Polenta Mushroom Ragu Recipe

polenta mushroom ragu recipe

here’s something undeniably comforting about a bowl of creamy polenta topped with a rich, flavorful ragu. And when that ragu is packed with earthy, savory mushrooms, it’s a dish that both vegetarians and meat-lovers can truly enjoy. Get ready to indulge in pure comfort food heaven as we dive into a recipe that celebrates the perfect marriage of creamy polenta and a wild mushroom ragu.

Recipe

Polenta Mushroom Ragu Recipe

Ingredients and Method

Polenta Mushroom Ragu Recipe

  • 1 cup polenta
  • 4 cups water
  • 1 lb mixed wild mushrooms sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 2 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Polenta Mushroom Ragu Recipe

  • Bring water to boil in a large pot. Slowly whisk in polenta. Reduce heat and cook, stirring often, for 30 minutes until creamy.
  • Meanwhile, heat oil in a skillet. Add mushrooms and cook until browned, about 10 minutes.
  • Add garlic, thyme, and broth to mushrooms.
  • Simmer for 10 minutes until the sauce thickens.
  • Serve polenta in bowls topped with mushroom ragu.

Polenta Mushroom Ragu Recipe

  • Garnish with extra thyme and a drizzle of olive oil if desired.
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