Mushroom Ragu w/ Parmesan Polenta
Ingredients
Portobello Mushroom Ragu
- 3 tbsp Olive Oil extra virgin
- 2 ea Shallots halved lengthwise and thinly sliced
- 1 lb Portobello Mushrooms caps sliced into 1-inch chunks stems and gills removed
- 1 ea Garlic Clove thinly sliced
- 2 tsp Fresh Rosemary or Thyme finely chopped
- 1/2 tsp Red Chili Flakes
- 3 tbsp Tomato Paste
- 1 tsp Balsamic Vinegar
- 1/2 cup Vegetable Stock or Water
- 2 tbsp Unsalted Butter
- 1/2 cup Parmesan Cheese freshly grated
- Salt
Parmesan Polenta
- 4 cup Water
- 1 cup Milk
- 1 cup Cornmeal coarse or medium-grind
- 3 tbsp Butter
- Salt
Instructions
Ragu
- Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat.
- Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water).
- Continue cooking until the mushrooms become tender and the liquid evaporates.
- Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar, and butter.
- Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
- Serve the ragu over Parmesan Polenta with grated Parmesan.
Creamy Polenta
- Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
- Gradually sprinkle the polenta into the pan while whisking at the same time.
- Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from thesides of the pan.
- Stir occasionally so it doesn’t stick to the bottom of the pan.
- When it's done, remove from the heat and stir in the butter, cheese, and additional salt to taste if needed.
- Serve warm, sprinkled with additional cheese if desired.
Notes
Recommended wine pairing: 2017 Rock Star Red