Mediterranean

Polenta with Mushroom Ragout

Name: Polenta with Mushroom Ragout
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup yellow polenta (not instant); 4 cups vegetable broth; 1 cup whole milk; 1/2 cup grated parmesan cheese; 2 tbsp butter. Ragout: 1 lb mixed mushrooms (cremini; shiitake; oyster; sliced); 2 tbsp olive oil; 1 shallot (minced); 2 cloves garlic (minced); 1/4 cup dry white wine; 1 tbsp fresh thyme (chopped); salt and pepper

Creamy Italian cornmeal topped with a rich, savory mushroom sauce.

45 minutes

Serves 4

Dinner

Contains common allergens

Dairy Seafood Shellfish

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Instructions

6 steps

1
In a large saucepan, bring the vegetable broth and whole milk to a simmer over medium heat.

2
Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low.
3
Cook for 35-45 minutes, stirring frequently with a wooden spoon, until the polenta is thick, creamy, and tender. Stir in the parmesan cheese, butter, salt, and pepper. Keep warm.
4
While the polenta cooks, make the ragout: Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in an even layer. Let them cook undisturbed for 4 minutes until deeply browned.
5
Stir the mushrooms, then add the minced shallot, garlic, and thyme. Cook for 2 more minutes.
6
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until the liquid evaporates. Season with salt and pepper, and spoon generously over the creamy polenta to serve.

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