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Want to try Daniel Pike’s recipe for mushroom ragu with polenta? Only takes about 30 minutes to make. Delicious.
Ingredients (for two servings):
button mushrooms (8 oz)
grape tomatoes (4 ounces)
2 scallions
2 garlic cloves
Italian seasoning (4 tsp)
2 veggie stock concentrate packets (easy to find online)
cornmeal (1/2 cup)
2 slices ciabatta bread
cheese of choice (optional)
kosher salt
black pepper
olive oil
butter (about 4 tbsp)
Instructions:
1) PREP: Thinly slice the scallions, separating white from green. Quarter the mushrooms. Halve the tomatoes. Mince one garlic clove, then halve the other.
2) COOK: Heat 1 tbsp butter and some olive oil in a large pan over medium heat. Once warm, add the mushrooms, then 2 tsp Italian seasoning, plus salt and pepper. Cook until tender and golden brown, stirring occasionally, probably about 5-7 minutes. Reduce heat.
3) RAGU: Add the tomatoes, scallion whites, and minced garlic to the pan with more olive oil. Cook until the tomatoes are soft, stirring occasionally, probably around 3-5 minutes. Stir in a veggie stock packet and 1/4 cup of water. Once simmering, remove the pan from the heat.
4) BREAD: Toast ciabatta slices until golden brown. Rub the bread with halved garlic cloves and drizzle with olive oil. Sprinkle with Italian seasoning. Add salt and pepper to taste. Halve bread on the diagonal (triangle shapes).
5) POLENTA: Add 2.5 cups of water, the other veggie stock packet, and 1 tsp salt to a medium pan. Bring to a boil, then whisk in the cornmeal. Reduce heat to low and cook until tender, stirring occasionally, probably around 8-10 minutes. If your polenta gets too thick to stir, add hot water, 1/2 cup at a time.
6) FINISH: Put the ragu pan on medium heat. Stir in 1 tbsp butter. Cook until warm, a minute or so. Add cheese (if you wish) and 2 tbsp butter to the polenta pot and whisk till melted. Add salt and pepper. Pour into bowls, then add the ragu on top. Sprinkle scallion greens over it. Serve with your garlic bread.