GLUTEN FREE AND DELICIOUS

Baked Polenta with Mushroom Ragu

Serves 10
I love this dish because it is so versatile. Serve it as a side, a meatless main course, even reheat the leftovers to serve with poached eggs for an impressive brunch.

For the Ragu:
1 teaspoon olive oil
1 1/2 pounds of mushrooms of your choice, cut into 1 inch pieces
1 medium sized onion, diced
4 cloves of garlic, minced
6 plum tomatoes, diced
1 tablespoon fresh thyme leaves
1/2 cup white or red wine (whatever you have on hand)
1/2 cup beef stock, or vegetable stock
salt and pepper to taste

For the Polenta:
5 cups chicken stock or water
1 1/4 cups polenta or cornmeal
3/4 cup grated parmesan cheese, gorgonzola, or a combination
salt and pepper to taste

For the Topping:
2 tablespoons grated parmesan
2 tablespoons gluten-free bread crumbs
1 teaspoon olive oil

1. Preheat your oven to 400°F. Grease a 9 x 13 inch baking dish and set aside.
2. Heat a large saute pan over medium high heat. Add 1 teaspoon of olive oil, then the mushrooms and cook about 10 minutes, until the mushrooms release their juices and take on a nice, golden brown color.
3. Add the onions, garlic, and thyme and cook another 4-5 minutes until the onions are translucent. Add the chopped tomatoes, wine, and stock. Season with salt and pepper, reduce the heat to medium, and cook covered, about 20 minutes or until the tomatoes begin to break apart. Uncover the mushrooms and cook another 20 minutes, or until most of the juices are reduced and the mushroom mixture is thick. Set aside.
4. Meanwhile, bring the 5 cups of water or chicken broth to a boil in heavy bottomed pot. Whisk in the polenta, then swich to a wooden spoon. Reduce the heat to medium-low, and cook for 35 minutes, stirring occasionally, until the polenta is thick and creamy. Stir in the cheeses, then season with salt and pepper as needed.
5. Pour half of the polenta into the baking dish in an even layer, then spread the mushroom ragu evenly over that. Top with an even layer of the remaining polenta.
6. In a small bowl combine the bread crumbs, parmesan, and olive oil for the topping. Sprinkle over the polenta, and bake for 20 minutes to half an hour, until the topping is golden brown and the dish is hot and bubbly. Serve.

• Approximate Nutritional Information: Per Serving

Calories: 165
Total Fat: 4 grams
Carbohydrates: 22 grams
Fiber: 2 grams
Protein: 7 grams

                        Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc