Italian
Creamy Polenta with Wild Mushroom Ragu
Slow-cooked Parmesan polenta topped with a rich ragu of browned mixed mushrooms, shallots, thyme and red wine.
- Silky slow-cooked polenta
- Deeply browned mushroom ragu
- Hearty meatless comfort food
This is the bowl we crave when the weather finally cools off, even in Miami. Stone-ground polenta cooked low and slow with a little milk turns silky and luxurious, with none of the gluey texture of the instant kind. The mushrooms are browned in batches so they sear instead of steam, then simmered with shallots, thyme and red wine into a deeply savory ragu. It is hearty enough to satisfy anyone who thinks dinner needs meat.
Instructions
Bring the water, milk and 1 teaspoon of the salt to a simmer in a large heavy saucepan over medium-high heat.
Whisking constantly, pour in the polenta in a slow, steady stream and keep whisking for 1 to 2 minutes, until it begins to thicken.
Reduce the heat to low, cover and cook for 40 to 45 minutes, stirring vigorously with a wooden spoon every 10 minutes and scraping the bottom, until thick, creamy and the grains are tender. Add a splash of hot water if it gets too stiff.
Meanwhile, wipe the mushrooms clean with a damp towel, remove any tough shiitake stems and tear or slice into bite-size pieces.
Heat 1 1/2 tablespoons of the olive oil in a large skillet over medium-high heat. Add half the mushrooms in a single layer and cook without stirring for 3 to 4 minutes, until browned, then stir and cook 2 to 3 minutes more. Transfer to a plate and repeat with the remaining oil and mushrooms.
Reduce the heat to medium and add 1 tablespoon of the butter. Add the shallots and cook for 3 minutes, until soft, then add the garlic and thyme and cook for 1 minute.
Stir in the tomato paste and cook for 1 minute, until it darkens. Pour in the wine and simmer for about 2 minutes, scraping up the browned bits, until reduced by half.
Return the mushrooms to the skillet, add the broth, the remaining 1/2 teaspoon salt and the pepper, and simmer for 8 to 10 minutes, until the sauce is thick and glossy.
Remove the polenta from the heat and stir in the remaining 2 tablespoons butter and the Parmesan. Taste and adjust the salt.
Spoon the polenta into warm shallow bowls, top with the mushroom ragu and finish with parsley and extra Parmesan.
Test kitchen tips
- Polenta thickens quickly as it cools, so keep it covered and whisk in a little hot water right before serving if needed.
- The ragu keeps for 3 days in the refrigerator. Spread leftover polenta in an oiled pan, chill until firm, then slice and pan-fry the squares until crisp.
- All cremini mushrooms work fine if wild varieties are hard to find, and you can replace the wine with extra broth plus 1 teaspoon balsamic vinegar.
Nutrition per serving
- Calories
- 480
- Protein
- 15g
- Carbs
- 44g
- Fat
- 26g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 1020mg
Nutrition values are estimates calculated per serving. See our disclaimer.
