Polenta Bowl with Mushroom Ragu

Name: Polenta Bowl with Mushroom Ragu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
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

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

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

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

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

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

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

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

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

Questions

Can I make Polenta Bowl with Mushroom Ragu dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Polenta Bowl with Mushroom Ragu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Polenta Bowl with Mushroom Ragu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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