Polenta with Mushroom Ragout

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe2 out of 5 based on 3 ratings.
Polenta with Mushroom Ragout

This recipe makes 4 servings

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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
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

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

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.

Source : Canadian Living Magazine: October 2007

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