Creamy Polenta with Pepper and Mushroom Ragout

Description

 * Difficulty: Easy
 * Makes about two servings

Polenta

 * 1¾ cups water or vegetable broth
 * ½ cup cornmeal
 * salt and pepper

Ragout

 * 1 large red bell pepper, chopped
 * about 2 cups mushrooms, chopped (I recommend portobellos, but any mushrooms will work fine)
 * about 1 cup fresh basil
 * Rest of can of broth (~½ – 1 cup)

Directions

 * 1) In a small saucepan, bring broth or water to a boil. Slowly whisk in cornmeal with salt and pepper until smooth. Cover and heat on low about 20 minutes or until creamy, stirring occasionally.
 * 2) Meanwhile, sauté garlic in a large skillet. Add some chopped basil and vegetables. Saute until soft and fragrant. Add broth and reduce sauce.
 * 3) Serve ragout over polenta and garnish with remainder of chopped basil.