Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Martha Rose Shulman
Recipe by Cooking Light April 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

250 calories; calories from fat 20%; fat 5.6g; saturated fat 2.6g; mono fat 2.4g; poly fat 0.3g; protein 11.3g; carbohydrates 38.9g; fiber 5.8g; cholesterol 13mg; iron 2.5mg; sodium 769mg; calcium 108mg.
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