Herbed Polenta and Mushroom Ragout
Indulge in a rich and comforting dish with this Herbed Polenta and Mushroom Ragout. A savory mushroom topping over creamy, herb-infused polenta makes for a delightful meal.
Ingredients
- 1 cup polenta
- 4 cups water
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 cup grated Parmesan
- 1 tablespoon olive oil
- 2 cups assorted mushrooms, sliced (such as cremini, shiitake, or button mushrooms)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
In a large saucepan, bring water to a boil. Add salt and gradually whisk in the polenta. Lower the heat and cook, stirring frequently, until thickened, about 15-20 minutes.
Remove from heat and stir in butter and Parmesan. Cover and set aside to keep warm.
In a skillet, heat olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes.
Add garlic and cook for another minute. Stir in the mushrooms and cook until they are browned and their liquid has evaporated, about 7-10 minutes.
Add vegetable broth and thyme, then simmer until the liquid is reduced by half. Season with salt and pepper to taste.
Serve the mushroom ragout over the warm polenta, garnished with freshly chopped parsley.