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Polenta Bowl with Mushroom Ragu

Creamy stone-ground polenta topped with a deeply savory mushroom ragu of mixed mushrooms, tomatoes, herbs, and a splash of red wine. A hearty Italian-inspired dinner that is naturally gluten-free.

55 minMediumServes 4380 cal/serving

ItalianDinnerStovetopVegetarianLow CarbGluten-FreeLow-Sodium

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Ingredients

  • 1 cup coarse-ground polenta (not instant)
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 4 tbsp extra-virgin olive oil
  • 1 lb mixed mushrooms (cremini, shiitake, oyster), roughly chopped
  • 4 shallots, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine (or extra stock)
  • 1 cup vegetable stock
  • 1 can canned diced tomatoes
  • 4 fresh thyme sprigs
  • 1 tsp fresh rosemary, finely chopped
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Start the ragu: heat 4 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 1 lb roughly chopped mixed mushrooms (cremini, shiitake, oyster) in a single layer. Cook without stirring for 3-4 minutes until browned, then stir and cook 2 more minutes. Season with half the salt and pepper.

  2. 2

    Reduce heat to medium. Add 4 finely chopped shallots and cook 3 minutes until softened. Add 4 minced garlic cloves and 1 tsp finely chopped fresh rosemary and cook 1 minute. Stir in 2 tbsp tomato paste and cook 1 minute.

  3. 3

    Pour in 1/2 cup dry red wine (or extra stock) and scrape up any browned bits. Add 1 can canned diced tomatoes, 1 cup vegetable stock, and 4 fresh thyme sprigs. Simmer uncovered 15-20 minutes until the sauce thickens. Discard thyme sprigs. Taste and adjust seasoning.

  4. 4

    Meanwhile, bring 4 cups water and remaining 1 1/2 tsp salt to a boil in a heavy-bottomed saucepan. Gradually whisk in 1 cup coarse-ground polenta (not instant). Reduce heat to low and cook, stirring frequently, for 20-25 minutes until the polenta pulls away from the sides and is thick and creamy.

  5. 5

    Stir 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese into the polenta until melted and incorporated. Adjust thickness with a splash of water if needed.

  6. 6

    Divide polenta among bowls. Spoon mushroom ragu over the top and garnish with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

How do I know when Polenta Bowl with Mushroom Ragu is done?

Go by the cues in the method rather than the clock. Step 4: cook until the polenta pulls away from the sides and is thick and creamy. Step 5: cook until melted and incorporated.

What can I use instead of red wine in Polenta Bowl with Mushroom Ragu?

The entry for Polenta Bowl with Mushroom Ragu calls for 1/2 cup dry red wine (or extra stock). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Is Polenta Bowl with Mushroom Ragu gluten-free?

Yes. As written, nothing in the ingredient list for Polenta Bowl with Mushroom Ragu is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the red wine and the stock.

Does Polenta Bowl with Mushroom Ragu contain shellfish?

Yes: 1 lb mixed mushrooms (cremini, shiitake, oyster), roughly chopped. The full allergen list for this entry is dairy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Polenta Bowl with Mushroom Ragu keep?

Refrigerate what is left of Polenta Bowl with Mushroom Ragu within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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