- 4
Ingredients
- 2 Tbsp. olive oil
- 1/2 large red onion, finely chopped
- 2 lbs. mushrooms sliced
- coarse salt and pepper
- 1/2 tsp. crushed rosemary
- 1 tsp. balsamic vinegar
- 4 ozs. goat cheese, crumbled (1 cup)
- prepared polenta
- 1 lb. asparagus
- *Can add cut up chicken too
Preparation
Step 1
Heat broiler with rack 5 inches from heat. In a large skillet heat oil over medium. Add onion; cook, stirring often, until soft about 5 mins. Add mushrooms and cook, seasoning generously with salt and pepper. Cover and cook until mushrooms release their juices-about 10 mins. Uncover pan, raise heat to high. Cook, stirring often until liquid has evaporated and mushrooms are brown. Add rosemary, tomato past and 2 cups of water. Simmer until sauce has thickened-10-15 mins. Stir in vinegar. Place a rimmed baking sheet in oven to heat 5 mins. Pat polenta wedges dry and lightly brush both sides with oil. Toss asparagus with oil. Place polenta on half of the sheet and asaparagus on other half. Season with salt and pepper. Broil until polenta is golden brown and asparagus is tender, about 10-15 mins. Serve with Ragout and sprinkle with goat cheese.