| For the Ragù— |
| Saute: |
| 1/4 |
cup shallots, sliced |
| 1 |
lb. assorted mushrooms, sliced or quartered
(4 cups) |
| 2 |
t. olive oil |
Add; Finish with: |
| 3/4 |
cup tomatoes, diced |
| 1/2 |
cup vegetable broth |
| 1/4 |
cup dry sherry or Madeira |
| 2 |
t. balsamic vinegar |
| 1 |
t. tomato paste |
| 1 |
T. chopped fresh parsley |
| 1 |
t. minced fresh thyme |
| |
Salt and pepper to taste |
For the Polenta— |
| Bring to a Boil;
Whisk in: |
| 1 |
cup skim milk |
| 1 |
cup water |
| 1 |
t. kosher salt |
| 1/4 |
t. ground nutmeg |
| |
Pinch of white pepper |
| 1/2 |
cup yellow cornmeal |
| 2 |
T. light cream cheese, cubed (1 oz.) |
| 2 |
T. Parmesan cheese, grated |
|
Saute shallots for the ragù in a large saute
pan coated with nonstick spray over medium heat until soft. Increase
heat to high, add half the mushrooms, and saute until browned; remove
from pan. Add olive oil and saute remaining mushrooms. Resist stirring
them too much—the longer the contact with the pan, the better
the browning.
Add tomatoes, broth, sherry, vinegar, and
tomato paste. Reduce heat to low and simmer for 15 minutes.
Finish with herbs and seasonings.
Bring milk, water, and seasonings to a boil
for the polenta in a saucepan. Whisk in cornmeal; reduce heat
to low and simmer 5 minutes, stirring often. Fold in cheeses
before serving.
|
© August Home Publishing Company