Polenta With Mushroom Ragu Recipe

Name: Polenta With Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 1 ¾ cups water; 1 cup polenta; 2 tablespoons butter; ¼ cup parmesan cheese, grated; salt; ground black pepper; 1 tablespoon olive oil; 12 onion, chopped; 2 garlic cloves, minced; 34 lb mushroom, chopped; 1 (14 ounce) can diced tomatoes; ¼ teaspoon red pepper flakes

Servings: persons

2 cups milk
1 ¾ cups water
1 cup polenta
2 tablespoons butter
¼ cup parmesan cheese, grated
salt
ground black pepper
1 tablespoon olive oil
12 onion, chopped
2 garlic cloves, minced
34 lb mushroom, chopped
1 (14 ounce) can diced tomatoes
¼ teaspoon red pepper flakes

1
Combine milk and water in a medium saucepan.
2
Bring to a simmer.
3
Pour in polenta in a thin stream, whisking constantly until it is all added.
4
Simmer over medium-low heat 20 minutes or until thick.
5
Meanwhile, heat oil in a large skillet over medium heat until shimmering.
6
Add onion and saute until limp, 3-5 minutes.
7
Add garlic and mushrooms and saute until mushrooms are tender, 4-5 minutes.
8
Add the can of tomatoes (with juices) and red pepper flakes.
9
Bring to a boil, reduce to a simmer, and cook, uncovered, 10 minutes.
10
Season with salt and pepper.
11
Add butter and cheese to polenta off-heat and stir well.
12
Divide polenta between two serving plates.
13
Top each with half the mushrooms and serve hot.

1232

kcal

Calories

Fat

167

Carbs

128

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 13 ingredients. The key ingredients include: 2 cups milk, 1 ¾ cups water, 1 cup polenta, 2 tablespoons butter, and more.

Yes, Polenta With Mushroom Ragu 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.

Polenta With Mushroom Ragu

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