Description
A comforting and flavorful vegetarian dish featuring a hearty mushroom ragù served over creamy polenta. This Italian-inspired meal is perfect for a cozy dinner at home.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 1/2 pounds mixed mushrooms (cremini, shiitake, portobello), chopped
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons unsalted butter (optional)
- 1/4 cup chopped parsley for garnish
- 4 cups water
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
Mushroom Ragù:
Polenta:
Instructions
- Mushroom Ragù: Heat olive oil in a skillet, sauté onion, garlic, carrot, and celery until softened. Add mushrooms, tomato paste, wine, crushed tomatoes, thyme, salt, and pepper. Simmer until thickened. Stir in butter.
- Polenta: Boil water, whisk in cornmeal, cook until thick. Stir in butter, Parmesan, and salt.
- Spoon polenta onto plates, top with ragù, and garnish with parsley.
Notes
- For a vegan version, omit butter and cheese or use plant-based alternatives.
- Ragù pairs well with pasta or bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
