Polenta with Wild Mushroom Ragout Recipe This recipe serves: 4 Preparation time: 20 minutes Cooking time: 40 minutes Ingredients 1/4 teaspoon finely chopped garlic 1 cup skim milk 1 bay leaf cayenne pepper to taste 1/4 cup cornmeal 1/4 cup grated Parmesan cheese 1/8 teaspoon salt For the wild mushroom ragout: 1 tablespoon olive oil 1 tablespoon chopped shallots 2 cups sliced wild mushrooms (shiitake, oyster, chanterelles) 8 plum tomatoes, quartered and skinned 1 sprig fresh tarragon, or 1/4 teaspoon dried 1/8 teaspoon salt Cooking Instructions For the polenta: 1. Heat the olive oil in a pot over low heat. Add the garlic and cook for 1 minute, keeping the heat low so the garlic doesn't burn. 2. Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the milk to a boil. 3. Pour the cornmeal into the hot milk slowly, whisking constantly. After all the cornmeal has been added, cook 3 to 4 minutes more, stirring constantly. 4. Remove the pot from the heat and slowly stir in the grated cheese. 5. Season with salt and pepper to taste. For the wild mushroom ragout: 1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes. 2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more. 3. Add the tomatoes, tarragon, salt and pepper. Heat and simmer for about 5 minutes. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste. 4. Adjust the salt and pepper to taste. 5. To serve, place a portion of polenta on a warm plate and spoon on the mushroom ragout. Nutrition Facts Serving size: about 1 cup Calories 404 Total Fat 12 g Saturated Fat 2 g Protein 20 g Total Carbohydrate 57 g Dietary Fiber 17 g Sodium 335 mg Percent Calories from Fat 25% Percent Calories from Protein 20% Percent Calories from Carbohydrate 55%