Grilled Polenta With Mushroom Ragu - Better Magazine

Name: Grilled Polenta With Mushroom Ragu - Better Magazine
Ingredients: 1 cup milk; 1 cup water; 2 tablespoons half & half; 2 tablespoons butter; 1 teaspoon salt; 2 tablespoons grated Parmigiano; 2/3 cup quick-cooking polenta; 1 tablespoon olive oil; 1 ounce dried porcini mushrooms, hydrated in 1/3 hot water then chopped (reserve liquid); 8 ounces mixed mushrooms (baby bella, oyster, crimini), roughly chopped; 1/2 cup chopped onion; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon each dried thyme, rosemary, oregano; 1 clove garlic, minced; 1/3 cup each – dry Marsala, red wine & liquid from rehydrating porcini; 1/2 teaspoon all-purpose flour; 2 tablespoons chopped fresh Italian parsley leaves

better.net

Grilled Polenta with Mushroom Ragu offers a satisfying, easy-to-make dish for Lent, using pantry staples and rejecting indulgence for frugality and fulfillment.

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Ingredients

1 cup milk
1 cup water
2 tablespoons half & half
2 tablespoons butter
1 teaspoon salt
2 tablespoons grated Parmigiano
2/3 cup quick-cooking polenta
1 tablespoon olive oil
1 ounce dried porcini mushrooms, hydrated in 1/3 hot water then chopped (reserve liquid)
8 ounces mixed mushrooms (baby bella, oyster, crimini), roughly chopped
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon each dried thyme, rosemary, oregano
1 clove garlic, minced
1/3 cup each – dry Marsala, red wine & liquid from rehydrating porcini
1/2 teaspoon all-purpose flour
2 tablespoons chopped fresh Italian parsley leaves