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.
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 cloves 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 sprigs 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
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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.
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2
Reduce heat to medium. Add 4 finely chopped shallots and cook 3 minutes until softened. Add 4 cloves minced garlic cloves and 1 tsp finely chopped fresh rosemary and cook 1 minute. Stir in 2 tbsp tomato paste and cook 1 minute.
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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 sprigs fresh thyme sprigs. Simmer uncovered 15-20 minutes until the sauce thickens. Discard thyme sprigs. Taste and adjust seasoning.
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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.
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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.
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6
Divide polenta among bowls. Spoon mushroom ragu over the top and garnish with 1/4 cup chopped fresh flat-leaf parsley.