Mushroom Polenta & Shrimp Ragout

UPDATED!! June 2016 This is a ‘use the random veggies in the fridge’ recipe that turned out AMAZING!

Shrimp Ragout w/ Mushroom Polenta

Shrimp Ragout

olive oil
2 leeks, white only, cut in half and sliced thinly
1 small yellow squash, diced
1 small green (or red) pepper, diced
1 small red onion, diced
1/4 small pkg creminis, sliced
8-10 grape tomatoes, halved
2 cloves garlic, minced (or 2 tsp garlic paste)
1 tsp lemon zest
1/2 t dried basil
1/2 t dried marjoram
10oz bag of frozen raw deveined/peeled shrimp, medium size, cut in half
1/2 c dry or cooking sherry
1 small can tomato sauce
S/P to taste
fresh Lemon Juice to finish
chopped fresh parsley to finish

Mushroom Polenta

1 t prepared garlic paste (or 1 clove made into paste)
3 Tbl butter
1/4 small pkg creminis, diced
1/2 t marjoram
1/2 tsp lemon zest
3/4 to 1 cup or so polenta (corn meal), depending on how firm you want it
1/4 c asiago or parmesan, shredded
1.25 c chicken stock
1 Tbl heavy cream (optional, I just like the flavour)

Directions:
Put about a Tbl olive oil in a pan over med-hi flame. Add in the next 10 ingredients and cook down, stirring occasionally – reduce heat if they start to brown. When veg gets soft, add the shrimp, sherry and tomato sauce. You should have a low simmer going on. Once shrimp have turned opaque, check for salt and pepper. Add a bit of stock if it’s too tight. Bring to simmer and turn off.

While you’re letting the veg sweat, put butter and marjoram in a 2 qt sauce pan over med hi heat. When butter melts, add in the mushrooms, zest and garlic paste. Do NOT brown, turn down the heat and let the shrooms get soft – about 3-4 mins. Add chicken stock and bring to a boil. (Your ragout should be finishing up by now.) Once a boil is reached, pour in your corn meal slowly and whisk until thick, add in the cheese and whisk then kill the heat. Adjust your liquid if it’s too thick for your liking. Check for seasoning – I put in a pinch of salt. You can serve polenta soft or set. I prefer mine on the soft side, but do it the way you like best.

Serve with polenta as a base and the ragout over it, drizzle fresh lemon juice over top. This dish is pretty light despite the butter – which you can totally cut down by using olive oil if you wish!