Mushroom and Chickpea Ragu with Polenta

This recipe is inspired from Real Simple Magazine.  Instead of using lamb (obviously), I used some hearty portabello mushrooms, and it was delicious!  Okay, so pretty much anything I write about is of course going to be delicious, but I can't help saying it each time anyway.  By the way, can we also please note that I used to absolutely hate mushrooms and now I use them in almost everything?  My father and grandmother of Czech descent are ecstatic. 

Anyway,  here's the recipe and if you want to make it veggie-licious like I did, just replace the poor little lamb with some straight-from-the-earth fungus. (Copied and pasted from Real Simple)

Ingredients

• 2  tablespoons  olive oil
• 4  carrots, cut into bite-size pieces
• kosher salt and black pepper
• [2 large portabella mushrooms cut into large chunks] (This is where the lamb was supposed to be.) 
• 1  15.5-ounce can chickpeas, rinsed
• 1/2  bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
• 1 1/2  teaspoons  paprika
• 1  clove garlic, chopped
• 1  tablespoon  red wine vinegar
• 1  cup  instant polenta
• 2  tablespoons  unsalted butter

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the carrots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the carrots are tender, 5 to 7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
2. Add the chickpeas, chard, paprika, garlic, and ½ cup water and cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes. Stir in the vinegar.
3. Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.

By Sarah Copeland , September, 2012