk
330 g	Polenta Farina Bona Onsernone (Slow Food)
80 g	Parmesan or mature Alpine cheese, grated
	salt and pepper to taste

Mushroom ragout
2 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
100 g	celeriac, cut into approx. 1 cm cubes
2	carrots, cut into approx. 1 cm cubes
2 tbsp	tomato puree
2	bay leaves
3	thyme sprigs
1 ½ dl	red wine (e.g. Merlot)
2 dl	vegetable bouillon
2 tbsp	butter
300 g	mushrooms
400 g	mixed mushrooms (e.g. porcini, chanterelle, cut into pieces)
½ bunch	flat-leaf parsley, finely chopped
	salt and pepper to taste

Gratin
40 g	Parmesan or mature Alpine cheese, grated

How it's done

Polenta

Bring the milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 45 mins. to create a thick paste, stirring frequently. Stir in the cheese, season. Spread the polenta (approx. 1.5 cm thick) on a baking tray lined with baking paper, leave to cool ca. 2 hours. Cut out approx. 6 cm circles.

Mushroom ragout

Heat the oil in a pan, sauté the onion, garlic and vegetables. Add the tomato puree, bay leaf and thyme, briefly sauté. Pour in the wine and stock, bring to the boil, then reduce the heat and simmer the vegetables for approx. 20 mins. Heat the butter in a frying pan, briefly sauté the mushrooms, add to the vegetables, simmer for approx. 5 mins. Stir in the parsley, season.

Gratin

Transfer the mushroom ragout to a greased, ovenproof dish (approx. 3 l). Spread the polenta rounds on top, sprinkle with cheese.

Gratinate for approx. 10 mins. in the centre of an oven preheated to 200°C.

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