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.

Ingredients

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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.

Directions

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.
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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.
Serves: 4

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