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) cremini mushrooms, sliced 8 ounces (225g) cremini mushrooms, sliced
• 4 ounces (115g) porcini mushrooms, rehydrated and chopped 4 ounces (115g) porcini mushrooms, rehydrated and chopped
• 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, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil.
2. 2.
   Slowly pour the polenta into the boiling broth, whisking continuously to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer the polenta, stirring occasionally, for about 30 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.
6. 6.
   Add the sliced cremini mushrooms and cook until they start to brown.
7. 7.
   Stir in the rehydrated porcini mushrooms, dried thyme, and dried rosemary. Cook for an additional 5 minutes.
8. 8.
   Season the mushroom ragout with salt and pepper to taste.
9. 9.
   Serve the creamy polenta in bowls and top with a generous portion of the mushroom ragout.
10. 10.
    Garnish with fresh parsley and enjoy!

Treat your ingredients with care...

• Polenta — To achieve a creamy consistency, it is important to whisk the polenta continuously while adding it to the boiling broth. This will prevent lumps from forming and ensure a smooth texture.
• Porcini mushrooms — Before using dried porcini mushrooms, rehydrate them by soaking them in hot water for about 20 minutes. Once rehydrated, drain and chop them before adding them to the mushroom ragout.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the mushroom ragout while cooking.
• Experiment with different mushroom varieties to create your own unique flavor profile.
• Top the dish with grated Parmesan cheese for a touch of richness.
• Leftover polenta can be refrigerated and then sliced and pan-fried for a delicious crispy side dish.
• Serve the Creamy Polenta with Mushroom Ragout as a main course or as a side dish alongside roasted meats or grilled vegetables.

Serving advice

Serve the Creamy Polenta with Mushroom Ragout hot, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, spoon the creamy polenta into individual bowls and create a well in the center. Fill the well with the mushroom ragout, allowing it to overflow slightly onto the polenta. Sprinkle with chopped parsley for an added visual appeal.