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Mushroom Sauté on Charred Polenta and Seared Spicy Ham

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Cream

Swap

Dry red wine for the sherry or white wine
1 24-ounce tube of prepared polenta for the 8 slices of bread
1 10-ounce sack of Italian cheese blend or shredded Provolone for the Gruyère cheese

Add

1/4 cup EVOO, for brushing the polenta and ham 12 slices deli-sliced capocolla (Italian spicy ham), cut as thick as a slice of bacon
1 15-ounce can (about 2 cups) crushed fireroasted tomatoes, such as Muir Glen brand

Preparation

  1. Step 1

    Preheat a grill pan or large nonstick skillet to high. Cut the polenta into 12 disks. Pour the EVOO into a small dish. Using a pastry or grill brush, paint the polenta with EVOO and char the disks on each side, 5 or 6 minutes total. Remove the polenta and cover with foil to keep warm. Brush the capocolla ham with EVOO and sear on both sides, 2 to 3 minutes total.

    Step 2

    Preheat the broiler to high.

    Step 3

    Prepare the mushrooms in the same manner as for the master recipe, #271, swapping the red wine for the sherry or white wine. Add the tomatoes to the skillet when you would have added the cream in the original recipe.

    Step 4

    In a shallow casserole, layer the polenta with ham. Top with the mushroom–tomato sauce and cover with the cheese. Place under the hot broiler 6 inches from the heat to melt and brown the cheese. Serve with a green salad.

Rachael Ray 365: No Repeats
TagsMushroomVegetableCornmealFlourHamMeatSideMainDinnerCookbooks
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