Polenta with Mushroom Ragout

Polenta with Mushroom Ragout 150 Image by: Polenta with Mushroom Ragout 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 lb mixed mushroom quartered
  • 1 onion minced
  • 2 minced cloves of garlic
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine
  • 1/2 cup vegetable stock
  • 1 tablespoon all-purpose flour
  • 1 1/2 cup vegetable stock
  • 1/4 cup chopped fresh parsley
POLENTA:
  • 3 cups milk
  • 1/4 teaspoon salt
  • 1 cup cornmeal
  • 1/4 cup grated Parmesan cheese

Method

In Dutch oven, heat oil over medium-high heat; saut?ushrooms, onion, garlic, thyme, salt and pepper until no liquid remains, about 8 minutes.

Add white wine; cook, stirring, until evaporated, about 4 minutes.

Add flour; stir to coat. Stir in stock and bring to boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in parsley.

Polenta: Meanwhile, in large saucepan, bring milk, salt and 1 cup (250 mL) water to boil. Whisk in cornmeal; simmer over medium-low heat, stirring, until thick enough to mound on spoon, about 15 minutes. Stir in cheese. Serve with ragout.

Nutritional facts Per serving: about

  • Sodium 843 mg
  • Protein 15 g
  • Calories 375.0
  • Total fat 13 g
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 48 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 48.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 29.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Polenta with Mushroom Ragout

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