With its powerhouse of B vitamins, plus carotenoids from the carrots, and little fat, this Golden Polenta with Exotic Mushroom Ragout recipe is soothing, filling dish and makes your RealAge 4.6 days younger.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings Per Recipe: 4
For the polenta:
3 cups low salt chicken or vegetable broth
1 cup (6 ounces) corn meal, preferably stone ground
For the mushroom ragout:
2 teaspoons olive oil
1/2 cup sliced shallots or chopped yellow onion
1 1/2 cups thickly sliced carrots
2 packages (4 ounces each) mixed sliced exotic mushrooms
1 1/2 cups (4 ounces) sliced button or crimini mushrooms
1/2 cup low salt chicken or vegetable broth
2 tablespoons dry sherry
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled herbed feta or herbed goat cheese
For the polenta: combine broth and corn meal in a large saucepan. Mix well with a wire whisk. Bring to a simmer over medium heat, whisking occasionally. Simmer uncovered over low heat 15 to 18 minutes or until very thick, whisking frequently. Remove from heat; cover and keep warm. Meanwhile, the mushroom ragout: Place a large deep skillet over medium heat until hot. Add oil, then shallots and carrots; sauté 5 minutes. Add mushrooms; sauté 5 minutes. Add broth, sherry, thyme, salt and pepper. Simmer uncovered 5 minutes or until carrots are tender, stirring occasionally. Spread polenta over four warmed serving plates. Top with mushroom ragout and cheese. Garnish with additional chopped fresh thyme and freshly ground black pepper, if desired.
Look for exotic mushrooms in the produce section of your supermarket. Mushroom stock—homemade or store bought—adds depth of flavor. For even more intensity, find mushroom soy sauce—I love Pearl River brand’s deep, dark layers of flavor.
If sliced exotic mushrooms (a combination of crimini, oyster and shiitake mushrooms) are not available, substitute 8 ounces fresh shiitake mushrooms. Save the tough stems for stock, and slice the caps for the dish. Cubed unpeeled sweet potatoes—garnets are some of the sweetest—can substitute for the carrots here.
Total Fat: 8 g
Sodium: 457.8 mg
Total Carbs: 38 g
Dietary Fiber: 5 g
Protein: 17 g