Polenta Porridge With Wild (Or Not so Much) Mushroo

Name: Polenta Porridge With Wild (Or Not so Much) Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole meal polenta (6 oz.); 4 cups water; 1 teaspoon salt; ½ teaspoon black pepper, freshly ground; 1 tablespoon unsalted butter; 3 tablespoons parmesan cheese, grated; 1 cup heavy cream; ½ teaspoon fresh thyme, minced or ¼ teaspoon dried thyme; ⅛ teaspoon nutmeg, grated; ¼ cup parmesan cheese, finely grated; 1 teaspoon olive oil; 8 ounces cremini mushrooms, cleaned, stemmed, and quartered; 4 ounces wild mushrooms, cleaned and, if large, sliced; 2 medium shallots, minced (2 tablespoons); 1 garlic clove, minced (1 teaspoon); ½ teaspoon salt; ½ teaspoon black pepper, freshly ground; 1 tablespoon parsley, chopped fresh

Servings: persons

1 cup whole meal polenta (6 oz.)
4 cups water
1 teaspoon salt
½ teaspoon black pepper, freshly ground
1 tablespoon unsalted butter
3 tablespoons parmesan cheese, grated
1 cup heavy cream
½ teaspoon fresh thyme, minced or ¼ teaspoon dried thyme
⅛ teaspoon nutmeg, grated
¼ cup parmesan cheese, finely grated
1 teaspoon olive oil
8 ounces cremini mushrooms, cleaned, stemmed, and quartered
4 ounces wild mushrooms, cleaned and, if large, sliced
2 medium shallots, minced (2 tablespoons)
1 garlic clove, minced (1 teaspoon)
½ teaspoon salt
½ teaspoon black pepper, freshly ground
1 tablespoon parsley, chopped fresh

1
For the polenta: Place the polenta and water in a heavy-bottomed 2 1/2-quart saucepan and stir to combine.
2
Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.
3
Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about an hour.
4
Whisk in the salt, pepper, butter, and Parmesan.
5
Cover and keep warm.
6
(The polenta may be transferred to a bowl, covered, and set over barely simmering water.
7
If necessary, thin the polenta with hot water before serving.
8
).
9
For the ragout: While the polenta is cooking, pour the cream into a second 2 1/2-quart heavy-bottomed saucepan and simmer over low heat until it is thick and reduced by half, about 15 minutes.
10
Whisk in the thyme, nutmeg, and Parmesan.
11
Remove from the heat and set aside.
12
Heat a large skillet over high heat, 2 minutes.
13
Add the olive oil and swirl to coat.
14
Add the cremini.
15
Sear and toss intermittently until the mushrooms release their juices and begin to brown, about 3 minutes.
16
Stir in the wild mushrooms, shallots, and garlic and continue to toss over high heat until the mushrooms are tender, 2 minutes.
17
Stir in the salt and pepper.
18
Add the reserved cream and parsley and stir to coat.
19
Taste for seasoning.
20
To serve: Scoop the polenta onto warm appetizer plates, leaving an indentation in the top.
21
Spoon the mushroom ragout over.
22
Serve immediately.

375

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: 1 cup whole meal polenta (6 oz.), 4 cups water, 1 teaspoon salt, ½ teaspoon black pepper, freshly ground, and more.

Yes, Polenta Porridge With Wild (Or Not so Much) Mushroom Ragout 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!

Polenta Porridge With Wild (Or Not so Much) Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions