Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, ham and parmesan meatloaf with polenta and mushroom sauce. One of my favorites food recipes. For mine, I will 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. 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 is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Ham and Parmesan meatloaf with polenta and mushroom sauce is something that I have loved my whole life.
To get started with this particular recipe, we must first 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:
- Take For the meatloaf - polpettone :
- Prepare 400 g good quality mince
- Prepare 50 g chopped ham
- Get 2-3 tablespoons Parmesan
- Take Small slice of bread
- Prepare Splash milk
- Take 1 egg
- Make ready to taste Salt and pepper
- Make ready For the sauce :
- Make ready Small amount of chopped carrots onions and celery
- Prepare 250 g mushrooms - I used a bag of mixed, frozen mushrooms
- Make ready Olive oil
- Get Glug of white wine
- Make ready 200 ml stock
- Prepare Polenta :
- Prepare Packet ready made rolled polenta
- Make ready Olive oil
- Get 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. This is a lovely brunch option or light lunch. Very tasty with a few tweaks.
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 😁
This is a lovely brunch option or light lunch. Very tasty with a few tweaks. I followed the recipe for the most part but added thinly sliced onions with the mushrooms. I also used fresh spinach which I added to the mushrooms and onions to wilt just. The mushrooms used for this dish are traditionally porcini, when in season, but if you can't find them (or can't afford them!), those packets of pre-sliced mixed mushrooms are a great convenience.
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