Dinner · 45 min · italian

Creamy Polenta with Mushroom Ragout

This is the kind of Italian dinner you’ll make on repeat — polenta and mixed mushrooms, 45 minutes, big payoff. At 682 calories and 36g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Polenta
• 1 lb Mixed mushrooms
• 1/2 cup Parmesan
• 3 tbsp Butter
• 1 tsp Thyme
• 3 cloves Garlic
• 1 cup Vegetable broth

Steps

1. Bring 4 cups of salted water to a rolling boil.
2. Whisk in the polenta in a slow, steady stream to prevent lumps.
3. Reduce to low and stir often for 25 minutes, until thick and creamy.
4. Stir in the butter and parmesan; cover to keep warm.
5. Meanwhile, sear the mushrooms in a hot skillet in batches — crowding steams them instead of browning them.
6. Add the garlic and thyme in the last minute.
7. Pour in the broth and simmer 5 minutes into a rich ragout.
8. Spoon the polenta into bowls and ladle the mushroom ragout over the top.

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