Polenta with Mushroom Ragout
A comforting dish of creamy polenta topped with a flavorful mushroom ragout made with fresh vegetables. The tender mushrooms, sweet corn, and tomatoes create a delicious sauce that perfectly complements the smooth, golden polenta.
Ingredients
- •2 cups water
- •½ cup yellow cornmeal
- •¼ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •1 tablespoon unsalted butter
- •1 tablespoon peanut oil
- •1 small onion
- •5 ounces mushrooms
- •3 cloves garlic
- •4 whole plum tomatoes
- •2 ears corn
- •½ cup chicken stock
- •¼ teaspoon salt
- •⅛ teaspoon freshly ground black pepper
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
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 occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
8 min
- 2.
Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
6 min
- 3.
To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
2 min