FOX34 Corner Kitchen: mushroom ragu with parmesan polena

FOX34 Corner Kitchen: mushroom ragu with parmesan polena

Posted: Updated:

Mushroom Ragu with Parmesan Polenta

Ingredients

For Mushroom Ragu:

· 2 teaspoons olive oil

· 1 lb. portabella mushrooms, cleaned and chopped

· 2-3 cloves garlic, chopped

· 1 jar tomato bruschetta sauce

For Parmesan Polenta:

· 4 cups water

· 1 cup milk

· Kosher salt

· 1 cup cornmeal

· 3 tablespoons butter

· 1/2 cup shredded Parmesan cheese

Instructions

For Mushroom Ragu:

1. Add oil to a large saucepan and heat over medium high heat, carefully add mushrooms and cook for 5 minutes. Add garlic, stir and cook for another minute.

2. Slowly stir in bruschetta sauce and let simmer on low for about 20 minutes.

For Parmesan Polenta

1. Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.

2. 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 the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

3. When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.

4. Serve warm, sprinkled with additional cheese if desired.

 

Powered by Frankly
All content © Copyright 2000 - 2020 RAMAR. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.