Mushroom Ragout with Cheddar Polenta

Name: Mushroom Ragout with Cheddar Polenta
Yield: Serves 4
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds sliced cremini or baby portabella mushrooms; 1 cup chopped shallots (about 4 medium); 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves; 1/4 cup dry white wine; 1 1/2 cups low-sodium chicken or vegetable broth; 1 teaspoon kosher salt, divided; 1/4 teaspoon pepper; 1/4 cup unsalted butter; 1/4 cup chopped flat-leaf parsley, divided; 1 cup instant polenta; 2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided

Mushroom Ragout with Cheddar Polenta was pinched from <a href="http://www.myrecipes.com/recipe/mushroom-ragout-cheddar-polenta" target="_blank" rel="noopener">www.myrecipes.com.</a>

"Instant polenta and sliced mushrooms help get this hearty, intensely flavorful dinner on the table in well under an hour. You can ladle the ragout over pasta or thickly sliced toast too. Wine pairing: Decoy 2015 Pinot Noir (Sonoma County; $25)..."

INGREDIENTS

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1/4 cup extra-virgin olive oil

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1 1/2 pounds sliced cremini or baby portabella mushrooms

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1 cup chopped shallots (about 4 medium)

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2 tablespoons tomato paste

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1 tablespoon fresh thyme leaves

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1/4 cup dry white wine

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1 1/2 cups low-sodium chicken or vegetable broth

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1 teaspoon kosher salt, divided

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1/4 teaspoon pepper

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1/4 cup unsalted butter

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1/4 cup chopped flat-leaf parsley, divided

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1 cup instant polenta

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2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided

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