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Healthy Polenta with Wild Mushroom Ragou




Source of Recipe


Marla


List of Ingredients




Healthy Polenta with Wild Mushroom Ragout

1/4 teaspoon finely chopped garlic
1 cup skim milk
1 bay leaf
cayenne pepper to taste
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
1/8 teaspoon salt

For the wild mushroom ragout:
1 tablespoon olive oil
1 tablespoon chopped shallots
2 cups sliced wild mushrooms (shiitake, oyster, chanterelles)
8 plum tomatoes, quartered and skinned
1 sprig fresh tarragon, or 1/4 teaspoon dried
1/8 teaspoon salt




Recipe



Cooking Instructions
For the polenta:

1. Heat the olive oil in a pot over low heat. Add the garlic and cook for 1 minute, keeping the heat low so the garlic doesn't burn.

2. Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the milk to a boil.

3. Pour the cornmeal into the hot milk slowly, whisking constantly. After all the cornmeal has been added, cook 3 to 4 minutes more, stirring constantly.

4. Remove the pot from the heat and slowly stir in the grated cheese.

5. Season with salt and pepper to taste.

For the wild mushroom ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat and simmer for about 5 minutes. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste.

5. To serve, place a portion of polenta on a warm plate and spoon on the mushroom ragout.

This recipe serves: 4


Nutrition Facts
Serving size: about 1 cup
Calories 404
Total Fat 12 g
Saturated Fat 2 g
Protein 20 g
Total Carbohydrate 57 g
Dietary Fiber 17 g
Sodium 335 mg
Percent Calories from Fat 25%
Percent Calories from Protein 20%
Percent Calories from Carbohydrate 55%