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Wild Mushroom Ragout Over Sun-Dried Tomato Polenta

Elitists.Kitchen's picture
This wild mushroom ragout over sundried tomato polenta is a vegetarian preparation that is mild yet flavorful. Cooked with gourmet wild mushroom with romano cheese, the ragout is served over polenta. Flavored with herbs like basil and parsley, the ragout is full bodied and makes for a sumptious meal for a fancy dinner.
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
2

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Average: 4.1 (14 votes)