Mushroom Ragu with Country Cornmeal Polenta

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About the Recipe:  This ragu has a delightful Italian basil flavored light sauce that covers the sautéed onions and mushrooms. Serve it warm over cooked soft polenta-like cornmeal for a comfort dish that is easy to prepare.  It’s an incredibly delicious and satisfying vegetarian-style main dish or add some thin slices of grilled steak or chicken for those meat lovers.

Note: If using dry mushrooms:  In small bowl, soak dried mushrooms in 1-1/2 cups hot water until softened about 15 minutes.

pdf for Copy of Recipe – Mushroom Ragu with Country Cornmeal Polenta

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Country Cornmeal Peppered Polenta

About the Recipe: This polenta-like porridge is a base for the delicious mushroom ragout or other toppings such as vegetables or meats. It is flavored with a light pepper cheese and has a creamy texture.  It also can be thickened, cut into pieces, pan-fried, roasted, or even grilled.

Recipe Inspired by:  https://www.thekitchn.com/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740

Cook’s Note: You can omit the cheese and/or butter if desired or substitute a milder flavored cheese. You can also use a quick cooking – Polenta product and follow directions on the package.

Information about cornmeal:  Do not use fine grind cornmeal for this recipe because the finished product will be pasty.  Medium or coarse ground cornmeal can be used, or a cornmeal product listed as Polenta.  For Italian dishes, the Polenta product is preferred.  Also, a quick cooking polenta is available and can be prepared in a microwave.

pdf for Copy of Recipe – Country Cornmeal Peppered Polenta

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