Polenta with Wild Mushroom Ragout

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes

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

For the polenta: 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.
Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the
milk to a boil. 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. Remove the pot from the heat and slowly stir in
the grated cheese. Season with salt and pepper to taste.

For the wild mushroom ragout: Heat the oil in a skillet over medium heat.
Add the shallots and cook until they begin to soften, about 2 minutes.
Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
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. Adjust the salt and pepper to taste. To serve, place a
portion of polenta on a warm plate and spoon on the mushroom ragout.


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%


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