Seriously Simple: Mushroom ragout with creamy polenta warms you up on chilly days
1/2 teaspoon salt
7 cups chicken stock
1 cup fresh or frozen corn kernels
2 cups instant polenta
1/3 cup freshly grated Asiago or Parmesan cheese
1/2 cup finely diced Fontina cheese
Parsley sprigs for garnish
For the polenta:
1. In a deep large nonstick saucepan over medium heat, heat the oil, add the onion, and saute for about 5 minutes or until softened. Add the garlic and saute for 1 minute, being sure not to brown it. Add the salt and stock and bring to a rolling boil. Add the corn. In a thin stream, very slowly add the polenta, stirring constantly with a wooden spoon.
2. Lower the heat and continue cooking for about 3 to 5 minutes, stirring constantly to be sure it doesn’t stick, until it is very smooth and stiff. Stir in the Asiago or Parmesan and fontina cheese and stir well to blend.
3. To serve: Divide the polenta among 6 to 8 shallow bowls, making an indentation in the polenta. Spoon some mushroom ragout sauce on top and garnish with parsley.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
