How to Prepare Any-night-of-the-week Ham and Parmesan meatloaf with polenta and mushroom sauce

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The ingredients needed to make Ham and Parmesan meatloaf with polenta and mushroom sauce:

1. Make ready For the meatloaf - polpettone :
2. Make ready 400 g good quality mince
3. Prepare 50 g chopped ham
4. Take 2-3 tablespoons Parmesan
5. Prepare Small slice of bread
6. Prepare Splash milk
7. Take 1 egg
8. Get to taste Salt and pepper
9. Prepare For the sauce :
10. Take Small amount of chopped carrots onions and celery
11. Make ready 250 g mushrooms - I used a bag of mixed, frozen mushrooms
12. Get Olive oil
13. Make ready Glug of white wine
14. Get 200 ml stock
15. Prepare Polenta :
16. Make ready Packet ready made rolled polenta
17. Take Olive oil
18. Take to taste Salt

Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan. Bought a TON of mushrooms, and wasn't shy with the olive oil or thyme - in the spirit of quarantine cooking I had some odds and ends i threw in with the shrooms - lil butternut, a couple. An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them.

Steps to make Ham and Parmesan meatloaf with polenta and mushroom sauce:

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 😁

An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them. Easy and gluten-free recipe for rich and savory portobello mushroom ragu with creamy cheese polenta — a flavor bomb vegetarian main dish! Although the combo of cheesy polenta and this super-tasty sauce feels totally indulgent, I have no problem whatsoever tagging this recipe as "healthy" (heh heh). How to Make Creamy Parmesan Polenta and Sausage Mushroom Ragu.

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