Mushroom Ragout Over Soft Polenta (Italian) - cooking recipe

Ingredients

Mushroom Ragout
2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup flat leaf parsley, fresh
2 basil leaves, torn
1 teaspoon chili pepper flakes, dried
1 lb mushroom, assorted like cremini oyster white, chantrelles, chopped
1/4 cup dry white wine or 1/4 cup water
salt and pepper
1 cup grated fontana cheese
Polenta
1 onion
2 tablespoons olive oil
1/2 teaspoon chili pepper flakes
3 cups vegetable broth
1 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese, grated

Preparation

Mushroom Ragout:
Heat olive oil in a large pan over medium heat.
Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
Add mushrooms and toss.
Pour wine or water over mushroom mixture and season with salt and pepper.
Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
While mushrooms are simmering start the polenta.
Stir in fontina cheese and stir until cheese has melted.
Polenta:
Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
Pour in the 3 cups of broth add the salt and bring to a boil.
Pour in the cornmeal stirring constantly.
Reduce heat to low and cook 20 minutes stirring often.
Stir in cheese.
Quickly turn into a large shallow bowl.
Pour mushroom mixture over top, and sprinkle with additional parsley.
Serve immediately.