Ragù Finto With Cheese Polenta
- Ragu
- 2 cups boiling water, divided
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped red onion
- 1 tablespoon minced garlic cloves
- 5 cups finely chopped cremini mushrooms (about 1 pound)
- 2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 cup dry red wine
- 2 tablespoons minced fresh flat-leaf parsley
- Polenta:
- 3/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1 1/2 cups fat-free milk
- 1/2 cup (2 ounces) shredded Gruyere cheese
- 2 tablespoons grated fresh Parmesan cheese
- To prepare ragu, combine 1 cup boiling water and porcinis in a bowl; cover and let stand 15 minutes. Drain porcinis through a sieve over a bowl, reserving soaking liquid. Discard porcini stems; finely chop porcini caps.
- Combine 1 cup boiling water and sun-dried tomatoes in a bowl. Cover and let stand 15 minutes. Drain and finely chop tomatoes.
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cover and cook 10 minutes, stirring occasionally. Add creminis, rosemary, salt, and red pepper. Cover and cook 5 minutes. Uncover and cook 5 minutes or until liquid almost evaporates.
- Add porcini caps, reserved soaking liquid, chopped tomatoes, wine, and parsley; bring to a boil. Reduce heat; simmer 12 minutes.
- To prepare polenta, place cornmeal and salt in a large saucepan. Gradually add 1 1/2 cups water and milk, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.
- Remove from heat; stir in Gruyere. Serve with ragu; sprinkle with Parmesan.
boiling water, porcini mushrooms, tomatoes, olive oil, red onion, garlic, cremini mushrooms, rosemary, salt, red pepper, red wine, parsley, polenta, yellow cornmeal, salt, water, milk, gruyuere cheese, parmesan cheese
Taken from www.myrecipes.com/recipe/rag-finto-with-cheese-polenta (may not work)