Mushroom Ragout

The polenta sold in the plastic tubes in the stores is okay, saves all that time cooking the homemade variety. A great topping for polenta was in Gourmet and has become a favorite. In a large deep skillet cook the onion, the garlic and the rosemary in the oil over moderate heat, stirring until the onion is softened. Add the mushrooms and salt to taste; cook the mixture over moderately high heat for 10 minutes, stirring, until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season to taste. At this point you can make polenta with Parmesan cheese or open a plastic bag. You may layer the polenta and ragout with Parmesan cheese and bake in an oven, or just grill the polenta and serve the ragout over the top - it really is such a great appetizer that whatever follows isnt too important. Posted to Kitmailbox Digest by BarFav@aol.com on Apr 17, 1997