Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ham and parmesan meatloaf with polenta and mushroom sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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 favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Ham and Parmesan meatloaf with polenta and mushroom sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have ham and parmesan meatloaf with polenta and mushroom sauce using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ham and Parmesan meatloaf with polenta and mushroom sauce:
- Prepare For the meatloaf - polpettone :
- Take 400 g good quality mince
- Get 50 g chopped ham
- Get 2-3 tablespoons Parmesan
- Prepare Small slice of bread
- Prepare Splash milk
- Get 1 egg
- Make ready to taste Salt and pepper
- Make ready For the sauce :
- Get Small amount of chopped carrots onions and celery
- Prepare 250 g mushrooms - I used a bag of mixed, frozen mushrooms
- Get Olive oil
- Make ready Glug of white wine
- Make ready 200 ml stock
- Take Polenta :
- Prepare Packet ready made rolled polenta
- Make ready Olive oil
- Take to taste Salt
Fresh herbs, spring onions and creme fraiche make this version extra-tasty. Top tip for making Polenta with mushrooms and Parmesan. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while Remove mushrooms from oven; drizzle with vinegar.
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 😁
Toss to coat; let cool slightly. Divide polenta among bowls and top with mushrooms, thyme. 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. We've already seen Angelina's southern Italian style meatloaf, stuffed with mozzarella and baked in the oven with potatoes.
So that’s going to wrap it up with this instant food ham and parmesan meatloaf with polenta and mushroom sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
