Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 tsp of salt
- 2 tbsp of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb of mushrooms, sliced
- 1 can of diced tomatoes
- 1 tbsp of tomato paste
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- Salt and pepper to taste
- Grated parmesan cheese for serving
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and slowly pour in 1 cup of polenta while whisking constantly to prevent lumps.
2. Reduce heat to low and continue to stir the polenta with a wooden spoon for 30-40 minutes until it becomes thick and creamy.
3. In a skillet, heat 2 tbsp of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves and sauté for 2-3 minutes until softened.
4. Add 1 lb of sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become tender.
5. Stir in 1 can of diced tomatoes, 1 tbsp of tomato paste, 1 tsp of dried thyme, and 1 tsp of dried oregano. Season with salt and pepper to taste.
6. Simmer the mushroom ragout for 10-15 minutes until the flavors meld together and the sauce thickens.
7. To serve, spoon the polenta into bowls and top with the mushroom ragout. Sprinkle grated parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 50-60 minutes
Temperature:
- Polenta: Low heat
- Mushroom ragout: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Polenta: Cornmeal
- Olive oil: Vegetable oil or butter
- Onion: Shallots or leeks
- Garlic: Garlic powder
- Mushrooms: Any type of mushrooms
- Diced tomatoes: Crushed tomatoes or tomato sauce
- Tomato paste: Ketchup or BBQ sauce
- Thyme and oregano: Italian seasoning or basil
- Parmesan cheese: Pecorino Romano or Asiago cheese
Variations:
- Add cooked Italian sausage or ground beef to the mushroom ragout for a meaty version.
- Use vegetable broth instead of water to cook the polenta for extra flavor.
- Top the polenta with sautéed spinach or kale for a healthy twist.
- Add a splash of red wine to the mushroom ragout for a richer flavor.
Tips and tricks:
- Whisk the polenta constantly while adding it to the water to prevent lumps.
- Use a non-stick skillet to prevent the mushroom ragout from sticking to the bottom.
- Adjust the seasoning to your taste by adding more salt, pepper, or herbs.
- Let the mushroom ragout simmer for at least 10 minutes to allow the flavors to develop.
Storage instructions:
- Store leftover polenta and mushroom ragout separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the polenta in the microwave or on the stove with a splash of milk or water to loosen it up.
- Reheat the mushroom ragout on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the polenta and mushroom ragout in individual bowls for a cozy and comforting meal.
- Garnish with fresh herbs or chopped scallions for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with garlic butter
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the mushroom ragout is too watery, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the polenta and mushroom ragout to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal that dates back to ancient times.
- Mushroom ragout is a French-inspired dish that features sautéed mushrooms in a tomato-based sauce.
Flavor profiles:
- Polenta: Creamy, earthy, and slightly sweet
- Mushroom ragout: Savory, tangy, and herbaceous
Serving suggestions:
- Serve hot and enjoy as a main course for lunch or dinner.
Related Categories
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Region: Italian
Taste: Savory, Umami, Earthy, Rich, Comforting