Creamy Polenta with Mushroom Ragout

Ingredients

• 1 cup (240ml) polenta 1 cup (240ml) polenta
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 8 ounces (225g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced 8 ounces (225g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil.
2. 2.
   Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer the polenta, stirring occasionally, for about 20-25 minutes or until it reaches a creamy consistency.
4. 4.
   In a separate skillet, heat the olive oil over medium heat.
5. 5.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
6. 6.
   Add the sliced mushrooms, dried thyme, dried rosemary, salt, and pepper to the skillet. Cook until the mushrooms are tender and golden brown.
7. 7.
   Serve the creamy polenta in bowls and top with the mushroom ragout.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Polenta — To achieve a creamy texture, it is important to slowly whisk the polenta into the boiling vegetable broth. Stirring occasionally while simmering will also help prevent lumps from forming.
• Mushrooms — Use a variety of mushrooms for a more complex flavor profile. Make sure to slice them evenly to ensure even cooking.

Tips & Tricks

• For a creamier polenta, you can add a splash of cream or butter at the end of cooking.
• Experiment with different herbs and spices in the mushroom ragout to suit your taste preferences.
• Serve the polenta and mushroom ragout with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• Leftover polenta can be refrigerated and reheated the next day. Simply add a little water or broth while reheating to restore its creamy consistency.
• To make the dish more substantial, you can add cooked vegetables or grilled protein such as chicken or tofu.

Serving advice

Serve the creamy polenta with mushroom ragout as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted meats or grilled fish.

Presentation advice

To enhance the presentation, spoon the creamy polenta onto individual plates and top with a generous amount of the mushroom ragout. Garnish with a sprig of fresh parsley for a pop of color.