Because “mushroom sautee over charred polenta with spicy ham” doesn’t sound good and doesn’t really describe the dish well either. I didn’t take a picture of this because one I took a serving out of the pan, it just looked kind of messy. It was DELICIOUS though and I’ll definitely be making it again. I also learned that shallots can be put through the garlic press- much easier than trying to chop them! Didn’t take too long to make this (maybe 15 minutes?) but it was a little hectic because there’s lots going on at once. I recommend getting everything that you need out before you start.
2 T. olive oil
1 tube Italian seasoned polenta, sliced into 8 rounds
8 slices of cappicolla
1 t. butter
2 shallots, minced
1 clove garlic, minced
2 large portobella caps, washed and chopped
1/4 cup red wine
1/2 cup FF beef broth
1 T flour
1 c. stewed tomatoes
1 c. FF mozzarella
small handful parmasean shreds
Pour olive oil into a small dish. Set pan over high heat.
Brush the polenta rounds with olive oil and cook about 5 minutes on each side until blackened. Spread them out in a baking dish. Brush cappicolle with olive oil and sear it on the pan. Place one piece on top of each polenta round.
Reduce heat to medium. Put remaining olive oil and butter in the pan. Add garlic and shallots. Once fragrant, add the mushrooms. Cook until they are browned and soft. Season with salt and pepper. Deglaze pan with red wine. Reduce, about 2 minutes. Add broth and flour. Reduce to about half. Add tomatoes, and let simmer about 5 minutes.
Spoon the mushroom mixture over the ham and polenta in the baking dish. Top with mozzarella and parmasean. Broil until cheese is melted, about 3 minutes.
Adapted from Rachel Ray’s 365 cookbook.