Polenta with Mushroom Ragout

Ingredients for Polenta with Mushroom Ragout

• 475ml water

• 120ml yellow cornmeal

• 1/4 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 1 cucchiaio di burro non salato

• 1 tablespoon peanut oil

• 1 small onion, chopped (80g )

• 140g mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (300g )

• 3 garlic cloves, crushed and finely chopped (2 teaspoons )

• 4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (300ml )

• 2 small ears corn, husked and kernels cut off (240ml )

• 120ml homemade chicken stock or low-salt canned chicken broth

• 1/4 teaspoons salt, or to taste

• 1/8 teaspoons freshly ground black pepper

• 2 tablespoons chopped fresh chives

Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

To serve, ladle the polenta into the centre of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.

Avvertenza

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