What’s in a Name?

Seriously Good is kind of an odd name for a blog. It occurs to me it may sound boastful, as though I’m claiming everything posted here is worthy of culinary note in some way. But the truth is that the name refers more to a search for food that is seriously good than an assertion that every recipe included here is due that accolade.

I started using the phrase “seriously good” to refer to those recipes I occasionally ran across or created that I thought were, well, seriously good. A meal that is seriously good demands second helpings, perhaps even thirds. It’s something so good you don’t want to stop eating it. I sometimes call this “food that hurts” — a reference to the way something sweet can make your teeth ache or something tart make your jaws ache or eating too much can make your belly ache.

I had a friend who described such food as, “so good you want to rub it in your hair.” It’s food that elicits unconscious moans and sighs. It’s extreme food. Not by being outré, but by overwhelming your sense of taste and smell, feel and sight.

Last night I had such a meal. It looked juicy and appetizing, it smelled marvelous, and the flavors and tastes combined in such a way that it seemed more than the mere sum of it’s ingredients. It’s a recipe that’s been gestating in the back of my head for some time and yesterday it finally hatched.

Polenta with Two Ragus

Ragu Bolognese
6 oz provolone — sliced 1/8″ thick
6 oz mozzarella — sliced 1/8″ thick
Polenta
2 1/4 c stone ground corn meal
4 c water
1 tsp salt
1/2 c shredded Parmigiano
1/2 tsp white pepper
2 tbsp butter
Mushroom Ragu
1/2 lb button mushrooms – sliced
1/2 lb sm. Portobello mushrooms – sliced
1/2 lb shitakes – sliced
1 tsp salt
2 tbsp olive oil
2 ea shallots – halved and sliced
2 tbsp butter
1 tsp thyme
1 tsp white pepper (chosen for it’s mild taste)
1/2 c red wine

Make Ragu Bolognese.

Polenta
While Bolognese is cooking, dissolve salt in water in a pot. Whisk in corn meal and place over medium heat. Cooking, whisking nearly constantly, until polenta begins to thicken. Switch to a wooden spoon and continue stirring until mixture is thick. Remove from heat and stir in Parmigiano, pepper, and 2 tablespoons butter until melted. Allow to cool slightly.

Grease an 8 x 10 casserole dish with remaining 1 tablespoon butter. Spread half of polenta in bottom of casserole. Place a layer of foil over polenta, spray with baking spray, and spread remaining polenta on parchment paper. Refrigerate for at least 2 hours.

Mushroom Ragu
Place a large, non-stick skillet over medium heat and add mushrooms and sprinkle with salt. Cook stirring frequently, until mushrooms begin to give up their liquid. Drizzle with olive oil and add thyme, shallots, and pepper. Continue cooking until mushrooms begin browning. Add wine and cook until most of the wine has evaporated. Add butter and toss to coat.

Heat oven to 400F.

Carefully remove top layer of polenta and set aside. Spread mushroom ragu over botton layer. Layer sliced provolone over mushrooms. Carefully remove parchment paper from polenta and place polenta on top of current layers. Spread Bolognese over polenta and then layer with mozzarella. Bake until mozzarella browns — about 30 minutes. Serves 6.

For more Italian and Italian-themed recipes check out the Virtual Recipe Club for this week.

Technorati: Food | recipe | main dish | polenta | bolognese | mushroom | vrc

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