This tomato ragout is a rich vegetarian stew made with fresh cherry tomatoes, garlic, red wine, and olive oil that’s tossed with leafy greens and seared oyster mushrooms. You will find cherry tomatoes, oyster mushrooms, and Swiss chard or spinach at the market this week!


For the polenta:

  • 3 cups whole milk
  • 2 cups water
  • 2 garlic cloves, smashed
  • 4 sprigs of fresh thyme
  • 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 1 cup uncooked coarse-ground polenta
  • 1/2 cup freshly grated Parmesan cheese

For the ragout:

  • 2 tablespoons + 1/2 cup extra-virgin olive oil, divided
  • 4 ounces oyster mushrooms, torn into large pieces
  • 4 cups mixed cherry tomatoes
  • Kosher salt
  • Fresh black pepper
  • 4 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups thinly sliced leafy greens (such as Swiss chard or spinach)
  • 1/3 cup thinly sliced fresh basil, plus more for garnish if desired
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon fresh lemon juice

Make the polenta:

In a large saucepan, heat milk, water, garlic, thyme, salt, and black pepper over medium-high heat until it begins to boil, stirring occasionally. Reduce heat to medium-low or until mixture maintains a gentle simmer. Using a slotted spoon, remove and discard garlic and thyme.

Slowly add the polenta to the milk mixture a little at a time, whisking constantly.

Adjust heat as necessary to maintain a slow simmer, and cook, stirring and scraping bottom of pan often, until polenta is tender and creamy, 30 to 35 minutes. 

Remove polenta from heat and stir in Parmesan cheese.

Make the ragout: 

Make ragout while the polenta is simmering.

Heat 2 tablespoons oil in a large skillet over medium-high heat until just beginning to smoke. Add mushrooms in a single layer and cook, undisturbed, until bottom side is golden brown, 2-3 minutes. Season lightly with a pinch of salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid burning, until golden brown all over, about 3-5 minutes more. Transfer mushrooms to a plate. Set aside.

To the same skillet, add 1/2 cup olive oil and heat over medium-high just until fragrant. Carefully add tomatoes, 1 teaspoon salt, and pinch of black pepper. Reduce heat to medium, and cook, stirring often, until most of the tomatoes have burst and juices start to release, 8 to 10 minutes.

Continue cooking tomatoes at an active simmer, stirring occasionally, until tomatoes begin to stick to bottom of pan and sauce has thickened, 8 to 10 minutes.

Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add red wine, and cook, stirring occasionally, until wine and tomatoes come together and a glossy sauce forms, about 10 minutes.

Add greens, and cook, stirring constantly, until wilted, about 30 seconds. Stir in sliced basil, mushrooms, and butter. Remove from heat, and stir in lemon juice. Season with salt to taste. 

Divide polenta evenly among bowls. Top each serving with the ragout and extra chopped basil and serve.