Thursday, October 13, 2011

Polenta with Mushroom Ragout

Polenta
  • 2 cups chicken stock
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Mushroom Ragout
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped (1/2 cup)
  • 5 ounces mushrooms (baby bella), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
  • 3 garlic cloves, crushed and finely chopped (2 teaspoons)
  • 4 roma tomatoes, halved, and cut into 1/2-inch pieces (1 1/4 cups)
  • 2 zucchini squash diced
  • 1/2 cup  chicken broth
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives

FOR THE POLENTA
Bring the chicken stock 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.

FOR THE RAGOUT
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, zucchini, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
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.




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