Polenta Nera with Mushroom Ragout

Ingredients

• 1 cup (180g) black cornmeal 1 cup (180g) black cornmeal
• 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 garlic, minced 3 cloves 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 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the black cornmeal, stirring constantly to prevent lumps from forming.
2. 2.
   Reduce the heat to low and simmer the polenta, stirring occasionally, for about 30 minutes or until thick and creamy.
3. 3.
   In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they are golden brown and tender.
5. 5.
   Stir in the diced tomatoes, dried thyme, and dried oregano. Season with salt and pepper to taste.
6. 6.
   Simmer the mushroom ragout for about 15 minutes, allowing the flavors to meld together.
7. 7.
   To serve, spoon the creamy polenta onto plates and top with a generous portion of the mushroom ragout. Garnish with fresh parsley.

Treat your ingredients with care...

• Black cornmeal — Make sure to use black cornmeal specifically for this recipe, as it gives the polenta its unique color and flavor.
• Mixed mushrooms — Feel free to use a variety of mushrooms to enhance the flavor profile of the ragout. Cremini, shiitake, and oyster mushrooms work well together.

Tips & Tricks

• For a creamier polenta, you can add a splash of plant-based milk or vegan butter towards the end of cooking.
• If you prefer a chunkier ragout, you can leave the mushrooms in larger slices.
• Serve the polenta and mushroom ragout immediately while still warm for the best taste and texture.
• Leftover polenta can be refrigerated and reheated the next day. Add a little vegetable broth or water while reheating to restore its creamy consistency.
• Experiment with different herbs and spices in the mushroom ragout to suit your taste preferences.

Serving advice

Serve the Polenta Nera with Mushroom Ragout as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a crusty bread to soak up the flavorful ragout.

Presentation advice

To enhance the presentation, use a round mold to shape the polenta into a neat circle on the plate. Spoon the mushroom ragout around the polenta and garnish with a sprig of fresh parsley.