Polenta With Smoky Mushroom Ragout

• Polenta:
• 6 cups water
• 1 1/2 cups dry polenta
• 1 tablespoon butter, cut into small pieces
• 1 1/2 teaspoons salt
• Ragout:
• 1 tablespoon olive oil
• 2 cups chopped onion
• 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/4 cup Cotes du Rhone or other fruity red wine
• 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 2 cups (8 ounces) crumbled queso fresco cheese
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 350u0b0.
2. To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350u0b0 for 1 hour or until liquid is absorbed. Cover polenta and keep warm.
3. To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and saute 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. 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.
4. Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350u0b0 for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.

polenta, water, polenta, butter, salt, ragout, olive oil, onion, oyster mushroom, salt, cuftes, oregano, garlic, tomatoes, fresco cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/polenta-with-smoky-mushroom-ragout (may not work)