This delicious vegetarian dish is a hearty main meal! Polenta is another family favorite so I make twice as much as I need for dinner to have for snacks or breakfast the next morning. Heat up the leftovers the next morning and top with a fried, soft boiled, or poached egg and you will feel like you are eating at a five star resort.

Polenta Ingredients:
3 cups of polenta
6 cups of water or stock
1 tsp sea salt
¼ cup julienne sun dried tomatoes

Mushroom Ragout Ingredients:

Few tablespoons Extra Virgin Olive Oil
4 garlic cloves
4 shallots sliced (place in freezer for ten minutes before peeling and slicing to keep your eyes from burning and tearing)
2 pounds wild mushrooms any combo (cremini, button, shiitake, baby bella)
2 tsp marjoram, 2 tsp thyme, 2 tsp parsley chopped fine mix
1/c red wine, chicken stock or vegetable stock
Sea salt and pepper to taste (optional)
Shaved Parmesan (optional)

Instructions:
Polenta
In large saucepan, bring water to boil and whisk in polenta slowly. Add salt if using. Add sun dried tomato and stir constantly until polenta is thick. Pour into two glass pie plates that have been sprayed with olive oil, cool and place in refrigerator to set two hours.

Ragout
In large sauté pan over medium heat, coat pan with oil and sauté garlic and shallots 2 to 3 minutes. Add sliced mushrooms and herbs. Season to taste with salt and pepper. Cook for two minutes and then add wine to reduce. When mushrooms are soft and sauce has thickened, set aside.

Plate
Coat grill or grill pan with olive oil spray. Cut polenta into triangles and grill over medium-high heat until polenta is heated through and grill marks are set approximately 3 ½ minutes per side. Top with ragout, fresh parsley, and shaved parmesan if using.

Bon Appetit & Namaste!