Creamy Polenta with Wild Mushroom Ragout
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.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup instant polenta
- 2 cups water
- ½ cup milk
- ½ tsp kosher salt
- 1 tbsp butter
- 1 tbsp olive oil
- 4 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, stems removed, sliced
- 1 cloves garlic, minced
- ½ 1/2 cup dry white wine
- ½ cup vegetable broth
- ½ tsp dried thyme
- ½ 1/4 cup grated parmesan or pecorino
- ½ tbsp lemon juice
- ½ tsp age or mushroom-friendly brown butter (optional)
Instructions
- Bring water, milk, salt to a boil, then whisk in polenta; reduce heat and simmer 15–20 min, stirring until thick and smooth.
- Meanwhile, heat olive oil in a pan; sauté mushrooms until golden and tender, 6–8 min, then add garlic and cook 1 min.
- Deglaze with white wine, cook 2–3 min until reduced, stir in broth and thyme; simmer 8–10 min until ragout thickens.
- Stir in parmesan, lemon juice, and brown butter if using; adjust seasoning.
- Spoon polenta into bowls and top with ragout; serve hot with extra cheese if desired.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbs | — |
| fat | — |
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