White Bean and Mushroom Ragout

Ingredients

• 1½ tbsp olive oil
• 1½ cups finely chopped onions
• 2 garlic cloves, minced
• 1 tsp dried thyme, rosemary, or sage
• 1 tsp ground fennel seeds
• 10 oz moonlight or cremini mushrooms
• ¼ cup dry red or white wine
• 1 (15 oz) can of cannellini beans, drained
• 1 (28 oz) can of diced tomatoes
• ½ cup hopped fresh parsley or basil
• salt and pepper
• Polenta:
• 4 cups water
• 1 tsp salt
• 1 cup polenta cornmeal
• 1-2 tbsp olive oil
• Grated parmesan cheese

Method

1. In a saucepan, sauté the onions, garlic, herbs and fennel, with salt, for 8-10 minutes.
2. Stir in the mushrooms and wine, cover, and simmer for 5 minutes
3. Stir in the beans, tomatoes and parley, cover and simmer for 10 minutes.
4. Make polenta by bringing water and salt to a boil.
5. Slowly pour in the cornmeal, whisking constantly to prevent lumps.
6. Lower the heat and simmer until the polenta thickens and tastes done (5 minutes)
7. Whisk in the olive oil and fry like pancakes
8. Serve the ragout on the Polenta and sprinkle with cheese.