Mushroom Ragoût Over Creamy Quick Polenta

mushroom-ragout-polenta
Photo by Charles Masters
Mushroom Ragoût Over Creamy Quick Polenta 4.0 2 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Fat 23 g (9 g saturated fat)
    • Cholesterol 37 mg
    • Sodium 1,074 mg
    • Protein 18 g
    • Carbohydrate 48 g
    • Sugar 14 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 367 mg

Bring the milk, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper to a boil in a medium pot. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes. Remove from heat and stir in the Parmesan.

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Add the shallot and thyme. Cook, stirring, until the shallot is softened, 1 to 2 minutes. Add the marinara and simmer, about 1 minute.

Spoon the mushrooms and sauce over the polenta and serve topped with additional Parmesan.

Ingredients

  1. Check 2 cups milk
  2. Check kosher salt and black pepper
  3. Check 1 cup instant polenta
  4. Check 2 ounces Parmesan, grated (about ½ cup), plus more for serving
  5. Check 2 tablespoons unsalted butter
  6. Check 1 pounds sliced mushrooms (such as cremini and shiitake)
  7. Check 1 small shallot, chopped
  8. Check 1 sprig fresh thyme
  9. Check 1 24-ounce jar marinara sauce

Directions

  1. Bring the milk, 2 cups water, ½ teaspoon salt, and ¼ teaspoon pepper to a boil in a medium pot. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes. Remove from heat and stir in the Parmesan.
  2. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Add the shallot and thyme. Cook, stirring, until the shallot is softened, 1 to 2 minutes. Add the marinara and simmer, about 1 minute.
  3. Spoon the mushrooms and sauce over the polenta and serve topped with additional Parmesan.