Polenta With Wild Mushrooms and Vegetable Ragout

Ingredients

• 4 tablespoons olive oil
• 2 large onions, about 2 pounds, coarsely chopped
• 1 pound assorted wild mushrooms, like chanterelle, cremini, shiitake, cleaned, trimmed and coarsely sliced
• ½ pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced
• 4 large cloves garlic, minced
• 4 teaspoons fresh marjoram leaves
• 4 teaspoons fresh thyme leaves
• 4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips
• 1 28-ounce can plum tomatoes
• 1 ½ cups dry red wine
• Polenta (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    132 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 13 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients. Add onions and cook until they are soft and golden, about 10 minutes.
2. Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
3. Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
4. Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
5. When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
6. Combine contents of both pans and use to top polenta. This can be made a day ahead.
7. To serve, heat oven to 350 degrees. Bake for 20 to 25 minutes.
8. Divide both polenta and sauce in half. Use two 10-by-15-inch glass baking dishes. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish . Arrange half of polenta slices over the sauce. Spoon another third of sauce over polenta. Top with remaining polenta and then with remaining sauce. Repeat with second dish and remaining ingredients.

• This recipe can be halved. For regular long-cooking polenta, follow package directions. If fresh wild mushrooms are not available, use 1 3/4 pounds of domestic mushrooms plus an ounce of dried mushrooms like porcini. Soak the porcini in hot water to cover for 30 minutes. Use the soaking liquid in place of some of the tomato liquid.

1 hour