Polenta with Smoky Mushroom Ragout

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Polenta with Smoky Mushroom RagoutRecipe
Becky Luigart-Stayner; Jan Gautro
Baking polenta in the oven, as opposed to using the traditional method of stovetop cooking, frees you so you can prepare the mushroom topping. Oyster mushrooms are fan-shaped and have a peppery bite that softens during cooking. The smokiness of chipotle chiles unexpectedly complements the mushrooms.
8 servings


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6 cups water
1 1/2 cups dry polenta
1 tablespoon butter, cut into small pieces
1 1/2 teaspoons salt
1 tablespoon olive oil
2 cups chopped onion
8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 cup Côtes du Rhône or other fruity red wine
1 tablespoon chopped drained canned chipotle chiles in adobo sauce
1 teaspoon dried oregano
3 garlic cloves, minced
1 (28-ounce) can whole tomatoes, drained and chopped
2 cups (8 ounces) crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro


Preheat oven to 350°.

To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350° for 1 hour or until liquid is absorbed. Cover polenta and keep warm.

To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally.

Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350° for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.

Created date

March 2004

Nutritional Information

Calories 250
Caloriesfromfat 20 %
Fat 5.6 g
Satfat 2.6 g
Monofat 2.4 g
Polyfat 0.3 g
Protein 11.3 g
Carbohydrate 38.9 g
Fiber 5.8 g
Cholesterol 13 mg
Iron 2.5 mg
Sodium 769 mg
Calcium 108 mg