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Home » Popular » Sauces, Dressings, & Dips » Crispy Polenta with Mushroom Ragout

Crispy Polenta with Mushroom Ragout

January 21, 2014Leave a Comment

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My husband and I both recently read the same book on the benefits of a gluten-free diet and decided to give it a try.  

The results have been positive – I’ve dropped 5 lbs. in the last two weeks (It was 6.5 but I slipped).  

However, as a vegetarian pasta and bread lover, the switch has been somewhat challenging.

And then I remembered how much I love polenta and the way it satisfies me in a way very similar to that of my beloved pasta and bread.

A few notes about this recipe:

*  Before serving, I did pop the polenta rounds in the microwave for about 20 seconds.
*  I used vegan butter (it’s the only kind I buy anymore).
*  I had big plans to make my own polenta but just ran short on time.  And really, the pre-made stuff worked great.

1 tube prepared polenta
1/2 cup cornmeal
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoon Italian flat-leaf parsley, chopped
1 tablespoon olive oil
1 tablespoon butter
 
2 tablespoons olive oil
1/3 cup yellow onion, chopped
16 ounces mushrooms (I used 1 package each of baby bella and shiitake), sliced
5 cloves garlic, minced
salt and pepper, to taste
1/4 cup Marsala wine
1 1/2 cup vegetable broth
2 tablsepoons Italian flat-leaf parsley, chopped

1.  Slice polenta into 1″ thick rounds.  Begin heating butter and oil in a large skillet over medium heat.

2.  In a small bowl, combine cornmeal, salt, pepper, and parsley.  Dredge each round in the cornmeal mixture and add to skillet.

3.  Allow polenta to cook 5-10 minutes on each side, or until golden brown.  Remove to a paper towel-lined plate.  Remove any cornmeal residue from the pan.

4.  To the skillet, add the remaining 2 TBSP olive oil.  Saute onions and mushrooms until soft and fragrant.

5.  Add garlic, salt, and pepper.  Continue cooking and stirring another 2-3 minutes.

6.  Pour in the wine and broth.  Bring to a boil, reduce heat to low and simmer approximately 15 minutes.

7.  Top polenta rounds with mushroom sauce and serve immediately.

 
                             

 

                             
 
 
                             
The one serving leftover will be my lunch today!
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Filed Under: Sauces, Dressings, & Dips, Vegan, Vegetarian Tagged With: Italian, vegan, vegetarian

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Welcome!

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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