Polenta with Mushroom Ragout
Creamy Italian cornmeal topped with a rich, savory mushroom sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
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