Polenta With Mushroom Ragu

Submitted by DrGaellon

"You can use any meaty mushroom you like for this - button or cremini are easily available; Nick used oyster mushrooms in the original recipe. Adapted from a recipe by Nick Kindlesperger at Serious Eats http://tinyurl.com/d5g2uc"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 2

ingredients

• Polenta

• 2 cups milk
• 1 3⁄4 cups water
• 1 cup polenta
• 2 tablespoons butter
• 1⁄4 cup parmesan cheese, grated
• salt
• ground black pepper

• Ragu

• 1 tablespoon olive oil
• 1⁄2 onion, chopped
• 2 garlic cloves, minced
• 3⁄4 lb mushroom, chopped
• 1 (14 ounce) can diced tomatoes
• 1⁄4 teaspoon red pepper flakes

directions

1. Combine milk and water in a medium saucepan. Bring to a simmer. Pour in polenta in a thin stream, whisking constantly until it is all added. Simmer over medium-low heat 20 minutes or until thick.
2. Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and saute until limp, 3-5 minutes. Add garlic and mushrooms and saute until mushrooms are tender, 4-5 minutes. Add the can of tomatoes (with juices) and red pepper flakes. Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes. Season with salt and pepper.
3. Add butter and cheese to polenta off-heat and stir well. Divide polenta between two serving plates. Top each with half the mushrooms and serve hot.