Polenta with Mushroom Ragu
Creamy, slow-stirred polenta topped with a woodsy mushroom ragu that’s rich without heaviness; brightened with wine and herbs for a comforting, elegant weeknight meal.
1 cup polenta, coarse
4 cup water
1 cup milk, room temperature
2 tbsp butter
½ cup parmesan, grated
2 tbsp olive oil
1 lb mushrooms, mixed varieties, sliced
1 onion, medium, finely chopped
3 clove garlic, minced
2 tbsp tomato paste
½ cup white wine
1 cup vegetable stock
2 sprig fresh thyme
1 bay leaf
1 tsp salt
½ tsp black pepper, freshly ground
2 tbsp parsley, chopped
1 tbsp extra virgin olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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