Creamy Polenta with Mushroom Ragù
Velvety soft polenta with a rich mushroom and herb ragù — Italian comfort at its best. Stirring the polenta constantly over low heat for the full 20-25 minutes breaks down the grains into that velvety texture instead of leaving it lumpy and grainy.
Total time
50 min
Prep
10 min
Cook
40 min
Difficulty
easy
Cuisine
Asian
comfort
Ingredients
2 cupspolenta
6 cupswater or broth
1 cupparmesan, grated
4 tbspbutter
polenta: salt to taste
ragù: 1 lb mixed mushrooms, onion, garlic, red wine, tomatoes, thyme
Instructions
1
Make ragù: sauté mushrooms and onion with garlic; add wine; reduce; add tomatoes and thyme; simmer 30 min.
2
Cook polenta: boil liquid; whisk in polenta; stir 20-25 min over low heat.
3
Stir in parmesan and butter.
4
Serve polenta topped with mushroom ragù.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
457
Protein
25g
Fat
29.1g
Carbs
23.7g
Fiber
2g
Sodium
1119mg
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