Polenta with Mushroom Ragout

Variations

  • For a vegan version use vegetable broth instead of chicken broth –  both in the polenta and in the mushroom ragout. Skip the Parmesan
  • For a meat version, add 8 oz ground beef (or turkey, or bison) and sauté with onion and mushrooms

I make a double recipe of the mushroom ragout and freeze half to use another day.

Can serve it with pasta or over Cauliflower Mashed Potatoes (simply mash the same amount of cooked potatoes and cooked cauliflower, add milk, 1 tablespoon butter, salt and pepper to taste).

Sometimes I make extra polenta for breakfast with eggs.

  • Press remaining polenta onto a buttered baking sheet, cover and refrigerate over night
  • In the morning put into preheated broiler for 5 – 8 minutes until edges start to crisp. Meanwhile make a couple of eggs, sunny side up or poached.
  • Served eggs over polenta
  • Can also add arugula or baby spinach between the polenta and egg
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Ingredients
Polenta
Mushroom Ragout
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan bring broth to a boil. Slowly pour in polenta, stirring constantly with a whisk until it is smoothly mixed in. Bring to a boil, reduce heat low, cover and cook for 6 to 8 minutes, stirring occasionally, until polenta is cooked and smooth.
  2. Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
  1. Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
  2. Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
  3. Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
  4. Mix in fresh herbs, season with salt and pepper to taste and turn off.
  5. Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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Asparagus and Barley “Risotto” with Tomatoes

Fresh, tender asparagus says “Hello Spring!” in a most deliciously way. Buying local means buying seasonal. Shopping at the local Farmer’s Market past couple years has become a marvelous way to connect with nature.

Ditto on the tomatoes.  The sun-ripe flavor of local fresh tomatoes is burst of sunshine in the mouth, utterly incomparable to the grocery store variety shipped from thousands of miles away. Because we are in Texas, tomatoes come early.

Asparagus and sunshine tomatoes join whole-grains for a nourishing meal in this recipe. I made it both as a one-dish dinner for weeknights and also as a lovely side dish with roasted fish fillets or sauteed chicken breasts and the Spinach Orange Salad or any green salad.

Variations:

  • Vegan: skip the Parmesan
  • Replace asparagus with green beans or broccoli
  • Replace barley with short-grain brown rice
Barley and Asparagus Risotto
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Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Barley and Asparagus Risotto
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Trim one-inch off the asparagus ends and cut into bite-size pieces.
  2. Over medium heat, warm up extra-virgin olive oil in saucepan. Add onion; sauté until transparent about 5 minutes. Add barley and garlic and toast 3 minutes, mixing occasionally. Add 2 cups broth and bring to a boil; reduce heat to medium-low, cover and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
  3. Mix in 2 more cups broth and simmer over low heat until absorbed, stirring occasionally. Add 2 more cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 35 minutes. If it is dry, add another 1/2 cup of broth and place the asparagus on top, cover and steam asparagus for 8 - 10 minutes or until crisp-tender.
  4. Add tomatoes; stir in gently until heated through, about 3 minutes.
  5. Mix in cheese, arugula and lemon peel. Season with salt and pepper. Serve
Recipe Notes

Modified from

Epicurious: Toasted Barley and Asparagus Risotto

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Pasta with White Beans, Pesto and Sun-dried Tomatoes

Pasta is not my choice; white flour pasta has so little nutrition. But sometimes whole-wheat pasta is on our weekly menu because my family loves it.

This recipe enhances the nutritional value of pasta with beans and spinach, the pesto adds an antioxidant boost and makes it simply delicious; try Cilantro Pesto, or the Arugula Pesto. In a hurry I’ve also used store-bought pesto.

Serve with the Mixed Green Salad with Pecans and Cranberries and dinner is ready.

Variations:
• Use 1/4 cup sunflower seeds of Parmesan cheese for a vegan meal
• Use roasted red bell peppers instead of sun-dried tomatoes for a different taste and texture

Pasta with White Beans, Pesto and Sun-dried Tomatoes
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pasta with White Beans, Pesto and Sun-dried Tomatoes
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Bring a large, covered, pot of salted water to boil. Pour in pasta and turn down to medium heat and cook, covered, until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking water.
  2. Heat olive oil in heavy medium saucepan over medium heat. Add garlic, sauté 2 minutes. Add sun-dried tomatoes, wine (or broth) and pesto; simmer over medium heat until reduced slightly, about 5 minutes.
  3. Add cannellini beans and spinach and stir until heated through and spinach begins to wilt.
  4. Add pasta and cheese to sauce; toss to coat.
  5. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
Recipe Notes

Adapted from

Epicurious: Pasta with Pesto and White Beans

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