It's December and it's foggy and cold. We are headed to the cinema tonight for a viewing of Milk, the bio-opic (as the New Yorker calls it) of Harvey Milk.
This is what I think we will eat before we go:
Polenta with Vegetable Ragout
4 tablespoons olive oil
yellow onion, chopped
garlic, three cloves, finely chopped
zucchini, one, sliced
mushrooms (I have portabello) 3/4 pound, trimmed and sliced
1 can tomatoes (not seasoned or spiced)
fresh rosemary, 1 tablespoon, minced
Red wine, 1/4 cup
Salt and pepper
Chicken broth, 4 cups
Quick cooking polenta, 1 cup
parmesan cheese, 1/4 cup, grated
In a large frying pan over medium heat, warm three tablespoons of the oil. Add the onion and saute until softened, about 4 minutes. Add the garlic, zucchini, and mushrooms and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the tomatoes, rosemary, wine, and about 1/2 teaspoon each salt and pepper. Continue to cook, stirring frequently, about 5 minutes.
Make the polenta:
In a saucepan over high heat, bring the broth to a boil. Whisk in the polenta and 1 teaspoon salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about five minutes. Remove from heat and stir in the remaining 1 tablespoon of oil and the cheese. Spoon the polenta into shallow bowls, top with ragout and serve.
Enough for 4.