Categories: dinner, vegetarian

Ingredients

• 2 cups milk
• 1 3/4 cups water
• 1 cup polenta
• 2 tablespoons butter
• 1/4 cup Parmesan, grated
• salt and pepper
• 3/4 pound oyster mushrooms, chopped
• 1 shallot, chopped
• 2 garlic cloves, minced
• 1 14-ounce can tomatoes
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil

Directions

1. Pour the milk and water into a medium-sized pot. Bring to a simmer and then slowly whisk in the polenta. Simmer over medium-low for 20 minutes until the mixture is thick.

2. Meanwhile, pour the oil into a large skillet over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally. Add the mushrooms and garlic. Cook until the mushrooms are tender, about 4 minutes.

3. Dump in the tomatoes and red pepper flakes. Bring mixture to a boil, and then reduce to a simmer. Cook for 10 minutes. Season with salt and pepper.

4. Add the butter and Parmesan to the polenta, stir well, and turn off the heat.

5. Scoop some polenta into a bowl and then spoon over some of the mushroom ragu.

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