Polenta con Funghi
Creamy polenta topped with a rich, earthy mushroom ragù. A vegetarian Italian classic that's elegant yet simple to prepare.
- Total time
- 35 min
- Servings
- 2
- Calories
- 412
- Protein
- 15g
Ingredients
- 2 cups whole milk
- 1 cup vegetable broth
- ½ cup polenta (cornmeal)
- 2 tablespoons butter
- ¼ cup Parmigiano-Reggiano cheese, grated
- 10 ounces mixed mushrooms (cremini, shiitake, oyster), cleaned
- 2 cloves garlic cloves
- 1 medium shallot, peeled
- ¼ cup dry white wine
- ½ cup crushed tomatoes
- 2 sprigs fresh thyme sprigs
Instructions
- 1
Place each mushroom cap on the cutting board gill-side down and slice straight down through the cap into 1/4-inch-thick slices, leaving the stem attached to the cap; discard any woody stem bases.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots in size.
- 3
Slice the shallot lengthwise from root to tip into thin half-moons about 1/8 inch thick.
- 4
Pour 2 tablespoons of olive oil into a 10-inch skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the mushroom slices to the hot oil in a single layer and do not stir for 3 minutes; the mushrooms will release water and the surfaces will turn golden brown.
- 6
Stir the mushrooms with a wooden spoon and cook for 2 more minutes until they soften and all visible moisture evaporates.
- 7
Add the minced garlic and shallot slices to the mushrooms and stir continuously for 30 seconds until they smell strongly fragrant.
- 8
Pour in the 1/4 cup white wine and use a wooden spoon to scrape up any stuck-on brown bits from the skillet bottom; cook for 1 minute until the wine reduces by half.
- 9
Add the 1/2 cup crushed tomatoes and 2 thyme sprigs to the mushrooms and stir once to combine.
- 10
Reduce the heat to medium-low and simmer uncovered for 8 minutes, stirring once every 2 minutes, until the sauce is thick and jammy.
- 11
While the ragù simmers, pour the 2 cups milk and 1 cup vegetable broth into a 3-quart saucepan and set it over medium-high heat until small bubbles appear at the edges and steam rises, about 4 minutes.
- 12
Reduce the heat to medium-low and slowly pour in the 0.5 cup polenta while whisking constantly; the mixture will look thick and lumpy at first.
- 13
Continue stirring with a wooden spoon for 12 minutes, scraping the bottom and sides of the saucepan each time, until the polenta is creamy and pulls away from the sides when you lift the spoon.
- 14
Remove the saucepan from heat and stir in 2 tablespoons butter and 0.25 cup grated Parmigiano-Reggiano until fully melted and combined.
- 15
Remove the thyme sprigs from the mushroom ragù and discard them.
- 16
Divide the polenta equally between two shallow bowls, placing it in the center of each bowl.
- 17
Spoon the hot mushroom ragù on top of the polenta in a small mound covering the center of each portion.
Tools you’ll need
- cutting board
- chef's knife
- 10-inch skillet
- wooden spoon
- 3-quart saucepan
- whisk
- two shallow bowls
- measuring spoons
- measuring cups
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