Polenta With Mushroom Ragu
- 2 cups milk
- 1 34 cups water
- 1 cup polenta
- 2 tablespoons butter
- 14 cup parmesan cheese, grated
- salt
- ground black pepper
- 1 tablespoon olive oil
- 12 onion, chopped
- 2 garlic cloves, minced
- 34 lb mushroom, chopped
- 1 (14 ounce) can diced tomatoes
- 14 teaspoon red pepper flakes
- Combine milk and water in a medium saucepan.
- Bring to a simmer.
- Pour in polenta in a thin stream, whisking constantly until it is all added.
- Simmer over medium-low heat 20 minutes or until thick.
- Meanwhile, heat oil in a large skillet over medium heat until shimmering.
- Add onion and saute until limp, 3-5 minutes.
- Add garlic and mushrooms and saute until mushrooms are tender, 4-5 minutes.
- Add the can of tomatoes (with juices) and red pepper flakes.
- Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes.
- Season with salt and pepper.
- Add butter and cheese to polenta off-heat and stir well.
- Divide polenta between two serving plates.
- Top each with half the mushrooms and serve hot.
milk, water, polenta, butter, parmesan cheese, salt, ground black pepper, olive oil, onion, garlic, mushroom, tomatoes, red pepper
Taken from www.food.com/recipe/polenta-with-mushroom-ragu-363282 (may not work)