Mushroom Ragu with Soft Polenta

total time:: 40 min

Makes 2 cups ragu, 2 cups polenta

Stefanie Brutsch

ingredients

Ragù

1/4 C shallots, sliced
1 lb. assorted mushrooms, sliced or quartered (4 cups)
2 t. olive oil
3/4 C tomatoes, diced
1/2 C vegetable broth
1/4 C dry sherry or Madeira
2 t. balsamic vinegar
1 t. tomato paste
1 T. chopped fresh parsley
1 t. minced fresh thyme
Salt and pepper to taste

Polenta

1 C skim milk
1 C water
1 t. kosher salt
1/4 t. ground nutmeg
pinch white pepper
1/2 C yellow cornmeal
2 T. light cream cheese, cubed (1 oz.)
2 T. Parmesan cheese, grated

directions

1
For Ragu:
2
Saute shallots for the ragù in a large saute pan coated with nonstick spray over medium heat until soft.
3
Increase heat to high, add half the mushrooms, and saute until browned; remove from pan. Add olive oil and saute remaining mushrooms.
4
Resist stirring them too much—the longer the contact with the pan, the better the browning.
5
Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with herbs and seasonings.

1
For Polenta:
2
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.

notes

Nutrition Information (Per 1 cup ragù and 1/2 cup polenta): 255 calories 79% calories from fat 9g total fat 33g carb. 517mg sodium 4g fiber 14g protein

Source: Stefanie Brutsch