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
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 |
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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
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Ingredients
Polenta
- 4 cups chicken broth
- 1 cup polenta yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese grated
Mushroom Ragout
- 2 tablespoons
- 1 medium onion chopped
- 1 lb mushrooms
- 6 garlic cloves
- 8 (about 2 1/2 cups) plum tomatoes, chopped can use 28-oz can diced tomatoes
- 1/2 cup cherry tomatoes
- 1/2 cup fresh basil can use 1 tablespoon dried instead
- 1/4 cup chives, chopped
Adjust servings: servings
Units:
Instructions
- 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.
- Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
- Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
- Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
- Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
- Mix in fresh herbs, season with salt and pepper to taste and turn off.
- Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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