Polenta with Smoky Mushroom Ragout

Ingredients

• 1 tablespoon butter cut into small pieces
• 28 ounce canned tomatoes whole drained chopped canned
• 1 tablespoon chipotle chiles in adobo sauce canned drained chopped
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1.5 pounds oyster mushroom caps sliced
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 1.5 cups polenta dry
• 8 ounces queso fresco cheese crumbled
• 0.5 teaspoon salt 
• 1.5 teaspoons salt 
• 6 cups water 
• 0.3 cup côtes du rhône fruity red
• 0.3 cup côtes du rhône fruity

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well.
3. Bake at 350 for 1 hour or until liquid is absorbed. Cover polenta and keep warm.
4. To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat.
5. Add onion, and saut 5 minutes or until tender.
6. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally.
7. 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.
8. Spoon ragout over polenta; sprinkle evenly with cheese.
9. Bake at 350 for 15 minutes or until cheese begins to melt.
10. Sprinkle with cilantro.