Rosemary-Mushroom Ragu

Heat 1 tbsp olive oil in large pot over medium-high heat. Cook shallot, carrot, and mushrooms until browned, 10 to 14 minutes. Stir in garlic, minced rosemary, and a pinch of salt and pepper and cook until fragrant, about 1 minute. Stir in wine and crushed tomatoes, scraping up browned bits from bottom of pot. Simmer until sauce is slightly thickened, 8 to 10 minutes.

Meanwhile, brush small nonstick skillet with ¼ tsp olive oil over medium-high heat. Sprinkle just half the parmesan and a pinch of pepper into two small circles and cook until melted, golden, and crispy, about 30 seconds per side. Transfer to paper towel-lined plate and set aside.

Combine 2½ cups water, ¼ tsp salt, and a pinch of pepper in medium saucepan and bring to a simmer over medium-high heat. Slowly add polenta, whisking continuously, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and remaining parmesan.

Divide polenta between bowls and top with ragu. Sprinkle with basil and serve with parmesan crisps. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.