Creamy Polenta with Savory Mushroom Ragout

Ingredients

In this adaptation of Polenta taragna della Valchiavenna, the dish has been transformed into a refined Nouvelle cuisine creation. The original dish typically uses local ingredients from the Valchiavenna region in Italy, such as buckwheat flour and local cheeses. In the Nouvelle cuisine version, the focus is on creating a creamy polenta using traditional cornmeal and enhancing it with a savory mushroom ragout. The flavors are elevated with the addition of fragrant herbs, white wine, and a variety of mushrooms, resulting in a more sophisticated and elegant dish. We alse have the original recipe for Polenta taragna della Valchiavenna, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 tablespoons butter 4 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 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh rosemary, chopped
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 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): 350 kcal / 1465 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 43g, 6g
• Protein: 9g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth and milk to a simmer over medium heat.
2. 2.
   Slowly whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 30 minutes or until thick and creamy.
4. 4.
   In a separate skillet, melt 2 tablespoons of butter and olive oil over medium heat.
5. 5.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
6. 6.
   Add the sliced mushrooms, thyme, and rosemary to the skillet and cook until the mushrooms are tender and golden brown.
7. 7.
   Pour in the white wine and cook for an additional 2-3 minutes until the wine has evaporated.
8. 8.
   Season the mushroom ragout with salt and pepper to taste.
9. 9.
   Remove the polenta from heat and stir in the remaining 2 tablespoons of butter until melted and incorporated.
10. 10.
    Serve the creamy polenta in bowls, topped with a generous portion of the savory mushroom ragout.
11. 11.
    Garnish with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smooth and creamy polenta texture.
• Mixed mushrooms — Feel free to experiment with different varieties of mushrooms to add depth of flavor to the ragout. Choose fresh and firm mushrooms for the best results.
• White wine — Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the mushroom ragout.

Tips & Tricks

• For an extra creamy polenta, stir in a splash of heavy cream or mascarpone cheese before serving.
• To add a touch of freshness, squeeze a bit of lemon juice over the mushroom ragout just before serving.
• If you prefer a stronger mushroom flavor, consider adding a few dried porcini mushrooms to the ragout. Soak them in warm water before using and add them along with the fresh mushrooms.

Serving advice

Serve the Creamy Polenta with Savory Mushroom Ragout as a main course for a satisfying vegetarian meal. Pair it with a side salad or steamed vegetables to add freshness and balance to the dish. It can also be served as a side dish alongside roasted meats or grilled fish.

Presentation advice

To elevate the presentation of this dish, use a ring mold to shape the polenta into a neat round or square shape on the plate. Top it with the mushroom ragout and sprinkle some grated Parmesan cheese and fresh parsley over the dish for a pop of color.