Marco Polenta
Marco Polenta is a hearty and flavorful dish that combines the creamy elegance of Parmesan-infused polenta with a rustic mushroom and tomato ragu. This easy-to-make recipe is perfect for weeknight dinners or casual entertaining, as it comes together in just 40 minutes. The polenta, made from coarse cornmeal, is simmered to velvety perfection with butter and Parmesan, offering a rich and comforting base. The ragu, featuring sautéed shallots, garlic, and tender button mushrooms simmered in a fragrant blend of diced tomatoes, vegetable broth, oregano, and fresh basil, bursts with robust, savory flavors. Each bite is a delightful harmony of creamy, tangy, and earthy notes. Serve this dish as a vegetarian main course or a stunning side dish, garnished with extra Parmesan and basil for an added touch of elegance. Whether you’re seeking a cozy meal or an inspired Italian-style comfort food recipe, Marco Polenta satisfies on every level.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 small Shallots, finely chopped
- 2 Garlic cloves, minced
- 8 ounces Button mushrooms, sliced
- 1 cup Canned diced tomatoes
- 0.5 cup Vegetable broth
- 1 teaspoon Dried oregano
- 5 Fresh basil leaves, torn
- 0.5 teaspoon Ground black pepper
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the polenta in a steady stream to prevent clumping.
Lower the heat to a gentle simmer and cook, stirring frequently, for about 20-25 minutes until the polenta thickens and becomes creamy.
Remove the saucepan from heat and stir in butter and Parmesan cheese until melted and fully incorporated. Set aside and keep warm.
Heat olive oil in a large skillet over medium heat.
Add the shallots and garlic, cooking for 2-3 minutes until fragrant and translucent.
Stir in the sliced mushrooms and cook until browned and softened, about 5-7 minutes.
Add the diced tomatoes, vegetable broth, dried oregano, black pepper, and a pinch of salt to the skillet. Stir well to combine.
Reduce the heat to low and simmer the ragu for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Turn off the heat and stir in the fresh basil leaves.
To serve, scoop a generous portion of the creamy polenta into a bowl or onto a plate.
Top the polenta with the mushroom and tomato ragu. Sprinkle additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1132 mg | 87% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1819 mg | 39% | |
*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.
