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.

Polenta with Mushroom Ragù (Polenta con Ragù di Funghi)

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

  1. 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.
  2. Meanwhile, in a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the mushrooms to the pan and cook until they release their liquid and become golden brown.
  4. Pour in the white wine and let it simmer until the liquid has reduced by half.
  5. Stir in the crushed tomatoes and dried thyme. Simmer the ragù for 15-20 minutes, then season with salt and pepper to taste.
  6. 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