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Polenta with Mushroom Ragout
- 2 tablespoons olive oil
- 2 lbs (900 g) fresh mushrooms, quartered
- 1 onion, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (1 teaspoon dried)
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup white wine (or 1/4 cup vermouth and 1/4 cup of water)
- 1 1/2 tablespoons flour
- 1 cup vegetable stock or water
- 1/4 cup fresh parsley, chopped
- 3 cups milk
- 1 cup water
- 1/4 teaspoon sea salt
- 1 cup yellow cornmeal
- 1/4 cup fresh grated Parmesan cheese
Directions:View on Lisa's Kitchen
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