Polenta with Mushroom Ragout Recipe | Epicurious

Name: Polenta with Mushroom Ragout Recipe | Epicurious
Ingredients: 2 cups water; 1/2 cup yellow cornmeal; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon peanut oil; 1 small onion, chopped (1/2 cup); 5 ounces mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups); 3 garlic cloves, crushed and finely chopped (2 teaspoons); 4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (1 1/4 cups); 2 small ears corn, husked and kernels cut off (1 cup); 1/2 cup homemade chicken stock or low-salt canned chicken broth; 1/4 teaspoon salt, or to taste; 1/8 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh chives

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Polenta is cornmeal and comes in yellow and white as well as in instant form. Served on soup plates and eaten with a spoon, this soft polenta is topped with a mushroom stew that is particularly...

Keywords

stew
cornmeal
mushroom
corn
main
dinner
dairy free
easy
cookbooks

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Ingredients

2 cups water
1/2 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon peanut oil
1 small onion, chopped (1/2 cup)
5 ounces mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
3 garlic cloves, crushed and finely chopped (2 teaspoons)
4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (1 1/4 cups)
2 small ears corn, husked and kernels cut off (1 cup)
1/2 cup homemade chicken stock or low-salt canned chicken broth
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives