Mushroom Ragout Over Soft Polenta (Italian)

1. 1

   Mushroom Ragout:

2. 2

   Heat olive oil in a large pan over medium heat.

3. 3

   Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).

4. 4

   Add mushrooms and toss.

5. 5

   Pour wine or water over mushroom mixture and season with salt and pepper.

6. 6

   Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).

7. 7

   While mushrooms are simmering start the polenta.

8. 8

   Stir in fontina cheese and stir until cheese has melted.

9. 9

   Polenta:

10. 10

    Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.

11. 11

    Pour in the 3 cups of broth add the salt and bring to a boil.

12. 12

    Pour in the cornmeal stirring constantly.

13. 13

    Reduce heat to low and cook 20 minutes stirring often.

14. 14

    Stir in cheese.

15. 15

    Quickly turn into a large shallow bowl.

16. 16

    Pour mushroom mixture over top, and sprinkle with additional parsley.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.