Polenta with Smoky Mushroom Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Baking polenta in the oven, as opposed to using the traditional method of stovetop cooking, frees you so you can prepare the mushroom topping. Oyster mushrooms are fan-shaped and have a peppery bite that softens during cooking. The smokiness of chipotle chiles unexpectedly complements the mushrooms. Ingredients:
6 cups water |
1 1/2 cups dry polenta |
1 tablespoon butter, cut into small pieces |
1 1/2 teaspoons salt |
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 côtes du rhône 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 |
Directions:
1. Preheat oven to 350°.
2. To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350° 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 sauté 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 350° for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.
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