Parmesan Polenta with Thyme Mushroom Ragu

Parmesan polenta with thyme mushroom ragu makes a hearty plant-based dinner recipe for those chilly days. Enjoy with a glass of wine!

Mushroom ragu has become a new favorite in my kitchen. Eating mostly vegetarian, I find mushrooms to be are a great addition to sauces and stews. Indeed, they bring a subtle chewy-texture close to minced meat, such as in this vegan bolognese (this recipe is a must try by the way!). This time, I served my thyme mushroom ragu on top of a creamy parmesan polenta full of cheesy flavors.

The ragu recipe I’m sharing different is different from the bolognese I just mentioned. Note however that you might also swap the recipes, using the bolognese on top of the polenta, the thyme mushroom ragu along with some pasta. The 4 options combined all together will make some delicious dinner options for fall and throughout winter.

Ingredients for a thyme mushroom ragu

Good news, this recipe calls for pretty simple ingredients:

• Wild mushrooms – You can also use some white button mushrooms, cremini mushrooms, or even some portobello, diced.
• Red onion – Replace with shallots if you are looking for more subtle flavors. In this case, you will need 2 or 4 shallots to replace the medium-size onion, depending on their size.
• Sun-dried tomatoes – I use some puréed sun-dried tomatoes, but if you purchase them whole, you can mix them in a food processor until puréed. Alternatively, you will have some great results with tomato paste as well, but in my personal opinion, sun-dried tomatoes are more flavorful.
• Balsamic vinegar – It brings some acidity to the regu. You can then decide to keep the texture thick or to make it more saucy, and add a little bit of water or broth and continue the cooking a little longer.
• Fresh thyme – It sounds optional but it really adds to the dish. Use it fresh, and if you can’t find any, replace with some rosemary instead, that will also pair well with the ragu.

Once your ingredients are cooking, prepare the polenta on the side. Always proceed this way and not the other way around. The reason is simple: you will be able to enjoy the dish warm as soon as the polenta is ready (you can always warm up the ragu, but it’s more difficult to warm up the polenta – unless you place it in the microwave).

How to make parmesan polenta?

I’m pretty sure you can find many different recipes that all taste great, but here’s mine, based on my personal experience. To begin with, you will need these ingredients:

• Polenta (or stone-ground or coarse cornmeal)
• Water + milk (or use water only if you wish)
• Unsalted butter
• Grated parmesan cheese

The key to become an expert in polenta is to respect a simple process. Always start with bringing to boil milk and water together with a pinch of salt. As soon as it is boiling, pour in the polenta/cornmeal while whisking vigorously. Turn down the heat to minimum and continue whisking until incorporated, about one more minute. Let the polenta cook for about 30 minutes, stirring from time to time. You will know that the polenta is ready when it’s thickened, creamy to your taste, and gently pulls out from the sides when whisking.

The final touch is also very important. Turn off the heat, and then add diced butter to the hot polenta together with grated parmesan and stir well until butter is melted. Let cool for a couple of minutes, then serve directly into plates along with the warm thyme mushroom ragu. Add some extra toppings such as toasted pine nuts and fresh thyme, and enjoy with a glass of red wine.

More mushroom recipes you’ll like:

• Garlic Mushroom Pasta with Walnut Pesto
• Shiitake Mushroom and Chestnut Risotto
• Portobello Mushroom Burger
• Sumptuous Creamy Mushroom Soup
• Rustic Mushroom Galette with Chorizo

And if you like polenta, check out these ones:

• Roasted Tomato, Spinach and Goat Cheese Polenta
• Balsamic Brussels Sprout with a Creamy Goat Cheese Polenta
• Caramelized Red Onions Polenta Bites

Parmesan Polenta with Thyme Mushroom Ragu

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Savory
• Cuisine: Plant-based

Parmesan polenta with thyme mushroom ragu makes a hearty plant-based dinner recipe for those chilly days. Enjoy with a glass of wine!

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Ingredients

Scale 1x2x3x

For the parmesan polenta:

• 3 cups (70 cl) water
• 1 cup (25 cl) milk
• 1 cup (150g) polenta (or stone-ground or coarse cornmeal)
• 1 pinch of salt
• 2 Tablespoons (30g) butter
• 1/2 cup (50g) grated parmesan cheese

For the mushroom ragu:

• 1 red onion, thinly sliced
• 2 Tablespoons olive oil
• 1 pound (450g) wild mushrooms, sliced
• 1 garlic clove, thinly sliced
• 2 teaspoons finely chopped fresh thyme + extra for topping
• 1/2 teaspoon red chili flakes
• 3 Tablespoons sun-dried tomatoes, puréed*
• 1 Tablespoon balsamic vinegar
• 3 Tablespoons butter
• Salt and freshly ground pepper
• Pine nuts, toasted (to serve)

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Instructions

For the parmesan polenta:

1. Bring water and milk to a boil in a large pot. Gradually pour the polenta, while whisking constantly. Reduce the heat to low and continue whisking for an additional minute.
2. Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
3. Turn off the heat and stir in the salt, butter and parmesan cheese into the polenta until the butter is melted.

For the mushroom ragu:

1. Heat the olive oil in a large skillet placed over medium heat. Add the red onions, a pinch of salt and cook, stirring frequently, until the onions are softened, but not browned.
2. Add the mushrooms to the pan, cook for about 5 minutes. Continue cooking until the mushrooms become tender and the liquid evaporates.
3. Stir in the garlic, thyme, chili, puréed sun-dried tomatoes*, vinegar and butter. Add a little bit of water if you want it more saucy.
4. Serve the ragu over the parmesan polenta. Sprinkle with toasted pine nuts and additional thyme. Enjoy!

Notes

* You can purchase some sun-dried tomatoes already puréed. If you are using whole sun-dried tomatoes, pulse in a food processor until puréed. Another alternative is to use tomato paste instead, in the same quantities.

Fall, Family-Friendly, Gluten-Free, Healthy, Mushrooms, Soups & Stews, Vegetarian, Winter

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