Mushroom Ragu with Creamy Polenta
This elegant comfort food makes a fantastic vegetarian main or a wonderful accompaniment to a piece of grilled steak. Try this on a chilly evening -- it's like a hug in a bowl! This recipe makes 4 meal-sized servings.
5 minutes
25 minutes
Mushroom Ragu with Creamy Polenta
For the mushroom ragu:
1/3 cup extra virgin olive oil
1 tablespoon butter
4 cups wild mushrooms, brushed clean and chopped
2 cloves garlic, minced
1 small yellow onion, finely chopped
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 cup tomato sauce
1/4 cup dry red wine
1/2 cup vegetable stock
Handful of fresh Italian parsley, chopped
Salt and freshly ground black pepper, to taste

For the polenta:
1 cup vegetable stock
3 cups whole milk or half-and-half
1 cup dried polenta
3 tablespoons butter
Salt and freshly ground black pepper, to taste
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring once or twice. Season with salt and pepper to taste. Add garlic, onion, rosemary and oregano; cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta.

In a separate saucepan, heat the stock or half-and-half over medium heat. When the mixture starts to simmer, gently whisk in cornmeal. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in butter and season with salt and pepper.

While the polenta cooks, finish the ragu. Add the vegetable stock to the mushroom mixture and simmer until the liquid reduces by about two-thirds. Remove from heat and whisk in butter.

To serve, ladle some polenta into a serving bowl and add a scoop of the mushroom ragu. Garnish with parsley and serve right away.
Looking for inspiration? Try these recipes:
Gnocchi with Spinach and Mushrooms
Gnocchi with Spinach and Mushrooms
Italian Wedding Soup
Italian Wedding Soup
Apple Sausage Breakfast Bake
Apple Sausage Breakfast Bake
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