Dinner · 50 min · mediterranean

Creamy Polenta with Mushroom Ragù

If you like coarse polenta, you’ll love this Mediterranean dinner — 50 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Coarse polenta
• 1 lb Mixed mushrooms
• 3/4 cup Parmesan
• 4 tbsp Butter
• 1 Shallot
• 4 sprigs Thyme
• 1/2 cup Dry white wine
• 5 cups Vegetable stock

Steps

1. Sear the mushrooms in batches until deeply browned, about 10 minutes total; set aside.
2. Soften the shallot and thyme in butter 4 minutes, deglaze with wine, and reduce by half.
3. Return the mushrooms with a splash of stock; simmer 8 minutes into a rich, glossy ragù.
4. Meanwhile whisk the polenta into boiling salted stock in a thin stream — whisk constantly at first to prevent lumps.
5. Cook on low 35 minutes, stirring often, until the polenta pulls from the sides and tastes creamy, not gritty.
6. Beat in the butter and Parmesan off the heat until the polenta shines.
7. Serve in warm bowls with the mushroom ragù ladled over and extra Parmesan; northern Italy’s answer to comfort.

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