Mushroom Tomato Ragout with Soft Cheesy Polenta

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.
5
It really infuses that great balsamic flavor into the mix.
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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.
12
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.
15
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.

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 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.

That's it — enjoy your meal!