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Mushroom Ragout With Polenta Recipe

Ingredients

How to make it

  • Polenta

  • Bring the water and salt to a boil in a medium saucepan. Slowly add the Cornmeal while whisking to prevent any large chunks. Return to a boil, reduce your heat to low, and cover. Cook ~8 minutes, stirring occasionally to minimize chunks.
  • Keep covered until served.

  • Ragout

  • Tomato Prep Note: Cut your tomatoes in half, shortwise. Squeeze each half over the sink until all of the seeds have fallen out. Do not crush the tomato. Remove any extra seeds with your finger or a knife. You should be left with a hollowed "boat".
  • Cut these into 1/2" pieces.
  • Heat up your butter in skillet or saucepan on high heat.
  • Saute your Onion for about 30 seconds before adding the Mushrooms. Continue to cook for about 2 - 2 1/2 minutes.
  • Add all remaining ingredients except Green Onions (Garlic, Pepper, Tomatoes, Salt, & Stock), and bring to boil.
  • Reduce heat to medium and cook for 2 - 3 minutes.

  • To Serve

  • Ladle Polenta into bowls. Cover with Ragout.
  • Sprinkle Green Onions to taste.

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The Cook

sjbenoist Saint Charles, MO

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