Polenta:
\n6 C. water
\n1 1\/2 C. dry polenta
\n1 T. butter, cut into small pieces
\n1 1\/2 tsp. salt<\/p>\n
Ragout:
\n1 T. olive oil
\n2 C. chopped onion
\n8 C. sliced oyster mushroom caps (about 1 1\/2 lb.)
\n1\/2 tsp. salt
\n1\/4 C. C\u00f4tes du Rh\u00f4ne or other fruity red wine
\n1 T. chopped drained canned chipotle chiles in adobo sauce
\n1 tsp. dried oregano
\n3 garlic cloves, minced
\n1 (28-oz.) can whole tomatoes, drained and chopped
\n2 C. (8 oz.) crumbled queso fresco cheese
\n2 T. chopped fresh cilantro<\/p>\n
Preheat oven to 350\u00b0. To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350\u00b0 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 saut\u00e9 5 minutes or until tender. Add mushrooms and 1\/2 tsp. 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\u00b0 for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.<\/p>\n
Yield: 8 servings
\nCalories: 250
\nFat: 5.6g
\nFIber: 5.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
Polenta: 6 C. water 1 1\/2 C. dry polenta 1 T. butter, cut into small pieces 1 1\/2 tsp. salt Ragout: 1 T. olive oil 2 C. chopped onion 8 C. sliced oyster mushroom caps (about 1 1\/2 lb.) 1\/2 tsp. salt 1\/4 C. C\u00f4tes du Rh\u00f4ne or other fruity red wine 1 T. chopped drained canned chipotle chiles in adobo sauce 1 tsp. dried oregano 3 garlic cloves, minced 1 (28-oz.) can whole tomatoes, drained and chopped 2 C….<\/p>\n