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20130422-193903.jpg

Polenta topped with Ragout

I decided it was time to use a different grain tonight.  I was thinking of rice, but then I realized we should try something else.  Polenta is considered the Italian version of grits.  It’s a super fast cooking grain.  I even took a quicker fix than just using the grain and making a paste with water, I used the tube!!

This dish makes an excellent side dish or hors d’oeuvre for a dinner party.

Gluten-Free Broiled Polenta with Spinach and

Mushroom Ragout

Serving Size: about 20 polenta rounds

Ingredients:

  • 1 tbsp evol (used for polenta)
  • 1 tube of polenta precooked
  • 2 tbsp evol (used for sautéing)
  • 1 onion, diced
  • 1 clove of garlic, finely chopped
  • 1 package mushrooms, chopped
  • 2-3 cups of fresh spinach
  • generous amount of salt and pepper
  • 1/4 tsp of crushed dried rosemary
  • 4 tbsp of tomato paste
  • 1/2 tsp balsamic vinegar
  • 1/2-1 cup water
  • *optional – parmesan cheese (do not use if vegan)

Directions:

  1. Preheat oven to broil and arrange the top rack about 4″ from the top.
  2. Line a baking sheet with parchment paper.
  3. Slice the tube of polenta into 1/4″ thick rounds and lay them out on the baking sheet.
  4. Using the TBSP of olive oil, lightly brush the tops of each round and then broil them until the begin to brown about 10-15 minutes.
  5. While they are cooking, put olive oil in a pan over medium-high heat.
  6. When the oil is warm, put in the diced onions and as they begin to brown, add the garlic, sauteing for another 30 seconds or so.
  7. To the onion mixture, add the mushrooms and cook on a high heat (or medium-high) until they release their juices.
  8. Continue stirring for another few minutes until all the juices have been reabsorbed.  Then all the handfuls of spinach and toss until wilted.
  9. Add salt, pepper, and rosemary.  Cook for another 30 seconds.
  10. Then add in the tomato paste and 1/2 cup of the water.  (I actually used 4 previously frozen ice cubes of tomato paste.)  Bring it to a boil and then reduce heat to a simmer.  Continue adding water little by little if the mixture is drying out.
  11. Once water is absorbed (about 10 minutes), remove from heat and add the balsamic vinegar.

    20130422-193910.jpg

    Mushroom Spinach Ragout

  12. Top the broiled polenta with the mushroom mixture and if desired, sprinkle with parmesan cheese.
    20130422-193903.jpg

    The Simplicity of Polenta

     

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