Mushroom Ragout and Soft Parmesan Polenta

From Organic Vibe

This perfect cold-weather dish warms body and soul. Serve with a simple green salad and crusty French bread. Enjoy!

Mushroom Ragout
2 tablespoons extra-virgin olive oil
1 onion, diced
1 pound assorted mushrooms
1 cup white wine
1 fennel bulb, trimmed and
sliced crosswise
1 cup vegetable broth
Salt and freshly ground pepper to taste

Soft Parmesan Polenta
4 cups vegetable broth
3/4 cup polenta
2 tablespoons butter
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
2 tablespoons minced fresh
flat-leaf parsley

  1. To make the ragout: In a large skillet, heat the olive oil over medium heat and sauté the onion for 4 minutes, or until soft. Increase heat to high, add the mushrooms, and sauté for 7 minutes, or until the mushrooms release their liquid and the liquid evaporates. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the fennel, reduce heat to medium, and cook for 5 minutes. Add the broth and simmer for 10 minutes. Season with salt and pepper.
  2. To make the polenta: In a medium saucepan, bring the broth to a boil over high heat. Whisk in the polenta, reduce heat to low, and simmer, stirring occasionally, for 20 minutes, or until thickened and the grains are tender. Remove from heat and stir in the butter, Parmesan cheese, salt, and pepper.
  3. Spoon the polenta into the center of each of 4 plates. Ladle the mushroom ragout over the polenta and sprinkle with the parsley.

Makes 4 servings

Shopping List
Assorted mushrooms, 1 pound
Fennel bulb, 1
Fresh flat-leaf parsley, 1 bunch
Butter, 2 Tbs
Freshly grated, 1/4 cup
Parmesan cheese, 1 oz
Polenta, 3/4 cup
White wine, 1 cup

Pantry List
Onion, 1
Vegetable broth, 5 cups
Extra-virgin olive oil, 2 Tbs
Salt and pepper

From Organic Vibe