Grilled Polenta with Mushroom Ragot

From Clean Food Cookbook

Serves 6

POLENTA

(I used the tubed type)

5 1/2C water

1t sea salt

1 1/2C polenta

12 sun dried tomatos reconstituted in hot water, drained and chopped.

MUSHROOM RAGOUT

2T extra virgin olive oil

2 garlic cloves peeled

1 1/2# wild mushroom mix

4t chopped fresh marjoram

1/2C vegetable stock

1C chopped fresh tomatos

sea salt and freshly ground black pepper

NOTE: for some of the mushroom flavor, I used dried/reconstituted wild mushrooms. I added a sausage to the ragout and put the sun dried tomatoes in the ragout because I used the tubed polenta.

PREPARING POLENTA

In large saute pan, bring water to boil over medium-high heat. Add salt. Reduce heat and, whisking continuously, slowly pour in polenta. Add sun-dried tomatoes and stir constantly until polenta is thick and a spoon can stand straight up in it. Pour into 8x8" square glass baking dish, cool and place in refrigerator to set.

PREPARING RAGOUT

[uncase and cook sausage; remove from pan]. In large saucepan over medium heat, saute oil and garlic until fragrant (2-3 minutes). Add mushrooms, marjoram [sun dried tomatoes] and parsley. Season to taste with salt and pepper and saute 4-5 minutes. Add vegetable stock and chopped tomatoes and simmer until mushrooms are soft and sauce has started to reduce. [add sausage back into ragout] Remove from heat, cover and set aside.

FINISHING

Remove polenta from refrigerator and cut into 6 squares. Heat grill pan or griddle over medium-high heat and grill each polenta square 3-4 minutes per side. Place patties on individual plates or serving tray. Top with ragout and serve.