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Ingredients

• Polenta:
• 6 cups water
• 1 1/2 cups dry polenta
• 1 tablespoon butter, cut into small pieces
• 1 1/2 teaspoons salt
• 
  Ragout:
• 1 tablespoon olive oil
• 2 cups chopped onion
• 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/4 cup Côtes du Rhône or other fruity red wine
• 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 2 cups (8 ounces) crumbled queso fresco cheese
• 2 tablespoons chopped fresh cilantro

Description

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