Polenta with Mushroom and Chickpea Ragu (serves 4)
Polenta with Mushroom Ragu
Combine two or more types of mushrooms with chickpeas, sun-dried tomatoes and Mediterranean spices for a savory Mushroom Ragu served atop creamy polenta. A crisp green salad complements the meal perfectly. If you use a dry pan to sauté the vegetables, reduce the calorie count per serving by 10 calories and by 1 gram of fat. Glyn and Will
For the Ragu
1 cup chopped onion
1 tsp. minced garlic
8 oz. sliced mushrooms (I used a combination of shitake and crimini)
1 tsp. extra virgin olive-oil, first cold pressed
1 1/2 cups rinsed, canned chickpeas
4 sun-dried tomato halves
6 oz water
1 herb-ox vegetable bouillon cubes
1/8 tsp crushed red pepper
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp. dried oregano 1/2 tsp dried mint
1/4 tsp dried dill
1/4 cup fresh lemon juice
peel from 1/2 lemon
For the Polenta
1 cup Bob’s Red Mill Polenta Corn Grits
3 cups water
1/4 cup nutritional yeast
For the Cremolata Topping
2 tbsp. grated lemon peel
1/4 cup fresh mint (chopped)
1/4 cup fresh basil leaves, chopped
1 Saute the onions, garlic and mushrooms in the extra virgin olive oil (or in a dry pan).
2 Stir in the vegetable bouillon and water.
3 Cut the sun-dried tomatoes in strips and add to the skillet.
4 Add the chickpeas and dried spices.
5 Reduce heat, stir in the lemon juice and simmer at lowest temp for one hour or more.
6 Prepare the polenta according to the package instructions (or by combining the one cup of polenta and 1/2 tsp salt with three cups boiling water and very carefully stirring continuously cook until it thickens to the desired consistency.
7 Stir the nutritional yeast into the polenta.
8 Serve the mushroom topping over the polenta.
9 Combine the lemon peel, mint, and basil. Chop fine and sprinkle over the dish.
Degree of Difficulty: Moderately difficult
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Serving size: 1/4 of a recipe (17.1 ounces).
Gluten-Free, Grains, Main Dish, Vegan, Vegetables