Creamy Polenta with Mushroom, Tomato Ragout
Creamy Polenta with Mushroom, Tomato Ragout Polenta: 1 c. Dry Polenta (Italian Corn meal) 2 c. Vegetable Stock 2 ½ c. Milk Salt, black pepper to taste ½ c. Shredded Parmesan cheese, plus additional for garnish 1 tbsp. Whole Butter Mushroom, Tomato Ragout: 1 Tbsp. Olive oil 2 c. sliced mushrooms (Button, Shiitake, or Cremini) 2 tsp. fresh garlic, minced 2 c. tomatoes, diced, fresh or canned 2-3 tsp. Balsamic Vinegar 1 tsp. Fresh Thyme leaves Salt, Black Pepper to taste Method: Heat vegetable stock, milk, salt, black pepper in a pot over medium-high heat until just boiling. Slowly add the polenta and whisk to combine, stirring constantly until the mixture thickens, about 1-2 minutes. Turn the heat down and add parmesan and butter until fully melted. Taste polenta and adjust seasonings. Reserve, cover and keep warm. For the sauce, heat oil in a wide saute pan. Add mushrooms, saute 1-2 minutes until they release their moisture. Add garlic, tomatoes, and cook 3-5 minutes over medium heat. Add thyme, balsamic vinegar. Adjust seasonings with salt and pepper. Transfer polenta to serving bowls, top with mushroom/ tomato sauce, garnish with additional parmesan cheese. Yields: 2