Polenta with Mushroom Ragù (Polenta con Ragù di Funghi)
Polenta con Ragù di Funghi, or Polenta with Mushroom Ragù, is a classic Italian dish that combines creamy polenta with a rich and savory mushroom ragù. This comforting and hearty meal is perfect for a cozy dinner at home.
Ingredients
- 4 cups water
- 1 cup polenta
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1/2 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, bring the water to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and cook, stirring frequently, for 30-40 minutes until the polenta is thick and creamy.
- Meanwhile, in a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mushrooms to the pan and cook until they release their liquid and become golden brown.
- Pour in the white wine and let it simmer until the liquid has reduced by half.
- Stir in the crushed tomatoes and dried thyme. Simmer the ragù for 15-20 minutes, then season with salt and pepper to taste.
- To serve, spoon the creamy polenta onto plates and top with the mushroom ragù. Sprinkle with grated Parmesan cheese and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Saucepan Whisk Wooden spoon
Tools
Knife Cutting board Sauté pan
Serving suggestions
Serving suggestion: Serve the Polenta con Ragù di Funghi with a side of steamed vegetables or a fresh green salad.
Tips & tricks
Tip: For extra flavor, you can add a splash of balsamic vinegar to the mushroom ragù before serving.
Cost
$15