Polenta with Mushroom Ragout
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This recipe makes 4 servings
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 |
Ingredients
- 2 tbsp extra-virgin olive oil
- 1-1/2 lb mixed mushrooms, quartered
- 1 onion, minced
- 2 minced cloves of garlic
- 1 tbsp fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup dry white wine or vegetable stock
- 1 tbsp all-purpose flour
- 1-1/2 cups vegetable stock
- 1/4 cup chopped fresh parsley
- POLENTA
- 3 cups milk
- 1/4 tsp salt
- 1 cup cornmeal
- 1/4 cup 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.
Source : Canadian Living Magazine: October 2007
- Keywords : Sides; Mushrooms; Corn; White wine; Vegetable broth/stock; Milk; Parmesan;
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