Creamy Polenta with Pepper and Mushroom Ragout

Creamy Polenta with Pepper and Mushroom Ragout

Difficulty: Easy

Makes about two servings

INGREDIENTS:

Polenta:

-1+3/4 c water or vegetable broth

-1/2 cup cornmeal

-salt and pepper

Ragout:

-1 large red bell pepper, chopped

-about 2 cups mushrooms, chopped (I recommend portobellas, but any mushrooms will work fine)

-about 1 cup Fresh basil

-Rest of can of broth (~1/2-1 c)

INSTRUCTIONS:

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.

Meanwhile, saute garlic in a large skillet. Add some chopped basil and vegetables. Saute until soft and fragrant. Add broth and reduce sauce.

Serve ragout over polenta and garnish with remainder of chopped basil.