Dinner Tonight: Polenta With Mushroom Ragu Recipe

• 2 cups milk
• 1 3/4 cups water
• 1 cup polenta
• 2 tablespoons butter
• 1/4 cup Parmesan, grated
• salt and pepper
• 3/4 pound oyster mushrooms, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 14-ounce can tomatoes
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil

1. Pour the milk and water into a medium-sized pot. Bring to a simmer and then slowly whisk in the polenta. Simmer over medium-low for 20 minutes until the mixture is thick.
2. Meanwhile, pour the oil into a large skillet over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally. Add the mushrooms and garlic. Cook until the mushrooms are tender, about 4 minutes. Dump in the tomatoes and red pepper flakes. Bring mixture to a boil, and then reduce to a simmer. Cook for 10 minutes. Season with salt and pepper.
3. Add the butter and Parmesan to the polenta, stir well, and turn off the heat.
4. Scoop some polenta into a bowl and then spoon over some of the mushroom ragu.

milk, water, polenta, butter, parmesan, salt, mushrooms, onion, garlic, tomatoes, red pepper, olive oil

Taken from www.seriouseats.com/recipes/2009/03/dinner-tonight-polenta-with-mushroom-ragu-recipe.html (may not work)