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Polenta with Mushroom Ragu Sauce
Served over delicious Parmesan topped polenta slices this sauce is rich and flavorful. Although quick to prepare, the sauce has the depth of flavor of a long simmered ragu.
1/4 cup olive oil
1/2 cup onion, minced
3 portobello mushrooms, discard stems, halve and slice caps
1 teaspoon fresh rosemary, chopped
salt and pepper, to taste
1/2 cup Chianti or other dry red wine
1 (28 ounce) can whole tomatoes, chopped with their juices
2 tablespoons GOLDEN BLOSSOM HONEY
2 (16 ounce) tubes prepared polenta, usually found in produce section
2/3 cup Parmesan cheese, grated
Heat oil in a large skillet. Add onions and sauté about 5 minutes until translucent. Add sliced mushroom caps and cook until tender, about 5-7 minutes. Add rosemary and salt and pepper to taste. Stir to combine.
Add the wine. Cook for 1 minute. Stir in tomatoes with their juices and honey. Simmer 10-15 minutes until sauce thickens.
Meanwhile, line a large cookie sheet with foil. Lightly coat the foil with non-stick cooking spray.
Cut each polenta tube into 8 slices. Brush each slice lightly with olive oil. Place on cookie sheet. Broil about 10 minutes until polenta is golden. Turn and broil another 10 – 15 minutes. Sprinkle each slice with grated cheese. Place back under broiler until cheese bubbles. Remove from oven.
To serve, place 3 or 4 polenta slices on a plate. Top with ragu sauce.