Wild Mushroom Ragout Over Sun-Dried Tomato Polenta
|Water||4 Cup (64 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Sun dried tomatoes||1⁄2 Cup (8 tbs), diced small|
|Grated romano cheese||1⁄4 Cup (4 tbs), grated freshly|
|Assorted mushrooms||2 Cup (32 tbs), sliced (Fresh Wild Mushrooms, Shiitakes Oysters Buttons)|
|Finely diced shallots||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Finely minced garlic||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Teaspoon|
|Chopped fresh basil||1 Teaspoon|
|Diced tomatoes||1⁄4 Cup (4 tbs) (Fresh)|
|White wine||2 Tablespoon|
|Granulated sugar||1⁄2 Teaspoon|
|Cold butter||2 Tablespoon|
|Granulated sugar||1⁄8 Cup (2 tbs) (Per Ragout)|
|Salt||To Taste (Per Ragout)|
|Fresh ground pepper||To Taste (Per Ragout)|
Bring water to a boil and add cornmeal.
Stir until smooth.
Add tomatoes, cheese, sugar, salt and pepper.
Pour into buttered 9x13 inch pan and refrigerate.
Saute mushrooms and shallots in oil over high heat until shallots are transparent.
Add garlic and brandy.Ignite.
Add herbs, tomatoes, wine and sugar.
Whip in cold butter.
Remove from heat and adjust seasoning.
Slice polenta and top with ragout.