Polenta is cornmeal and comes in yellow and white as well as in instant form. Served on soup plates and eaten with a spoon, this soft polenta is topped with a mushroom stew that is particularly delicious when it incorporates some wild varieties. A satisfying side, the polenta can also be served in larger portions as a vegetarian main course.
Recipe information
Yield
4 as a first course or side dish, 2 as a main course
Ingredients
Polenta
Mushroom Ragout
Preparation
FOR THE POLENTA
Step 1
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.
FOR THE RAGOUT
Step 2
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.
Step 3
To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
