Creamy Polenta with Pepper and Mushroom Ragout

Description

• Difficulty: Easy
• Makes about two servings

Ingredients

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.