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Mushroom Ragu with Parmesan Polenta

June 17, 2011

Some friends recently came to visit, and one typically eats vegetarian while the other is a meat-eater. I wanted some that made everyone go back for more, so I made a mushroom ragu over cream, Parmesan polenta. It was a total hit!

You will need:

  • 2 T butter
  • 1/2 small onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 8 oz shitaake mushrooms, sliced (and de-stemmed)
  • 1 T fresh sage, chopped
  • 2 t fresh thyme, de-stemmed
  • Salt and pepper
  • 2 c milk
  • 2 c vegetable stock
  • 2 bay leaves
  • 1 c ground polenta
  • 1 c Parmesan, grated

Then you…

  1. In a large sauce pan, bring the milk and stock to a boil with bay leaves.
  2. Remove the bay leaves before whisking in the polenta.
  3. Reduce heat and simmer until thick, about 10 minutes, stirring often.
  4. Remove from the heat and mix in the Parmesan. Season with salt and pepper to taste.
  5. In a nonstick skillet, melt the butter.
  6. Add the onion and saute 5 minutes.
  7. Add in the mushrooms and saute until veggies begin to caramelize.
  8. Stir in the sage and thyme; season with salt and pepper.
  9. Serve with the ragu on top of the warm polenta.

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