Directions: |
Directions:Roughly chop the mushrooms. Finely dice red cabbage, onion, carrot and garlic. Heat 2 T. olive oil in a large high-sided skillet over medium heat until shimmering. Add the mushrooms and season with ½ tsp. salt and cook, stirring occasionally until just beginning to brown, about 3 minutes. Add red cabbage, onion, carrot and garlic, remaining ½ tsp. salt and ¼ tsp. black pepper and cook, stirring occasionally, until vegetables are soft. Pour in the white wine to deglaze the pan, scraping any browned bits that have formed on the bottom of the pan. Cook just until the liquid starts to evaporate, about 1-2 minutes.
Add 2 T. tomato paste and cook, stirring for 1 minute more. Add 1 can tomatoes with the juices, ½ c. water, thyme and rosemary. Bring to a boil then reduce heat to medium-low and simmer gently, stirring occasionally, to allow the flavors to meld, about 30 minutes or until vegetables are very soft. Meanwhile make the polenta. |
Directions: |
Directions:Bring milk and cream to boil in a medium saucepan over high heat. While milk/cream mixture is boiling, gradually pour in polenta - whisking the entire time. Add the salt and turn heat to low. Continue to simmer gently, stirring continuously until thickened. Continue to cook for about 10-15 minutes or until polenta is very thick. Add shredded cheddar and butter and stir very well. Turn heat off and put lid on if not ready to serve.
To serve, put a good sized spoon full of polenta on a plate and top with ragu. Sprinkle with parmesan cheese if desired. |
This recipe for Creamy Polenta with Mushroom Ragu is from