Polenta with Smoky Mushroom Ragout

Name: Polenta with Smoky Mushroom Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter, cut into small pieces; 794 grams whole tomatoes, drained and chopped; 1 Tbsp chopped drained canned chipotle chiles in adobo sauce; 2 Tbsps chopped fresh cilantro; 3 garlic cloves, minced; 680 grams cups sliced oyster mushroom caps (about; 1 Tbsp olive oil; 473 milliliters chopped onion; 1 teaspoon dried oregano; 355 milliliters dry polenta; 227 grams cups crumbled queso fresco cheese; 1 teaspoons salt; 2 teaspoons salt; 1 liters water; 59 milliliters Côtes du Rhône or other fruity red wine

Need a gluten free and vegetarian side dish? Polenta with Smoky Mushroom Ragout could be a tremendous recipe to try. This recipe makes 8 servings with 302 calories, 13g of protein, and 11g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have butter, garlic cloves, côtes du rhône, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

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Oven

To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well.

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Polenta

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Baking Pan

Bake at 350 for 1 hour or until liquid is absorbed. Cover polenta and keep warm.

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Polenta

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Oven

To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat.

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Polenta

Cooking Oil

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Dutch Oven

Add onion, and saut 5 minutes or until tender.

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Onion

Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally.

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Mushrooms

Salt

Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally.

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Tomato