Polenta with Mushroom Ragout

Polenta with Mushroom Ragout

Two of my favorite foods are cornmeal and mushrooms, so I can't resist combining the two. This rich and savory mushroom ragout, which is essentially a thick sauce or gravy, would also go nicely with rice or any other grain of your choosing, including pasta.


Polenta with Mushroom RagoutPolenta with Mushroom Ragout
Recipe by
Cuisine: Italian
Published on November 1, 2007

Rich, savory seasoned mushroom ragout spooned over hot creamy Parmesan polenta

Print this recipePrint this recipe

Ragout:
  • 2 tablespoons olive oil
  • 2 lbs (900 g) fresh mushrooms, quartered
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme (1 teaspoon dried)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup white wine (or 1/4 cup vermouth and 1/4 cup of water)
  • 1 1/2 tablespoons flour
  • 1 cup vegetable stock or water
  • 1/4 cup fresh parsley, chopped
Polenta:
  • 3 cups milk
  • 1 cup water
  • 1/4 teaspoon sea salt
  • 1 cup yellow cornmeal
  • 1/4 cup fresh grated Parmesan cheese
Instructions:
  • In a wok or large frying pan, heat the oil over medium-high heat. When hot, sauté the mushrooms, onion, garlic, thyme, salt and pepper for 8 to 10 minutes or until all of the liquid is evaporated.

  • Next, add the wine or vermouth and water and cook, stirring, for 5 minutes or until evaporated.

  • Add the flour, stirring to coat the mushrooms, and then pour in the stock or water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes or until thickened. Stir in the parsley before serving.

  • To make the polenta, bring the milk, water and salt to a boil in a large saucepan. Whisk in the cornmeal and simmer over medium-low heat, stirring, until thickened — about 15 minutes. Remove from heat and stir in the Parmesan cheese.

  • Spoon the ragout over the polenta and serve.

Makes 6 servings
Polenta with Mushroom Ragout

4 comments:

Holler said...

You definitely have a way with mushrooms Lisa. Long may it continue!

Lisa said...

Thanks Holler. More mushroom recipes coming soon!

Happy cook said...

Wow the mushroom ragu looks so delicious.

Darwinfish said...

Great recipe, delicious! One note - I ended up with far too much liquid in the mushrooms, so I didn't add any more water - just added bouillon and the wine and let 'er rip!