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.