MUSHROOM RAGOUT WITH POLENTA

Ingredients :

Mushroom Ragout:

4 tablespoons olive oil

½ cup onion, finely chopped

2 lb 4 oz (1 k) mushrooms or portobellos, sliced or quartered

1 cup tomatoes, peeled, seeded and chopped

¾ cup vegetable broth

½ cup sherry

1 tablespoon balsamic vinegar

2 tablespoons tomato paste

2 tablespoons parsley leaves, chopped

Salt

Pepper

Polenta:

3 cups vegetable broth

2 cups heavy cream (undiluted evaporated milk may be used instead)

Salt

Pepper

Nutmeg

1 cup yellow cornmeal

4 tablespoons cream cheese

4 – 6 tablespoons grated parmesan cheese

Preparation:

Mushroom Ragout:
Heat 2 tablespoons olive oil in a large pan and add chopped onion.
Cook over moderate heat until tender. Increase heat and cook mushrooms in 4 or 5 batches. Cook each batch until mushrooms are browned, then remove from pan and reserve.
Add remaining olive oil as needed. When all mushrooms are browned return them to the pan. Add tomatoes, vegetable broth, sherry, balsamic vinegar and tomato paste. Stir and bring to a boil. Reduce heat and cook for approximately 15 minutes. Stir in parsley and thyme. Season to taste with salt and pepper.

Polenta:
Place vegetable broth, cream, salt, nutmeg and pepper in a large pan and bring to a boil. Whisk in cornmeal to boiling water. Lower heat and cook for 5 minutes, stirring constantly. Add more broth if it is too dry. Stir in cheeses before serving. Correct seasonings.
Serve polenta and spoon Mushroom Ragout over.

6 servings

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