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Creamy Polenta and Mushroom Ragout Recipe

Creamy Polenta and Mushroom Ragout

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Servings: 4

Estimated Total Preparation Time: 30 minutes

Polenta, or boiled cornmeal, combined with a rich-tasting mushroom ragout, makes a comforting Northern Italian-inspired vegetarian meal.

Recipe Nutritional Information:

Calories per Serving: 487

Total Protein per Serving: 11 grams 

Total Carbs per Serving: 62 grams

Total Fat per Serving: 18 grams

Saturated Fat per Serving: 2 grams

Total Fiber per Serving: 3 grams

Recipe Ingredients:

1 cup dry polenta (if not available, can use coarse yellow cornmeal, degerminated)

2 pounds cremini mushrooms, cleaned and quartered

4 large shallots, peeled and sliced

2 cloves garlic, peeled and sliced

1 cup red wine

½ teaspoon dried thyme

5 tbsp olive oil

Salt and pepper

Preparation:

Prepare polenta per the manufacturer’s directions.

Clean and quarter the mushrooms and reserve. Peel and slice shallots and garlic; set aside.

While polenta is cooking, heat a large sauté pan over medium-high heat. Add olive oil. Add mushrooms, season with salt and pepper, and sauté until golden brown, about 5 minutes. Add shallots and garlic and cook until the shallots are sweated, about 5 more minutes. Add wine and thyme and cook another 5 minutes, until the wine reduces by 3/4. 

To serve, place mushroom ragout over polenta in a bowl or plate.

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