Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ham and parmesan meatloaf with polenta and mushroom sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
However, mushrooms are the only ingredient he really protests, so for our meals together I tend to avoid them, and eat my fill when we go out or when he's I decided to indulge in a mushroom-centric meal this week, as he's been away on business, and whipped up this rich, creamy Parmesan Polenta. A baked polenta casserole with a rich mushroom sauce and Parmesan cream. In Italian, a pasticcio is a mess. In the case of polenta pasticciata, it's a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top.
Ham and Parmesan meatloaf with polenta and mushroom sauce is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Ham and Parmesan meatloaf with polenta and mushroom sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook ham and parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Ham and Parmesan meatloaf with polenta and mushroom sauce:
- Make ready For the meatloaf - polpettone :
- Make ready 400 g good quality mince
- Prepare 50 g chopped ham
- Take 2-3 tablespoons Parmesan
- Prepare Small slice of bread
- Prepare Splash milk
- Take 1 egg
- Get to taste Salt and pepper
- Prepare For the sauce :
- Take Small amount of chopped carrots onions and celery
- Make ready 250 g mushrooms - I used a bag of mixed, frozen mushrooms
- Get Olive oil
- Make ready Glug of white wine
- Get 200 ml stock
- Prepare Polenta :
- Make ready Packet ready made rolled polenta
- Take Olive oil
- Take to taste Salt
Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan. Bought a TON of mushrooms, and wasn't shy with the olive oil or thyme - in the spirit of quarantine cooking I had some odds and ends i threw in with the shrooms - lil butternut, a couple. An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them.
Steps to make Ham and Parmesan meatloaf with polenta and mushroom sauce:
- Tear up the bread, put in a bowl, add a splash of milk. Leave to soak for a few minutes. Put mince in a bowl. Add all meatloaf ingredients. Mix up well using your hands
- Turn out onto cling film. Shape into a sausage. Roll up and leave it in the fridge for an hour. Here's a picture of the polenta. Preheat oven to 200
- Sauté carrots, onions and celery in a little oil. Add mushrooms and turn up the heat. After 5+6 minutes, add the wine and let it evaporate. Now turn down the heat and simmer gently for about 10 minutes
- Place polenta on a baking tray. Drizzle with olive oil and sprinkle with salt. Place meatloaf in a baking tray too. Now bake both together for about 25-30 mins. Turn polenta and meatloaf once during cooking. Meanwhile, using a hand blender, whizz up the sauce to your liking and keep warm. Rest meatloaf for a few minutes when cooked
- Carve up, plate up and enjoy 😁
An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them. Easy and gluten-free recipe for rich and savory portobello mushroom ragu with creamy cheese polenta — a flavor bomb vegetarian main dish! Although the combo of cheesy polenta and this super-tasty sauce feels totally indulgent, I have no problem whatsoever tagging this recipe as "healthy" (heh heh). How to Make Creamy Parmesan Polenta and Sausage Mushroom Ragu.
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