Polenta With Smoky Mushroom Ragout Recipe

Name: Polenta With Smoky Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta:; 6 cups water; 1 1/2 cups dry polenta; 1 tablespoon butter, cut into small pieces; 1 1/2 teaspoons salt; Ragout:; 1 tablespoon olive oil; 2 cups chopped onion; 8 cups sliced oyster mushroom caps (about 1 1/2 pounds); 1/2 teaspoon salt; 1/4 cup Cotes du Rhone or other fruity red wine; 1 tablespoon chopped drained canned chipotle chiles in adobo sauce; 1 teaspoon dried oregano; 3 garlic cloves, minced; 1 (28-ounce) can whole tomatoes, drained and chopped; 2 cups (8 ounces) crumbled queso fresco cheese; 2 tablespoons chopped fresh cilantro

Servings: persons

Polenta:
6 cups water
1 1/2 cups dry polenta
1 tablespoon butter, cut into small pieces
1 1/2 teaspoons salt
Ragout:
1 tablespoon olive oil
2 cups chopped onion
8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 cup Cotes du Rhone or other fruity red wine
1 tablespoon chopped drained canned chipotle chiles in adobo sauce
1 teaspoon dried oregano
3 garlic cloves, minced
1 (28-ounce) can whole tomatoes, drained and chopped
2 cups (8 ounces) crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro

1
Preheat oven to 350u00b0.
2
To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350u00b0 for 1 hour or until liquid is absorbed. Cover polenta and keep warm.
3
To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and saute 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally.
4
Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350u00b0 for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Polenta:, 6 cups water, 1 1/2 cups dry polenta, 1 tablespoon butter, cut into small pieces, and more.

Yes, Polenta With Smoky Mushroom Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta With Smoky Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions