Herb Infused Polenta with Mushroom Ragout
Elevate your dinner table with this Herb-Infused Polenta with Mushroom Ragout—a comforting yet elegant dish that combines creamy, herbaceous polenta with a luscious, savory mushroom topping. The polenta is enriched with fresh rosemary, thyme, butter, and Parmesan, providing a luxurious base that’s perfectly balanced by the earthy flavors of cremini and shiitake mushrooms. Sautéed with aromatic garlic and shallots, deglazed with white wine, and finished with a touch of cream, the mushroom ragout is a rich, velvety topping that feels indulgent yet light. Perfect for cozy weeknight dinners or as a sophisticated vegetarian center course, this recipe is as versatile as it is satisfying. Serve it warm, garnished with fresh parsley and an extra sprinkle of Parmesan for a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal (polenta)
- 4 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Olive oil
- 16 ounces Cremini mushrooms, sliced
- 8 ounces Shiitake mushrooms, sliced
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 0.5 cup White wine
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, bring the vegetable broth to a rolling boil.
Gradually whisk in the polenta in a steady stream to prevent lumps, then reduce the heat to low.
Cook the polenta, stirring frequently, for about 25-30 minutes until thickened and creamy. If the mixture becomes too thick, stir in a little hot broth or water.
Stir in the butter, Parmesan cheese, rosemary, thyme, and 1/2 teaspoon of salt. Mix well and set aside, keeping it warm.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the shallot and garlic, sautéing for 2-3 minutes until fragrant and translucent.
Add the cremini and shiitake mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their juices and begin to brown.
Pour in the white wine, scraping up bits from the bottom of the pan, and let it simmer until mostly evaporated, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream, the remaining 1/2 teaspoon salt, and black pepper. Cook for an additional 2-3 minutes until the mixture thickens slightly.
To serve, spoon the polenta into bowls or plates and top with the mushroom ragout.
Garnish with freshly chopped parsley and additional Parmesan if desired. Serve warm.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 31.8 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 635 mg | 49% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4329 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
