Polenta with Mushroom Ragu

Polenta with Mushroom Ragu can serve as a meatless entree or paired with baked chicken or pork.  The dish can be ready in 15 minutes and without the use of any box mixes!  No need to buy boxed "instant polenta" - you can make your own for a fraction of the cost in the same amount of time. 

Mushrooms aren't a texture that baby is used to at this time.  So, instead I mixted the polenta with cubed banana and kiwi.  It was an instant hit. 

Polenta with Mushroom Ragu

Serves 4

2 cups water

1/4 teaspoon salt

1/2 cup cornmeal

1/4 cup shredded Swiss cheese

2 tablespoons olive oil
1/2 medium onion, chopped
2 (8 ounce) packages sliced mushrooms
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
1 (14.5 ounce) can diced tomatoes
Grated Parmesan cheese

In a small heavy saucepan, bring the water, salt and chili powder to a boil. Reduce heat to low; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 10-15 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.  Stir in Swiss cheese.

Meanwhile, heat oil in a large skillet over medium heat until hot.  Add onion and cook 5 minutes or until tender.  Stir in mushrooms, oregano, salt, and pepper.  Cook for 5 minutes or until mushrooms are tender.  Stir in tomatoes.  Cover and simmer 3-5 minutes or until heated through. 

To serve, spoon mushroom mixture over polenta.  Sprinkle each serving with grated Parmesan cheese. 

Approval of polenta with banana with kiwi.