Polenta with Mushroom Ragout

Polenta with Mushroom Ragout
Photo by Kimberly Sentner

Ingredients

  • 5 ounces mushrooms
  • ½ cup low-salt canned chicken broth
  • 2 small ears corn
  • 2 tablespoons fresh chives
  • 1/8 tablespoon freshly ground black pepper
  • ¼ teaspoon salt
  • ½ cup yellow cornmeal
  • + 8 more ingredients
    • 4 plum tomatoes
    • 3 garlic cloves
    • 1 small onion
    • 1 tablespoon peanut oil
    • 1 tablespoon unsalted butter
    • ¼ teaspoon freshly ground black pepper
    • 2 cups water
    • ¼ teaspoon salt

Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasional...

View full recipe at Epicurious

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