Polenta with Mushroom Ragout

🛒 Ingredients

• Coarse Polenta 40 g · 144 kcal
• Vegetable Broth 300 g · 30 kcal
• Butter 7 g · 50 kcal
• Parmesan Cheese 6 g · 24 kcal
• Mixed Mushrooms (fresh) 125 g · 28 kcal
• Dried Porcini Mushrooms 5 g · 15 kcal
• Olive Oil 8 g · 71 kcal
• Shallots 25 g · 18 kcal
• Garlic 4 g · 6 kcal
• Red Wine 30 g · 25 kcal
• Canned Diced Tomatoes 103 g · 24 kcal
• Fresh Thyme 1 g · 1 kcal
• Fresh Rosemary 1 g · 1 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Rehydrate dried porcini mushrooms by soaking them in 60ml of hot water for 20 minutes, then drain and chop them, reserving the liquid.
2. Heat olive oil in a pan over medium heat, add chopped shallots and cook for 3-4 minutes until softened.
3. Add minced garlic, fresh and rehydrated porcini mushrooms to the pan; cook for 5-7 minutes until mushrooms are browned and tender.
4. Pour in red wine (if using) and reserved porcini liquid, scraping up any browned bits from the bottom of the pan; simmer until reduced by half.
5. Add diced tomatoes, remaining vegetable broth, fresh thyme, and rosemary to the ragout; bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.
6. Meanwhile, bring 240ml of vegetable broth to a boil in a separate pot; gradually whisk in polenta, reducing heat to low.
7. Continue cooking polenta for 25-30 minutes, stirring frequently to prevent lumps and sticking, until thick and creamy.
8. Remove polenta from heat, stir in butter and Parmesan cheese until melted and smooth.
9. Serve the creamy polenta immediately, topped generously with the warm mushroom ragout and a sprinkle of fresh parsley.