Mushroom Tomato Ragout with Soft Cheesy Polenta Recipe

Name: Mushroom Tomato Ragout with Soft Cheesy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Red Onion, Diced; 2 cloves Garlic, Diced; ⅛ cups Balsamic Vinegar; 12 ounces, weight Cremini Or Portabello Mushrooms, Diced; 1 Tablespoon Dried Thyme; 30 ounces, weight Diced Tomatoes; 2 cups Water; 2 cups Whole Milk; 1 cup Yellow Cornmeal; 4 ounces, weight Mascarpone Cheese; 1/4 cups Heavy Cream; 1/4 cups Grated Parmesan Cheese; Salt And Pepper, to taste

Servings: persons

2 Tablespoons Olive Oil
1 whole Red Onion, Diced
2 cloves Garlic, Diced
⅛ cups Balsamic Vinegar
12 ounces, weight Cremini Or Portabello Mushrooms, Diced
1 Tablespoon Dried Thyme
30 ounces, weight Diced Tomatoes
2 cups Water
2 cups Whole Milk
1 cup Yellow Cornmeal
4 ounces, weight Mascarpone Cheese
1/4 cups Heavy Cream
1/4 cups Grated Parmesan Cheese
Salt And Pepper, to taste

1
1.
2
Heat olive oil in a large Dutch oven and saute the onions until just lightly browned, stirring often (4-5 minutes), then add in the garlic sauteing for about 2 minutes.
3
2.
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Add the balsamic vinegar and let it simmer on low, reducing slightly for about 5 minutes.
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It really infuses that great balsamic flavor into the mix.
6
Next you want to add in the mushrooms and raise the temperature to medium-high heat.
7
Cook the mushrooms until theyve just softened and have started to give off their juices, then add the thyme.
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3.
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Once the mushrooms are softened add the tomatoes and cook until the mixture is thick and bubbling about 10-15 minutes.
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4.
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In a saucepan over medium heat, bring the water and milk to boil.
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Slowly stir in the cornmeal, whisking constantly as you add it in to keep the polenta lump-free.
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5.
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Cook, stirring constantly for 15 minutes.
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Stir in the mascarpone cheese and the cream, then season with salt and pepper and remove from heat.
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When youre done, dish up the polenta and top it with the ragout and some parmesan cheese.
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It is a surprisingly hearty and really flavorful meal thats perfect for fall or winter dishes!

459

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 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Red Onion, Diced, 2 cloves Garlic, Diced, ⅛ cups Balsamic Vinegar, and more.

Yes, Mushroom Tomato Ragout with Soft Cheesy Polenta 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.

Mushroom Tomato Ragout with Soft Cheesy Polenta

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