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Ingredients

How to make it

  • Saute shallots for the ragù in a large saute pan coated with nonstick spray over medium heat until soft. Increase heat to high, add half the mushrooms, and saute until browned; remove from pan. Add olive oil and saute remaining mushrooms. Resist stirring them too much—the longer the contact with the pan, the better the browning.
  • Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with herbs and seasonings.
  • Bring milk, water, and seasonings to a boil for the polenta in a saucepan. Whisk in cornmeal; reduce heat to low and simmer 5 minutes, stirring often. Fold in cheeses before serving.

Reviews & Comments 3

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    " It was excellent "
    lincolntoot ate it and said...
    What a great comfort food!
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    " It was excellent "
    chriesi ate it and said...
    Lovely.
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    " It was excellent "
    danadooley ate it and said...
    I'm bookmarking this. Sounds great. Thanks for sharing.
    Was this review helpful? Yes Flag

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