Creamy Polenta with Mushroom Ragu
Silky, slow-stirred Parmesan polenta topped with a deeply savory mushroom ragu makes an elegant, rustic Italian main that is entirely meatless but full of umami richness.
Why You'll Love This
- Silky, cheesy stovetop polenta
- Deeply savory umami mushroom ragu
- A satisfying meatless Italian main
Ingredients
- 4 cupslow-sodium vegetable stock
- 2 cupswhole milk
- 1 cupcoarse-ground polenta (cornmeal)
- 1 teaspoonsalt, plus more to taste
- 4 tablespoonsunsalted butter, divided
- 3/4 cupgrated Parmesan cheese, divided
- 2 tablespoonsolive oil
- 1.5 poundsmixed mushrooms (cremini, shiitake, oyster), sliced
- 1small shallot, finely diced
- 3 clovesgarlic, minced
- 1 tablespoontomato paste
- 1/2 cupdry red or white wine
- 1 cupbeef or vegetable stock, for the ragu
- 1 teaspoonfresh thyme leaves
- 2 tablespoonschopped fresh parsley, for garnish
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- In a large, heavy-bottomed pot, combine the 4 cups vegetable stock, milk, and 1 teaspoon salt, and bring to a gentle boil over medium-high heat.
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