Polenta with Smoky Mushroom Ragout
6 cups water
1 1/2 cups dry polenta
1 tablespoon butter, cut into small pieces
1 1/2 teaspoons salt
1 tablespoon olive oil
2 cups chopped onion
8 cups sliced mushroom caps (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 cup white wine
1 tablespoon adobo sauce
1 teaspoon dried oregano
3 garlic cloves, minced
1 medium tomato, diced
2 cups (8 ounces) crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro
Preheat oven to 350°.
Polenta: To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350F for 1 hour or until liquid is absorbed. Cover polenta and keep warm.
Preheat oven to 350F. To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and saute 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally. Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350f for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.