Mushroom Tomato Ragout with Soft Cheesy Polenta

1. Heat olive oil in a large Dutch oven and saute the onions until just lightly browned, stirring often (4-5 minutes), then add in the garlic – sauteing for about 2 minutes.

2. Add the balsamic vinegar and let it simmer on low, reducing slightly for about 5 minutes. It really infuses that great balsamic flavor into the mix. Next you want to add in the mushrooms and raise the temperature to medium-high heat. Cook the mushrooms until they’ve just softened and have started to give off their juices, then add the thyme.

3. Once the mushrooms are softened add the tomatoes and cook until the mixture is thick and bubbling – about 10-15 minutes.

4. In a saucepan over medium heat, bring the water and milk to boil. Slowly stir in the cornmeal, whisking constantly as you add it in to keep the polenta lump-free.

5. Cook, stirring constantly for 15 minutes. Stir in the mascarpone cheese and the cream, then season with salt and pepper and remove from heat.

When you’re done, dish up the polenta and top it with the ragout and some parmesan cheese. It is a surprisingly hearty and really flavorful meal that’s perfect for fall or winter dishes!