Simple Recipe: Yummy Ham and Parmesan meatloaf with polenta and mushroom sauce

Ham and Parmesan meatloaf with polenta and mushroom sauce. This reminds me of a Marcella Hazan recipe for winter meatballs with a similar method, mashing bread and milk, mixing pancetta and parmesan into the meat, rolling. For the mushrooms. ½ ounce dried porcini mushrooms. Put the polenta in a warmed bowl, then top with mushrooms and the sauce.

I didn't have polenta and I just made it with couscous. I imagine its extremely delicious with the polenta and I am definitely looking forward to trying that. How to Make Creamy Parmesan Polenta and Sausage Mushroom Ragu. You can have Ham and Parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Ham and Parmesan meatloaf with polenta and mushroom sauce

1. It's of For the meatloaf - polpettone :.
2. It's of good quality mince.
3. It's of chopped ham.
4. Prepare of Parmesan.
5. You need of Small slice of bread.
6. Prepare of milk.
7. You need of egg.
8. It's of Salt and pepper.
9. You need of For the sauce :.
10. It's of Small amount of chopped carrots onions and celery.
11. Prepare of mushrooms - I used a bag of mixed, frozen mushrooms.
12. Prepare of Olive oil.
13. Prepare of Glug of white wine.
14. Prepare of stock.
15. You need of Polenta :.
16. It's of ready made rolled polenta.
17. Prepare of Olive oil.
18. Prepare of Salt.

Mix beef stock, cornstarch and sugar together and add to Cook Polenta while cooking sausageAdd the water to a large saucepan and bring to a boil over medium heat. 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.

Ham and Parmesan meatloaf with polenta and mushroom sauce instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Carve up, plate up and enjoy 😁.

Essentually used the recipe for polenta with fontina and spinach (CL) but I. This meatloaf is dressed up with a seasoned mushroom gravy. Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Add the beef stock and continue cooking, stirring, until thickened. Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.