Polenta with Smokey Mushroom Ragout

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* Exported from MasterCook *

 

Polenta with Smoky Mushroom Ragout

 

Recipe By :Martha Rose Shulman

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Toppers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

POLENTA:

6 cups water

1 1/2 cups dry polenta

1 1/2 teaspoons salt

RAGOUT:

1 tablespoon olive oil

2 cups chopped onions

8 cups oyster mushrooms -- sliced

1/2 teaspoon salt

1/4 cup fruity red wine such as Côtes du Rhône

1 tablespoon canned chipotle chiles in adobo sauce -- drained and

chopped

1 teaspoon dried oregano

3 cloves garlic -- minced

28 ounces whole tomatoes -- drained and chopped

8 ounces queso fresco cheese -- crumbled

2 tablespoons fresh cilantro -- chopped

 

Preheat oven to 350°.

 

To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking

dish, stirring well. Bake at 350° for 1 hour or until liquid is absorbed.

Cover polenta and keep warm.

 

To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over

medium-high heat. Add onion, and sauté 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.

 

Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350° for 15

minutes or until cheese begins to melt. Sprinkle with cilantro.

 

Source:

" Cooking Light, APRIL 2004 "

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Per Serving (excluding unknown items): 77 Calories; 2g Fat (24.6% calories

from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

570mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2

Fat.

 

NOTES : Baking polenta in the oven as opposed to using the traditional

method of stovetop cooking, frees you so you can prepare the mushroom

topping. Oyster mushrooms are fan-shaped and have a peppery bite that

softens during cooking. The smokiness of chipotle chiles unexpectedly

complements the mushrooms.

 

NUTRITION PER SERVING

CALORIES 250 (20% from fat); FAT 5.6g (sat  2.6g,  mono 2.4g,  poly 0.3g);

PROTEIN 11.3g;  CARB 38.9g;  FIBER 5.8g;  CHOL 13mg;  IRON 2.5mg;  SODIUM

769mg;  CALC 108mg; 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0