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Ricotta Polenta (and Mushroom Ragu)


"A rich and flavorful vegetarian dinner recipe that won’t take forever to put together."

My edits: remove fennel

Servings: 4 / Calories: 516


Ricotta Polenta:

1 cup polenta or yellow stone ground grits
2½ cups vegetable stock or water
1 tablespoon butter
½ cup ricotta cheese
½ cup heavy cream or whole milk
½ teaspoon smoked paprika more or less, to taste
½ teaspoon black pepper more or less, to taste
Salt, to taste

Mushroom Ragu:

2 teaspoons extra virgin olive oil for frying
1 yellow onion peeled and finely diced
1 small fennel bulb stems trimmed, bulb cored and finely diced; fronds chopped (EDIT: NO FENNEL)
2 tablespoons butter, optional
2 pounds mixed mushrooms sliced or diced, depending on variety
2 tablespoons tomato paste
1 teaspoon crushed red pepper more or less, to taste
1 teaspoon dry thyme
½ teaspoon black pepper
½ teaspoon garlic powder or use freshly minced garlic
¼ teaspoon white pepper optional
Salt and a pinch of sugar to taste
1 cup dry white wine
2 cups vegetable stock
28 ounce can whole peeled tomatoes excess liquid strained
⅓ cup fresh parsley chopped



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