Mushroom Ragu With Polenta Recipe

Name: Mushroom Ragu With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; ¼ cup shallot, sliced; 1 lb assorted mushroom, sliced; ¾ cup tomatoes, diced; ½ cup vegetable broth; ¼ cup dry sherry or ¼ cup madeira wine; 2 teaspoons balsamic vinegar; 1 teaspoon tomato paste; 1 tablespoon chopped parsley; 1 teaspoon minced thyme; salt and pepper; 1 cup vegetable broth; 1 cup heavy cream; ½ teaspoon kosher salt; ¼ teaspoon ground nutmeg; 1 pinch white pepper; ½ cup yellow cornmeal; 2 tablespoons cream cheese, cubed (1 oz.); 2 tablespoons parmesan cheese, grated

Servings: persons

2 tablespoons olive oil
¼ cup shallot, sliced
1 lb assorted mushroom, sliced
¾ cup tomatoes, diced
½ cup vegetable broth
¼ cup dry sherry or ¼ cup madeira wine
2 teaspoons balsamic vinegar
1 teaspoon tomato paste
1 tablespoon chopped parsley
1 teaspoon minced thyme
salt and pepper
1 cup vegetable broth
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 pinch white pepper
½ cup yellow cornmeal
2 tablespoons cream cheese, cubed (1 oz.)
2 tablespoons parmesan cheese, grated

1
Saute shallots for the ragu 1 T. oil in a large saute pan over medium heat until soft.
2
Increase heat to high, add half the mushrooms, and saute until browned; remove from pan.
3
Saute mushrooms in batches so they brown well.
4
Resist stirring them too much, the longer the contact with the pan, the better the browning.
5
Add additional tablespoon of oil to the pan and saute remaining mushrooms, then return the reserved mushrooms to the pan.
6
Add tomatoes, broth, sherry, vinegar, and tomato paste.
7
Reduce heat to low and simmer for 15 minutes.
8
Finish with herbs and seasonings.
9
While the ragu simmers, make the polenta.
10
Bring broth, cream, and seasonings to a boil for the polenta in a saucepan.
11
Whisk in cornmeal; reduce heat to low and simmer 5 minutes, stirring often.
12
Fold in cheeses before serving.
13
Place polenta on plate, topped with mushrooms ragu.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, ¼ cup shallot, sliced, 1 lb assorted mushroom, sliced, ¾ cup tomatoes, diced, and more.

Yes, Mushroom Ragu With Polenta falls under the Soups & Stews 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.

That's it — enjoy your meal!

Mushroom Ragu With Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions