Friday, May 30, 2008

Northern Italy #2


For dinner tonight, I made another Northern Italian dish. My sister, Becky, is visiting and she's a vegetarian. I was going to make the ragout with pancetta, but I used Cannelini beans instead to appease Beck. Enjoy!

Mushroom Ragout with Parmesan Polenta
Grilled Radicchio and Arugula Salad with Goat Cheese

Polenta:
2 c. water
2 c. skim milk
1 1/2 c. fine ground cornmeal
Salt and Pepper
1/2 c. fresh grated Parmesan
1/4 tsp. fresh ground nutmeg

Mushroom Ragout:
2 tbsp. EVOO
2 cloves garlic, minced
1 yellow onion, chopped
4 c. mushrooms sliced (cremini, shittake, and porcini)
1 c. dry red wine
1 c. crushed tomatoes
1 can cannelini beans, drained
1 tsp. fresh thyme
1 tsp. fresh oregano
pinch of crushed red pepper flakes
Salt and Pepper to taste
Grated parmesan

Salad:
1 head of radicchio, quartered
2 c. arugula
3 slices of goat cheese
3 tbsp. balsamic vinaigrette

Polenta: Bring water and milk to a gentle boil, whisk in cornmeal, turn heat to low and season. Stir every 5-10 minutes for half an hour. Stir in the parmesan right before serving.
Ragout: In a nonstick skillet, heat EVOO on medium-low heat. Add garlic and onions, season with salt and pepper. Saute for 2-3 minutes. Add mushrooms and cook for 10 minutes, stirring every minute or so. Add red wine, turn heat to high and reduce by half. Add tomatoes, beans, spices, stir and turn to low.
Salad: Turn grill pan on high. Spray with nonstick spray, grill radicchio for 2-3 minutes. Plate over arugula, top with goat cheese and dressing.

2 comments:

That Girl said...

I love that you served it over polenta!

Katie said...

OH WOW! This is amazing. That salad is put togehter SO nicely! I LOVE IT!