Creamy Polenta Taragna with Mushroom Ragout

Ingredients

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 1/2 cup (60g) buckwheat flour 1/2 cup (60g) buckwheat flour
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 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 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the vegetable broth and water to a boil.
2. 2.
   In a separate bowl, mix the cornmeal and buckwheat flour together.
3. 3.
   Gradually whisk the cornmeal mixture into the boiling broth, stirring constantly to avoid lumps.
4. 4.
   Reduce the heat to low and cook the polenta, stirring frequently, for about 30 minutes or until thick and creamy.
5. 5.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the sliced mushrooms and thyme leaves to the skillet. Cook until the mushrooms are tender and lightly browned.
7. 7.
   Season the mushroom ragout with salt and pepper to taste.
8. 8.
   Serve the creamy polenta in bowls, topped with the mushroom ragout.
9. 9.
   Garnish with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture. Avoid using coarse cornmeal as it will result in a grittier polenta.
• Buckwheat flour — Look for buckwheat flour that is labeled as gluten-free if you have a gluten intolerance.
• Mushrooms — Feel free to use a variety of mushrooms to add depth of flavor. If you prefer a milder taste, use button mushrooms. For a more intense flavor, opt for wild mushrooms like porcini or chanterelles.

Tips & Tricks

• To achieve a creamier polenta, use a ratio of 4 parts liquid to 1 part cornmeal.
• Stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pot.
• For a richer flavor, substitute some of the vegetable broth with milk or cream.
• Customize the mushroom ragout by adding herbs like rosemary or sage for extra aroma.
• Leftover polenta can be refrigerated and sliced into squares or wedges. Pan-fry them until crispy for a delicious side dish.

Serving advice

Serve the creamy polenta taragna in individual bowls, topped with a generous spoonful of mushroom ragout. Sprinkle grated Parmesan cheese and fresh parsley over the dish for added flavor and visual appeal. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

For an elegant presentation, use a round mold to shape the polenta into a neat circle on the plate. Place the mushroom ragout on top and garnish with a sprig of fresh thyme or a drizzle of olive oil. Serve with a sprinkle of grated Parmesan cheese on the side.