Polenta with Mushroom Ragout
93 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 375 |
| pro | 15 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 48 g |
| fibre | 6 g |
| chol | 20 mg |
| sodium | 843 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 18% |
| vit A | 16% |
| vit C | 12% |
| folate | 48% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
1-1/2 lb (750 g) mixed mushrooms, quartered
1 onion, minced
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh thyme (or 1 tsp/5 mL dried)
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) dry white wine or vegetable stock
1 tbsp (15 mL) all-purpose flour
1-1/2 cups (375 mL) vegetable stock
1/4 cup (50 mL) chopped fresh parsley
Polenta:
3 cups (750 mL) milk
1/4 tsp (1 mL) salt
1 cup (250 mL) cornmeal
1/4 cup (50 mL) grated parmesan cheese
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.
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.
Tags:
Main Course; Vegetables; Cheese/Other Dairy; Grains; Boil/Simmer; Make It Tonight; Vegetarian;
Source
Canadian Living Magazine: October 2007
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