Creamy Polenta with Mushroom Ragù
A cozy recipe for creamy polenta topped with a savory vegetarian mushroom ragu.
Serves4
Prep10 minutes
Cook40 minutes to 45 minutes
Come January, most of us are ready for lighter meals. But it’s cold outside, so we’re still craving comfort food. Here’s the perfect compromise: creamy, cheesy polenta topped with a tomatoey herb- and garlic-loaded mushroom ragù that’s so savory, you might even forget it’s meatless. It’s the ultimate January dinner for vegetarians and omnivores alike.
2 Tricks to Building a Mushroom Ragù That Rivals a Meaty One
The best vegetarian ragùs deliver the same savory heft that meat-based ones do, and there are two smart ways to accomplish this. First, instead of slicing, quartering, or chopping the mushrooms, simply tear them into bite-sized pieces. The irregular shapes do a better job of soaking up the sauce, and create a ragù with satisfying texture. Second, stir a teaspoon of balsamic vinegar into the ragù at the very end of cooking. The vinegar’s concentrated sweet and savory flavor, as well as its mellow tang, round out the ragù and give it the same depth of flavor you’d expect from a meaty, slow-simmered one.
Creamy Polenta with Mushroom Ragù
A cozy recipe for creamy polenta topped with a savory vegetarian mushroom ragu.
Prep time 10 minutes
Cook time 40 minutes to 45 minutes
Serves 4
Nutritional Info
Ingredients
For the ragù:
- 2 pounds
mixed mushrooms, such as cremini, shiitake, and oyster
- 1
medium yellow onion
- 1
medium carrot
- 3 cloves
garlic
- 2 tablespoons
olive oil
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1/4 cup
dry white wine
- 2 tablespoons
tomato paste
- 1 (28-ounce) can
diced tomatoes
- 1/2 cup
water
- 1
bay leaf
- 2 sprigs
fresh thyme
- 1 sprig
fresh rosemary
- 1/4 teaspoon
red pepper flakes
- 1 teaspoon
balsamic vinegar
For the polenta:
- 4 cups
water
- 1 cup
polenta or yellow cornmeal
- 1 teaspoon
kosher salt
- 1/2 cup
grated Parmesan cheese, plus more for serving
- 2 tablespoons
unsalted butter
Instructions
Make the ragù:
Tear 2 pounds mushrooms into bite-sized pieces. Finely chop 1 medium yellow onion and 1 medium carrot (no need to peel). Mince 3 garlic cloves.
Heat 2 tablespoons olive oil in a large, high-sided skillet over medium heat until shimmering. Add the mushrooms, season with 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until just beginning to brown, about 3 minutes. Add the onion, carrot, garlic, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms are tender and the onion and carrot are soft, 3 to 5 minutes more.
Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits that have formed on the bottom of the pan. Cook until the liquid just starts to evaporate, about 1 minute.
Add 2 tablespoons tomato paste and cook, stirring, 1 minute more. Add 1 can tomatoes and their juices, 1/2 cup water, 1 bay leaf, 2 sprigs thyme, 1 sprig rosemary, and 1/4 teaspoon red pepper flakes. Bring to a boil, then reduce the heat to medium-low and simmer gently, stirring occasionally, to allow the flavors to meld, about 30 minutes. Meanwhile, make the polenta.
Make the polenta:
Bring 4 cups water to a boil in a medium saucepan over medium-high heat.
Whisk in 1 cup polenta and 1 teaspoon kosher salt. Reduce the heat to low and whisk continuously until slightly thickened and no longer sticking to the bottom of the pan, 2 to 3 minutes.
Cover and continue cooking, stirring and scraping the sides of the pan every 10 minutes, until the polenta is soft and creamy, 25 to 30 minutes total. Remove from the heat and stir in the 1/2 cup grated Parmesan cheese and 2 tablespoons unsalted butter until fully melted.
Remove and discard the bay leaves and thyme and rosemary sprigs from the ragù. Stir in 1 teaspoon balsamic vinegar. Serve the mushroom ragù over the polenta and garnish with more grated Parmesan.
Recipe Notes
Storage: Leftover mushroom ragù can be stored in an airtight container in the refrigerator for up to 5 days. Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with some milk or water to loosen it up.