Ingredients
- 5 ½ cups milk
- 1 cup polenta
- 2 ½ tablespoons mascarpone cheese
- 1 ¼ teaspoons kosher salt
- Freshly ground white pepper to taste
- 1 teaspoon unsalted butter
- 12 ounces goat cheese at room temperature
- 3 eggs, lightly beaten
- 4 cups mushroom ragout
- 1 tablespoon grated Parmesan
- Nutritional Information
Nutritional analysis per serving (8 servings)
348 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 18 grams protein; 113 milligrams cholesterol; 701 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight appetizers or six main courses
Preparation
- Bring 5 cups milk to a boil. Slowly sprinkle the polenta over the milk, whisking constantly, until it is absorbed. Reduce heat to lowest level and cook for 1 hour, stirring every 10 minutes. Stir in the mascarpone and season with 1 teaspoon salt and 8 grinds of pepper.
- Lightly grease a 9 by 12 roasting pan with the butter. Pour in the polenta and, with damp fingers, press the polenta up the sides of the pan to form an even crust. Heat the oven to 350 degrees.
- Whisk together the goat cheese and 1/2 cup milk until smooth. Whisk in the eggs, 1/4 teaspoon salt and 8 grinds of pepper.
- Fill the polenta shell with the mushroom ragout and pour the cheese custard over it. Sprinkle with Parmesan cheese. Bake until custard is set, about 30 minutes. Raise heat to 450 and continue to bake until edges are turning golden, about 8 more minutes. Remove from oven and cool for 10 minutes. Serve with a salad of bitter greens.
2 hours 10 minutes
Dining and Cooking