Ragù Finto with Cheese Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This finto, or fake, ragu is made with meaty mushrooms and served over cheesy polenta for a meatless Italian meal. Ingredients:
2 cups boiling water, divided |
1/2 cup dried porcini mushrooms (about 1/2 ounce) |
1 cup sun-dried tomatoes, packed without oil (about 2 ounces) |
1 tablespoon olive oil |
1 1/2 cups finely chopped red onion |
1 tablespoon minced garlic cloves |
5 cups finely chopped cremini mushrooms (about 1 pound) |
2 teaspoons minced fresh or 1/2 teaspoon dried rosemary |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 cup dry red wine |
2 tablespoons minced fresh flat-leaf parsley |
3/4 cup yellow cornmeal |
1/4 teaspoon salt |
1 1/2 cups water |
1 1/2 cups fat-free milk |
1/2 cup (2 ounces) shredded gruyère cheese |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. To prepare ragù, combine 1 cup boiling water and porcinis in a bowl; cover and let stand 15 minutes. Drain porcinis through a sieve over a bowl, reserving soaking liquid. Discard porcini stems; finely chop porcini caps.
2. Combine 1 cup boiling water and sun-dried tomatoes in a bowl. Cover and let stand 15 minutes. Drain and finely chop tomatoes.
3. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cover and cook 10 minutes, stirring occasionally. Add creminis, rosemary, salt, and red pepper. Cover and cook 5 minutes. Uncover and cook 5 minutes or until liquid almost evaporates.
4. Add porcini caps, reserved soaking liquid, chopped tomatoes, wine, and parsley; bring to a boil. Reduce heat; simmer 12 minutes.
5. To prepare polenta, place cornmeal and salt in a large saucepan. Gradually add 1 1/2 cups water and milk, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.
6. Remove from heat; stir in Gruyère. Serve with ragù; sprinkle with Parmesan.
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