Polenta With Mushroom Ragu |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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You can use any meaty mushroom you like for this - button or cremini are easily available; Nick used oyster mushrooms in the original recipe. Adapted from a recipe by Nick Kindlesperger at Serious Eats /d5g2uc Ingredients:
2 cups milk |
1 3/4 cups water |
1 cup polenta |
2 tablespoons butter |
1/4 cup parmesan cheese, grated |
salt |
ground black pepper |
1 tablespoon olive oil |
1/2 onion, chopped |
2 garlic cloves, minced |
3/4 lb mushroom, chopped |
1 (14 ounce) can diced tomatoes |
1/4 teaspoon red pepper flakes |
Directions:
1. Combine milk and water in a medium saucepan. Bring to a simmer. Pour in polenta in a thin stream, whisking constantly until it is all added. Simmer over medium-low heat 20 minutes or until thick.
2. Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and saute until limp, 3-5 minutes. Add garlic and mushrooms and saute until mushrooms are tender, 4-5 minutes. Add the can of tomatoes (with juices) and red pepper flakes. Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes. Season with salt and pepper.
3. Add butter and cheese to polenta off-heat and stir well. Divide polenta between two serving plates. Top each with half the mushrooms and serve hot.
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