Tested till perfect Polenta with Mushroom Ragout

Polenta with Mushroom Ragout

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 2 tbsp 2tbspextra-virgin olive oil
  • 1-1/2 lb 1-1/2lbmixed mushroommushrooms, quartered
  • 1 1oniononions, minced
  • 2 2minced cloves of garlic
  • 1 tbsp 1tbspfresh thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupdry white wine or vegetable stock
  • 1 tbsp 1tbspall-purpose flour
  • 1-1/2 cups 1-1/2cupsvegetable stock
  • 1/4 cup 1/4cupchopped fresh parsley

POLENTA

  • 3 cups 3cupsmilk
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupcornmeal
  • 1/4 cup 1/4cupgrated Parmesan cheese
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Preparation

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 Information Per serving: about

cal 375 pro 15g total fat 13g sat. fat 4g
carb 48g fibre 6g chol 20mg sodium 843mg

% RDI:

calcium 29 iron 18 vit A 16 vit C 12
folate 48
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