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Creamy Polenta with Crispy Mushroom and Tomato Ragu with @pricklyfresh

Posted by Fernanda Catalan on
Creamy Polenta with Crispy Mushroom and Tomato Ragu with @pricklyfresh

Try our delicious creamy polenta in partnership with Prickly Fresh.

In her own words:

Creamy polenta is so underrated in American cuisine. We eat tons of corn products like popcorn, corn on the cob, and cornbread but forget that we’re missing out on one of the greatest dishes EVER. It’s basically the sister of risotto, which we all know and love. I’ve been really into Italian and Mediterranean cooking lately, they use tons of olive oil (which is so good for you if it’s quality like O-Live) and herbs, making for much flavorful dishes. In honor of an easy weeknight meal, I present to you – Creamy Polenta with Crispy, Saucy, Mushroom Ragu. 

Ingredients

Polenta

  • 1 cup cornmeal
  • 2 cups veggie stock
  • 2 cups water
  • Salt
  • 2 tbs O-LIVE Organic Olive Oil
  • 1 tbs butter

Crispy Mushroom Ragu

  • 3.5 oz shiitake
  • 8 oz canned diced tomatoes drained
  • ¼ cup red wine
  • 2 tbs balsamic vinegar
  • ½ cup veggie stock
  • 1 teaspoon corn starch or arrow root
  • Diced garlic
  • Diced shallot
  • O-LIVE Organic Olive Oil

Instructions

  • Add veggie stock and water to a pot and bring to boil. Then pour the cornmeal into the pot slowly, whisking non-stop to reduce risk of clumping.
  • Reduce the heat to low, cover and simmer 10-15 minutes stirring occasionally. It is done when all of the liquid is absorbed.
  • In the meantime, make the crispy mushroom and tomato ragu. Add olive oil to a medium sized frying pan on medium high heat, add sliced mushrooms. Make sure they’re not over-crowded and let them sit on one side for about 1.5 minutes before touching them. Stir the mushrooms and cook for another 1.5 minutes until golden.
  • Combine ½ cup veggie stock and corn starch in a separate bowl
  • Add garlic and shallots to the pan and cook for another minute stirring frequently
  • Add balsamic vinegar, red wine, salt, diced tomatoes and corn starch mixture and bring to a boil for 5 minutes or until sauce has thickened. Set aside
  • Once polenta is cooked add in salt, olive oil, butter and mix until combined.
  • Split evenly between 4 bowls and top with mushroom tomato ragu.

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