Polenta with Mushroom Ragu
User Reviews
5
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Prep Time
45 mins
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Cook Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
6 servings
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Calories
570 kcal
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Course
Main Course
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Cuisine
Italian
Polenta with Mushroom Ragu
Description
Polenta with Mushroom Ragu combines creamy polenta enriched with butter and Pecorino cheese, paired with a savory mushroom ragu. The ragu is made by rehydrating dried mushrooms or preparing fresh ones with onions, garlic, and a mixture of herbs including rosemary, thyme, and oregano. Tomato paste and red wine add body and acidity, while the addition of mushroom soaking water and stock deepens the flavor.
The ragu is simmered uncovered to reduce and concentrate the flavors, ensuring a thick, flavorful sauce that pairs well with the soft, creamy texture of the polenta. Cooking the onions until lightly browned and incorporating tomato paste thoroughly enhances umami notes and richness.
This dish serves as a hearty vegetarian meal, suitable as a main or side. The polenta offers a soft, comforting base that balances the robust, slightly tangy mushroom ragu. Optional additions include bacon for a meat variation or porcini powder for intensified mushroom flavor. It can also be enjoyed with crusty bread or mashed potatoes.
Reducing the amount of liquid speeds up the cooking if time is limited. Straining mushroom soaking liquid carefully removes grit, ensuring a smooth sauce. Using fresh herbs and high-quality mushroom ingredients will yield the best results.
Ingredients
MUSHROOM RAGU
- 3 ounces dried mushrooms or 1 1/2 pounds fresh
- 3 tablespoons olive oil
- 2 onion medium, minced
- 3 cloves garlic minced
- A 6 ounce tomato paste canned
- 1 tablespoon rosemary minced fresh
- 1 tablespoon thyme minced fresh
- 2 teaspoons oregano dried
- salt
- 2 cups red wine
- 2 cups mushroom soaking water
- 1 quart stock (beef, chicken or vegetable)
- black pepper freshly ground
POLENTA
- 2 cups polenta
- salt
- 6 tablespoons butter
- 1/2 cup pecorino cheese grated
Instructions
MUSHROOM RAGU
- Put the mushrooms in a bowl, pour a pint or two of boiling water over them and cover the bowl. Let this steep while you chop all the other vegetables and herbs.
- Squeeze out most of the water in the rehydrated mushrooms (reserve the water), mince the mushrooms and pour the soaking water through a strainer with a paper towel set inside into another bowl. This removes any dirt or debris in the soaking water.
- Heat the olive oil in a large pot over medium-high heat. When it's hot, add the onion and cook until it's turning a little brown on the edges. Add the mushrooms and garlic and cook another 4 or 5 minutes.
- Mix in the tomato paste and herbs and let this cook, stirring often, for a couple minutes. You will have to work the tomato paste into the mushroom mixture.
- Pour in the wine, turn the heat to high, let it come to a boil and let it boil a minute or two. Add the soaking water and stock. Mix well, add a little salt and let this simmer down, uncovered, for at least 1 hour. It will be very soupy at first. You want it to all cook down over time.
- Once the sauce has reduced to a consistency you like, add salt if you need to, and grind fresh pepper over it. Serve with the polenta.
POLENTA
- Polenta takes about 30 to 40 minutes to make, so you'll want to start before the mushroom ragu is totally done. Start by bringing 7 cups of water to a boil. Add salt, then stir in the polenta slowly in a steady stream, stirring constantly to avoid lumps. If you get lumps, use a whisk to break them up.
- Turn the heat down to a simmer, and cover the pot. Stir the polenta frequently to prevent it from sticking. Depending on how coarse the polenta is, you will need 20 minutes to 40 minutes for it to become smooth and soft, not gritty.
- When it's getting close -- and if it's too thick you can add a little water as you go, just not a lot at one time -- stir in the butter a tablespoon at a time, letting each one melt before adding the next. When you are ready to serve, mix in the grated cheese.
Notes
- Halving the liquids in the ragu reduces cooking time, though longer simmering improves flavor depth.
- Add fresh mushrooms with onions; porcini powder enhances mushroom umami if available.
- For meat lovers, render bacon fat instead of olive oil to incorporate bacon flavor; remove and chop bacon before adding back or serving.
- This ragu pairs well not only with polenta but also crusty bread or mashed potatoes if pasta or polenta are unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 469mg | 20% |
| Potassium | 903mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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