Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, ham and parmesan meatloaf with polenta and mushroom sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Ham and Parmesan meatloaf with polenta and mushroom sauce is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Ham and Parmesan meatloaf with polenta and mushroom sauce is something which I have loved my whole life.
While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. For the polenta I used regular, cooked and molded and grilled instead of soft.
To begin with this recipe, we have to first prepare a few ingredients. You can cook ham and parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Ham and Parmesan meatloaf with polenta and mushroom sauce:
- Take For the meatloaf - polpettone :
- Take 400 g good quality mince
- Prepare 50 g chopped ham
- Take 2-3 tablespoons Parmesan
- Take Small slice of bread
- Take Splash milk
- Prepare 1 egg
- Prepare to taste Salt and pepper
- Prepare For the sauce :
- Take Small amount of chopped carrots onions and celery
- Get 250 g mushrooms - I used a bag of mixed, frozen mushrooms
- Make ready Olive oil
- Make ready Glug of white wine
- Take 200 ml stock
- Get Polenta :
- Take Packet ready made rolled polenta
- Take Olive oil
- Make ready to taste Salt
If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then This reminds me of a Marcella Hazan recipe for winter meatballs with a similar method, mashing bread and milk, mixing pancetta and parmesan into. Polenta (cornmeal) is a north Italian speciality. Fresh herbs, spring onions and creme fraiche make this version extra-tasty.
Instructions 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 😁
Top tip for making Polenta with mushrooms and Parmesan. 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. This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. All Reviews for Polenta with Creamy Mushroom Sauce.
So that’s going to wrap it up for this exceptional food ham and parmesan meatloaf with polenta and mushroom sauce recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
