Walaluigi’s Polenta with Wild Mushroom Ragout - Mario Week Feature

Polenta- Cornmeal, vegetable stock, canola/olive oil blend, butter, parmesan, salt, black pepper, milk, rosemary, garlic, parsley Ragout- Portobello mushrooms, sliced white mushrooms, shitake mushrooms, Spanish onion, garlic, canola/olive oil, tomato paste, vegetable stock, thyme, parsley, basil, salt, black pepper, sugar.