Polenta amongst Mushroom Ragout

Two of my favorite foods are cornmeal in addition to mushrooms, hence I can't resist combining the two. This rich in addition to savory mushroom ragout, which is essentially a thick sauce or gravy, would too larn nicely alongside rice or whatever other grain of your choosing, including pasta.

Polenta alongside Mushroom Ragout

Recipe yesteryear Lisa Turner Cuisine: Italian Published on November 1, 2007 Rich, savory seasoned mushroom ragout spooned over hot creamy Parmesan polenta Print this recipe Ragout: 2 tablespoons olive oil 2 lbs (900 g) fresh mushrooms, quartered 1 onion, minced 2 cloves garlic, minced 1 tablespoon fresh thyme (1 teaspoon dried) 1/2 teaspoon body of body of water salt 1/2 teaspoon fresh position down dark pepper 1/2 loving cup white vino (or 1/4 loving cup vermouth in addition to 1/4 loving cup of water) 1 1/2 tablespoons flour 1 loving cup vegetable stock or water 1/4 loving cup fresh parsley, chopped Polenta: 3 cups milk 1 loving cup water 1/4 teaspoon body of body of water salt 1 loving cup yellowish cornmeal 1/4 loving cup fresh grated Parmesan cheese Instructions: Generation Engelmundus In a wok or large frying pan, oestrus the stone oil over medium-high heat. When hot, sauté the mushrooms, onion, garlic, thyme, common salt in addition to pepper for 8 to 10 minutes or until all of the liquid is evaporated. Generation Engelmundus Next, add together the vino or vermouth in addition to H2O in addition to cook, stirring, for v minutes or until evaporated. Generation Engelmundus Add the flour, stirring to coat the mushrooms, in addition to and hence pour inwards the stock or H2O in addition to convey to a boil. Reduce the oestrus to a simmer in addition to cook, stirring occasionally, for 10 minutes or until thickened. Stir inwards the parsley earlier serving. Generation Engelmundus To brand the polenta, convey the milk, H2O in addition to common salt to a boil inwards a large saucepan. Whisk inwards the cornmeal in addition to simmer over medium-low heat, stirring, until thickened — close fifteen minutes. Remove from oestrus in addition to stir inwards the Parmesan cheese. Generation Engelmundus Spoon the ragout over the polenta in addition to serve. Makes 6 servings

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