Polenta with Smoky Mushroom Ragout

Polenta with Smoky Mushroom Ragout
Photo by Becky Luigart-Stayner

Ingredients

  • 6 cups water
  • 1 ½ teaspoons salt
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 6 cups water
  • ¼ cup Côtes du Rhône or other fruity red wine
  • 2 cups chopped onion
  • + 27 more ingredients
    • ¼ cup Côtes du Rhône or other fruity red wine
    • 2 cups (8 ounces) crumbled queso fresco cheese
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon dried oregano
    • 1 (28-ounce) can whole tomatoes, drained and chopped
    • 1 tablespoon butter, cut into small pieces
    • 1 teaspoon dried oregano
    • 3 garlic cloves, minced
    • 2 cups (8 ounces) crumbled queso fresco cheese
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 1 ½ cups dry polenta
    • 1 ½ cups dry polenta
    • Ragout:
    • Ragout:
    • Polenta:
    • Polenta:
    • 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
    • 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
    • 1 (28-ounce) can whole tomatoes, drained and chopped
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon salt
    • 1 ½ teaspoons salt
    • ½ teaspoon salt
    • 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
    • 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
    • 1 tablespoon butter, cut into small pieces

Preheat oven to 350°. 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. To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add on...

View full recipe at My Recipes

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