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Wild Mushroom Ragu with Golden Polenta

Wild Mushroom Ragu with Golden Polenta

Components: 1 28- oz. can entire Italian roasted tomatoes,1 1/2 pound. cremini mushrooms, cleaned, cut and sliced,2 oz. dried porcini mushrooms,1 cup dry red white wine, preferably Chianti,3 Tbs. additional virgin olive oil, Bonus virgin olive oil for brushing,2 tsp. minced fresh rosemary, or 1 tsp. dried,3 cloves garlic, minced, 3/4 cup approximately chopped green olives,2 cups coarse-ground polenta or stone-ground cornmeal,2 large onions, diced, 1/2 cup chopped parsley,1 Tbs. sea salt, Sea salt and freshly ground black pepper to taste, 1/2 pound. shiitake mushrooms, cleaned up, stemmed and coarsely sliced,3 Tbs. tomato paste,1 cup vegetable stock, preferably homemade,7 cups water

Directions: To make Golden Polenta: Bring 7 cups water to a boil in large stockpot, and add salt. Blending constantly, slowly spray polenta or cornmeal into pot by handful, letting it trickle through fingers. Lower heat to medium-low, and cook and blend constantly for 10 minutes. Cover pot, and cook for 10 minutes more., Uncover, and stir intensely with wood spoon. Cover again, and cook 10 minutes more. Repeat 2 more times for a total cooking time of 40 minutes. Discover, and continue stirring for 10 minutes. Pour polenta onto big 10 x14- inch baking pan, spreading it to a thickness of about 1/2 inch. Set aside to cool. Once cooled, cover and cool for several hours or overnight., To make Wild Mushroom Ragu: Location dried porcini mushrooms and 2 cups lukewarm water in small bowl to soak for a minimum of 30 minutes. Eliminate mushrooms from bowl, squeezing carefully and letting liquid drain back into bowl. Coarsely slice mushrooms, and set aside. Pressure mushroom liquid through coffee filter or moistened paper towel to get rid of grit, and set liquid aside., Heat 1 tablespoon olive oil in big skillet over medium-high heat. Add onions, and sauté until softened, for about 10 minutes. Add garlic and rosemary, and cook, stirring often, up until lightly browned, for 5 to 8 minutes. Transfer mix to large heatproof cast-iron casserole., Deglaze frying pan with 1/2 cup red white wine, scraping up all browned bits. Cook over medium-low heat till liquid is minimized by half, for about 10 minutes. Add to onion mixture., Clean frying pan tidy with paper towel. Heat 2 teaspoons olive oil in frying pan over medium-high heat. Include half cremini mushrooms and pinch of salt and pepper. Sauté until excess liquid cooks away and mushrooms start to brown, for about 5 minutes. Transfer mushrooms to casserole, and without cleaning up pan, repeat process with remaining cremini, followed by shiitakes. Transfer each batch to casserole., Deglaze skillet with remaining 1/2 cup red white wine, scraping up browned bits. Include reconstituted porcini and strained mushroom liquid, and cook over medium heat up until liquid is reduced by half, for 10 to 12 minutes. Transfer mix to casserole., Squeeze entire tomatoes to break them up, and include with juices to casserole. Stir in tomato paste, vegetable stock, parsley and olives. Prepare over medium-low heat for 15 minutes to blend flavors, and adjust seasonings., To serve, heat broiler. Cut polenta into 16 wedges, brushing lightly with olive oil, and put on sheet pan under broiler, cooking until golden brown, or for about 6 minutes. Turn pieces over, and broil for 5 minutes more. Get rid of from oven, location 2 wedges polenta on specific plates and top with hot mushroom ragu., White wine Suggestions, This requires a vibrant Brolio Chianti Classico or a Ruffino Chianti Classico, the ideal white wines for such a dish. Grab a huge glass of abundant, ruby-red white wine, and enjoy this cold-weather meal.

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