Italian recipe

Creamy Polenta with Wild Mushroom Ragout

Name: Creamy Polenta with Wild Mushroom Ragout
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup instant polenta; 4 cups water; 1 cup milk; 1 tsp kosher salt; 2 tbsp butter; 2 tbsp olive oil; 8 oz cremini mushrooms, sliced; 8 oz shiitake mushrooms, stems removed, sliced; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup vegetable broth; 1 tsp dried thyme; 1/4 cup grated parmesan or pecorino; 1 tbsp lemon juice; 1 tsp age or mushroom-friendly brown butter (optional)

A comforting Italian-inspired dish featuring creamy polenta and a savory wild mushroom ragout. Nutty polenta pairs with a mushroom medley, finished with a bright acidic finish for balance and a silky texture throughout.

Total time

55 min

Prep

15 min

Cook

40 min

Serves

dinnervegetariancomfortbreakfast? no

Chef’s Pro Tips

Stir polenta frequently to prevent lumps and clumping.
For extra creaminess, whisk in a splash of hot milk at the end.
Use a mix of mushrooms for deeper flavor.

Serving Suggestions

Pair with a simple arugula salad and a pinch of chili flakes for brightness.

Storage Instructions

Store leftovers in a sealed container in the fridge up to 3 days; reheat gently with a splash of water or broth.

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