Dinner Tonight: Polenta With Mushroom Ragu Recipe Recipe

Name: Dinner Tonight: Polenta With Mushroom Ragu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 1 3/4 cups water; 1 cup polenta; 2 tablespoons butter; 1/4 cup Parmesan, grated; salt and pepper; 3/4 pound oyster mushrooms, chopped; 1/2 onion, chopped; 2 garlic cloves, minced; 1 14-ounce can tomatoes; 1/4 teaspoon red pepper flakes; 1 tablespoon olive oil

Servings: persons

2 cups milk
1 3/4 cups water
1 cup polenta
2 tablespoons butter
1/4 cup Parmesan, grated
salt and pepper
3/4 pound oyster mushrooms, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 14-ounce can tomatoes
1/4 teaspoon red pepper flakes
1 tablespoon olive oil

1
Pour the milk and water into a medium-sized pot. Bring to a simmer and then slowly whisk in the polenta. Simmer over medium-low for 20 minutes until the mixture is thick.
2
Meanwhile, pour the oil into a large skillet over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally. Add the mushrooms and garlic. Cook until the mushrooms are tender, about 4 minutes. Dump in the tomatoes and red pepper flakes. Bring mixture to a boil, and then reduce to a simmer. Cook for 10 minutes. Season with salt and pepper.
3
Add the butter and Parmesan to the polenta, stir well, and turn off the heat.
4
Scoop some polenta into a bowl and then spoon over some of the mushroom ragu.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups milk, 1 3/4 cups water, 1 cup polenta, 2 tablespoons butter, and more.

Yes, Dinner Tonight: Polenta With Mushroom Ragu Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Polenta With Mushroom Ragu Recipe

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