Mushroom Ragout over Soft Polenta (Italian)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mushroom Ragout:
  • Heat olive oil in a large pan over medium heat.
  • Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
  • Add mushrooms and toss.
  • Pour wine or water over mushroom mixture and season with salt and pepper.
  • Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
  • While mushrooms are simmering start the polenta.
  • Stir in fontina cheese and stir until cheese has melted.
  • Polenta:
  • Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
  • Pour in the 3 cups of broth add the salt and bring to a boil.
  • Pour in the cornmeal stirring constantly.
  • Reduce heat to low and cook 20 minutes stirring often.
  • Stir in cheese.
  • Quickly turn into a large shallow bowl.
  • Pour mushroom mixture over top, and sprinkle with additional parsley.
  • Serve immediately.
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