Mushroom-zucchini ragout over creamy polenta

I can think of few things more comforting than a hearty, aromatic vegetable stew served over a hot portion of creamy, soft polenta. Good any time of year, and downright great in the winter, this tastes best when made with a combination of domestic (white or cremini) mushrooms, shiitakes, and portobellos. If all three are available, buy equal amounts to make a combined total of ½ pound. If you can only get regular domestic mushrooms, increase the quantity to ¾ pound to compensate for the fact that these mushrooms shrink more during cooking and have a milder flavor than the other two kinds. Before starting, see “Mushroom Prep Tips”. Make the ragout first, and then while it simmers (the final step) make the polenta, so they’ll be ready at the same time.
INGREDIENTS

2 tablespoons olive oil
1 large red or yellow onion, chopped
½ teaspoon salt
½ to ¾ pound mixed fresh mushrooms (stemmed if using shiitakes), sliced or diced
2 small zucchini, cut into ¼-inch-thick slices
2 small yellow crookneck or summer squash, cut into ¼-inch-thick slices
1 teaspoon minced garlic (about 1 good-sized clove)
½ teaspoon Italian seasoning (or a combination of oregano, basil, thyme, and rosemary)
1/8 teaspoon freshly ground black pepper
One 15-ounce can diced tomatoes
About 1/3 cup water
Creamy Polenta

PROCEDURE

1. Place a large (10-to 12-inch) heavy skillet or a Dutch oven over medium heat. After about a minute, pour in the olive oil and swirl to coat the pan. Add the onion and ¼ teaspoon of the salt, and cook, stirring occasionally, for 8 to 10 minutes, or until the onion becomes translucent. Add the mushrooms and the remaining ¼ teaspoon salt, and cook, stirring occasionally, until the mushrooms begin to soften and any liquid they have given off has evaporated, about 5 minutes.
2. Add the zucchini and yellow squash, plus the garlic, Italian seasoning, and black pepper. Cook for just 2 minutes, stirring often. Reduce the heat to medium-low and add the tomatoes with all their liquid, plus the water. Cover the pot with the lid slightly askew and simmer gently, stirring occasionally, for 15 minutes. (While the ragout is simmering, make the polenta.)
3. Serve the polenta in soup bowls or pasta plates, topped with the ragout.

Serves 4