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Recipe
Creamy Polenta Taragna with Mushroom Ragout
Savory Delight: Creamy Polenta Taragna with Earthy Mushroom Ragout
4.5 out of 5
Indulge in the rich flavors of Italian cuisine with this creamy and comforting dish, Polenta Taragna. Made with a combination of cornmeal and buckwheat flour, this traditional Italian recipe is served with a hearty mushroom ragout, creating a perfect balance of textures and flavors.
Metadata
Preparation time
15 minutes
Cooking time
40 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (omit Parmesan cheese), Gluten-free, Dairy-free, Nut-free
Allergens
Wheat (if using regular cornmeal instead of gluten-free)
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw vegan
Ingredients
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1 cup (180g) cornmeal 1 cup (180g) cornmeal
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1/2 cup (60g) buckwheat flour 1/2 cup (60g) buckwheat flour
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 cup (240ml) water 1 cup (240ml) water
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2 tablespoons butter 2 tablespoons butter
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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8 ounces (225g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced 8 ounces (225g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
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1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
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Salt and pepper, to taste Salt and pepper, to taste
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Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
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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
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1.In a large pot, bring the vegetable broth and water to a boil.
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2.In a separate bowl, mix the cornmeal and buckwheat flour together.
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3.Gradually whisk the cornmeal mixture into the boiling broth, stirring constantly to avoid lumps.
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4.Reduce the heat to low and cook the polenta, stirring frequently, for about 30 minutes or until thick and creamy.
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5.In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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6.Add the sliced mushrooms and thyme leaves to the skillet. Cook until the mushrooms are tender and lightly browned.
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7.Season the mushroom ragout with salt and pepper to taste.
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8.Serve the creamy polenta in bowls, topped with the mushroom ragout.
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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.
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