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Parmesan Polenta with Thyme Mushroom Ragu

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

Ingredients

Scale

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)

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.

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https://www.delscookingtwist.com/parmesan-polenta-with-thyme-mushroom-ragu/