Polenta with Mushroom Ragout for #WeekdaySupper

             
Happy Monday, friends!  Monday the start into a new work week - well, okay if you are in the United States it is Memorial Day :)

I cook most meals during the week, and can always use new ideas for quick as well as easy dinner choices.  I have been so excited when Isabel the amazing founder of the #SundaySupper movement added #WeekdaySupper.  Every week you can find five different quick as well as easy recipes for dinners on weekdays. No more boring same old dinners, but variety making everyone happy.  You may not know this, but my family get bored easy with same old dinners....take a look at the recipes coming your way this week....

Monday -        Polenta with Mushroom Ragout by The Not So Cheesy Kitchen
Tuesday -       Asparagus, Ricotta and Egg Tart by The Girl In The Little Red Kitchen
Wednesday -  Gnocchi in Walnut Cream Sauce by Cindy's Recipes and Writings
Thursday -      Oven BBQ Asian Chicken bu Comfy Cuisine
Friday -           Sizzling Pork Tacos with Tomatillo Salsa & Salsa Crud by 30AEATS

And today is my day  for #WeekdaySupper; I am so excited.  I bring you Polenta with Mushroom Ragout.  We love mushrooms {can you tell ;)} and they make a quick, filling delicious dinner.  I always make my own polenta, as the ready to eat in the store generally contains dairy and therefore cannot be used in our kitchen, but if you do not have any dietary restrictions and you are bound for time use the ready to eat Polenta {full disclosure I have never tried it}.   Basic Polenta from scratch takes about 20 minutes here is my basic recipe

Basic Polenta

• One quart of chicken, vegetable, or mushroom  broth {I use whatever is left in the cupboard :)} - total of 4 cups
• 1-1/2 Cups of Polenta (Corn Grits)
• Paremsiano Regiano rind - Optional
• 1/2 C grated Parmesiano Regino - Optional
• Salt to taste

1. Bring broth and rind of Parmesiano Reginao - if using - to a slow simmer
2. Slowly pour in polenta meal - while constantly stirring with a wooden spoon
3. Turn down heat - be careful not to burn yourself - and continue to stir the polenta until it has the desired consistency {it takes about 20 minutes or so}. Be sure to continue stirring to make sure that polenta does not get lumpy
4. Remove from heat and stir in - if using - the grated parmesiano regiano. [I think it gives it a great additional flavor and - of course - packs a lot of additional calcium for the girls}
5. Add salt to taste

Prepare your mushrooms while the polenta is cooking.  I buy mushrooms at the farmers market, but y almost any type of good quality mushrooms with deep flavor works.  White button mushrooms are in my opinion not the best choice for this because you do want the full earthy flavor of the mushroom for this.

Mushroom Ragout

• 1 - 1-1/2 lb. good quality mushrooms {I used a mix of Shitake & Morels}
• bunch of garlic shoots {if you cannot get them use a mix of fresh garlic about 2 cloves and a bunch of green onions}
• Good splash of Olive Oil
• Salt & Pepper to taste
• Fresh grated Parmesiano Regiano {optional}

1. Clean and slice mushrooms into bite size pieces
2. Heat Olive Oil in a large pan
3. Add mushrooms when hot, and sauté until they begin to soften
4. While mushrooms are cooking, cut garlic shoots into rings {or if using garlic cloves finely mince them and cut green onions into rings} and add to pan
5. Cook until mushrooms are soft - add salt and pepper to taste {I like plenty of pepper}

When you are ready to serve - spoon a bed of Polenta onto a plate and put Mushroom Ragout on top of the Polenta.  Serve with Parmesiano Regiano on the side.