Cheesy Polenta Lasagna with Mushrooms and Seitan

yield: Makes 4 to 6 servings

active time: 35 min

total time: 1 hr

Increasingly available in supermarkets, the firm wheat protein known as seitan is mild in flavor and versatile in the kitchen. In this casserole, it takes on the earthy flavor of mushrooms, adding heartiness and heft.

Ingredients
For cheese sauce:

• 1/2 stick unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/4 pound Italian Fontina, coarsely grated (about 1 cup)
• 3 ounces Gruyère, coarsely grated (about 1 cup), divided
• Scant 1/2 teaspoon grated nutmeg

For mushroom-seitan filling:

• 3 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 10 ounces cremini mushrooms, thinly sliced
• 8 ounces seitan (patted dry and thinly sliced)
• 1/2 teaspoon thyme leaves
• 3 tablespoons water
• 2 (16-to 18-ounce) logs ready-made plain polenta

Preparation

Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish.

Make cheese sauce:
Melt butter in a 2-to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.

Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in Fontina, half of Gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.

Make mushroom-seitan filling:
Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.

Assemble and bake lasagne:
Spread 1/2 cup cheese sauce in bottom of baking dish.

Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining Gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

Cooks’ notes: —Lasagne can be assembled 1 day ahead and chilled. Let stand at room temperature 30 minutes before baking.
—Any leftover polenta log can be sliced and sautéed in oil or butter to serve with eggs at breakfast.

From epicurious.com

Roasted Chicken with Asiago Polenta and Truffled Mushroom

Mushrooms and truffle oil are paired with hearty polenta and simple roasted chicken. Look for packages of mixed wild mushrooms in the produce section, or use any combination of oyster, shiitake, chanterelle, and cremini mushrooms.

Yield 6 servings (serving size: about 6 ounces chicken, 2 1/2 tablespoons gravy, 1/2 cup polenta, and 1/2 cup mushrooms)
Ingredients

* Chicken:
* 1 (5-pound) roasting chicken
* 1 1/2 teaspoons finely chopped fresh thyme
* 2 teaspoons fresh orange juice
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 garlic cloves, minced
* 1 orange, halved
* 6 garlic cloves, peeled
* 2 thyme sprigs
* 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
* Cooking spray
* 1/2 cup white wine
* 2 teaspoons all-purpose flour
*

Mushrooms:
* 2 teaspoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 12 ounces mixed wild mushrooms, sliced (about 8 cups)
* 1 (8-ounce) package presliced mushrooms
* 2 teaspoons truffle oil
*

Polenta:
* 2 cups fat-free milk
* 3/4 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup instant dry polenta
* 1/2 cup (2 ounces) grated Asiago cheese

Preparation

Preheat oven to 325°.

To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.

Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.

Bake at 325° for 2 hours or until thermometer registers 180°. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.

Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.

To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently. Remove from heat; stir in truffle oil.

To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve with chicken, gravy, and mushrooms.

Nutritional Information

Calories:467 (30% from fat)
Fat:15.8g (sat 5.6g,mono 5.9g,poly 2.7g)
Protein:52.4g
Carbohydrate:27.5g
Fiber:3.4g
Cholesterol:135mg
Iron:2.9mg
Sodium:814mg
Calcium:221mg

Cooking Light, DECEMBER 2004

Wild Mushroom Ragout on Crispy Polenta with Comte Cheese

10 First-course servings

Polenta
2 cups whole milk
2 low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)
1/2 cup packed coarsely grated Comte cheese
2 T (1/4 stick) butter

Mushroom Ragout
3 T butter, divided
4 T extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 tsp balsamic vinegar
1/4 cup low-salt chicken broth
1/2 cup creme fraiche or whipping cream
1/3 cup chopped fresh parsely, divided
1/3 cup (packed) coarsely grated Comte cheese

Polenta
Generously butter 13x9x1-inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comte cheese and butter. Season to taste with salt and pepper. Transfer polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares.

do ahead Can be made 1 day ahead. Cover and refrigerate.

Mushroom Ragout
Melt 2 T butter with 2 T oil in large deep skillet over medium-high heat. Add all mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; saute until tender, about 2 minutes. Season lightly to taste with salt and pepper.

do ahead Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer, 1 minute. Stir in creme fraiche and add half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.

Meanwhile, preheat oven to 300 F. Melt remaining 1 T butter with remaining 2 T olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.

Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.

more info Comte is a semi-firm, Gruyere-style cow's milk cheese made primarily in France's Franche-Comte region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comte is available at some supermarkets, cheese shops, and specialty food stores.

From Bon Appetit, December 2007.