Broiled Polenta with Mushroom Ragout

This is such a yummy, fancy, simple meal. This is one of those meals where you are sad when you are full....seriously, I LOVE broiled polenta!!!I will be making it more often now that I know it is so easy and delicious! Besides, it is a great alternative to pasta, rice or potatoes. I served it with grilled pesto chicken and a side of steamed asparagus with lemon. I hope you enjoy it as much as we did!


Ingredients
Serves 4
For the Broiled Polenta:
1 tablespoon olive oil, plus more for pan and baking sheet
1 recipe Soft Polenta
For the Mushroom Ragout:
2 tablespoons olive oil
1/2 large red onion, finely chopped
2 packages (10 ounces each) white or cremini mushrooms, halved (or quartered, if large)
Coarse salt and ground pepper
1/2 teaspoon crushed dried rosemary
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
4 ounces goat cheese, crumbled (about 1 cup)
Wilted Spinach and Cherry Tomatoes, optional
Directions
Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour Soft Polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.

Soft Polenta

Serves 4
Coarse salt and ground pepper
3/4 cup yellow cornmeal
3 tablespoons butter
Directions
In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

Pad Thai

We were both in the mood for something exotic and different. You may not consider this an exotic, but we do! It hit the spot...Shrimp and Chicken Pad Thai. It was so easy to make and I already had most of the ingredients in the pantry. This was the first time I had ever cooked with rice noodles...they are sooo good! I steamed some green beans to go along with it.

Shrimp and Chicken Pad Thai

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish
Directions
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.