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 ~2 cups mushrooms, chopped (I recommend portobellas, but any mushrooms will work fine) ~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.