Creamy Parmesan Polenta with Mushroom Ragout

Ingredients

• 1 cup (240ml) polenta 1 cup (240ml) polenta
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 cup (240ml) grated Parmesan cheese 1 cup (240ml) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 8 ounces (225g) mixed mushrooms (cremini, shiitake, oyster), sliced 8 ounces (225g) mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 teaspoon dried Italian herbs (such as oregano, thyme, rosemary) 1 teaspoon dried Italian herbs (such as oregano, thyme, rosemary)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming.
2. 2.
   Reduce the heat to low and simmer the polenta, stirring occasionally, for about 20-25 minutes or until thick and creamy.
3. 3.
   Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste. Remove from heat and set aside.
4. 4.
   In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
5. 5.
   Add the sliced mushrooms to the skillet and cook until they are golden brown and tender.
6. 6.
   Stir in the diced tomatoes and dried Italian herbs. Season with salt and pepper to taste. Simmer the mushroom ragout for about 10 minutes to allow the flavors to meld together.
7. 7.
   To serve, spoon the creamy Parmesan polenta onto plates or bowls. Top with a generous amount of mushroom ragout. Garnish with fresh parsley.
8. 8.
   Enjoy the Creamy Parmesan Polenta with Mushroom Ragout while it's still warm.

Treat your ingredients with care...

• Polenta — Make sure to gradually whisk the polenta into the boiling broth to prevent lumps from forming. Stirring occasionally while simmering will help achieve a creamy texture.
• Mushrooms — Slice the mushrooms evenly to ensure they cook uniformly. Sauté them until they are golden brown and tender for the best flavor and texture.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. The cheese should melt into the polenta smoothly, adding a rich and savory taste.

Tips & Tricks

• For a creamier polenta, you can add a splash of heavy cream or milk while cooking.
• Experiment with different types of mushrooms to vary the flavors and textures of the ragout.
• Serve the Creamy Parmesan Polenta with Mushroom Ragout as a main course or as a side dish to complement grilled meats or roasted vegetables.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to maintain the creamy consistency.
• Garnish with additional grated Parmesan cheese and a drizzle of olive oil for extra flavor.

Serving advice

Serve the Creamy Parmesan Polenta with Mushroom Ragout in individual bowls or plates. Garnish with fresh parsley for a pop of color. Pair it with a side salad or steamed vegetables to complete the meal.

Presentation advice

To create an appealing presentation, spoon the creamy polenta onto the center of the plate and top it with a generous amount of mushroom ragout. Use a spoon to create a swirl pattern on the polenta for an elegant touch. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese.