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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

Baking Polenta In The Oven, As Opposed To Using The Traditional Method Of Stovetop Cooking, Frees You So You Can Prepare The Mushroom Topping. Oyster Mushrooms Are Fan-shaped And Have A Peppery Bite That Softens During Cooking. The Smokiness Of Chipotle C

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