Mushroom Ragu with Creamy Polenta
by Jay Wadams
Mushrooms with Creamy Polenta is autumn on a plate. This famous North Italian speciality is so warm and comforting, and so easy to make. I like to use a mixture of mushrooms for texture and flavour.
Ingredients
for the creamy polenta:
- 200 g polenta / coarse yellow cornmeal
- 750 ml cold water
- 500 ml whole milk
- 1 vegetable stock cube
- 50 g butter
- 50 g Parmesan cheese grated
for the mushrooms:
- 25 g butter
- 2 Tbsp olive oil
- 1 large onion finely diced
- 2 slices pancetta or prosciutto optional
- 3 cloves garlic finely diced
- 500 g mixed mushrooms e.g: chestnut, oyster, chanterelles, roughly chopped
- 2 sprigs rosemary leaves finely chopped
- 2 sprigs fresh thyme leaves finely chopped
- 200 ml white wine
- 125 ml vegetable stock
- 2 tsp balsamic vinegar
- 2 tsp tomato paste
- 1 tsp cornstarch
- sea salt & black pepper
to serve:
- extra grated Parmesan cheese
- 1 bunch fresh parsley
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE THE POLENTA: Whisk the polenta, water and milk together in a large saucepan. Crumble over the stock cube and stir through. Bring to a simmer over medium heat, stirring often. When the polenta has begun to thicken and bubble, turn the heat right down to the lowest setting and cook, stirring often for 15-20 minutes. If the polenta is too thick, whisk through a little water or milk. Directly before serving, stir through the butter and Parmesan until melted.
- SAUTÉ ONIONS: Meanwhile, prepare the mushrooms by heating the butter and oil together in a large, heavy-based frying pan. Cook the onions gently for 5 minutes until beginning to soften, but not brown. Add the pancetta or prosciutto (if using) and cook a further 3 minutes. Add the garlic and cook for 1 minute until fragrant.
- ADD MUSHROOMS: Turn the heat up and add the mushrooms to the pan along with rosemary and thyme. Cook, stirring occasionally for 5 minutes until the mushrooms have begun to reduce.
- ADD LIQUIDS AND SIMMER: Whisk together the wine, vegetable stock, balsamic vinegar, tomato paste and cornstarch, then Pour into the pan. Stir well, then bring to a simmer and simmer for 5 minutes until slightly thickened. Taste and season with salt and pepper if necessary.
- SERVE: Divide the polenta between 4 shallow bowls or deep plates and top with the mushrooms. Serve with extra parmesan on the side and scattered with fresh parsley.
Notes
Imperial and cup measurements are approximate. For best and most accurate results I use a digital kitchen scale like the one below.
Nutrition
Serving: 1bowl | Calories: 622kcal | Carbohydrates: 61g | Protein: 18g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 760mg | Potassium: 857mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2224IU | Vitamin C: 23mg | Calcium: 353mg | Iron: 3mg