Italian · easy
Creamy Polenta with Mushroom Ragu
Silky polenta topped with a rich mushroom and tomato ragu.
- 40 min
- Total
- 4
- Serves
- $15.00
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Vegetarian
- Gluten-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Polenta (coarse Cornmeal)1 cup
- Mixed Mushrooms1 lb
- Crushed Tomatoes1 can (14 oz)
- Parmesan1/2 cup grated
- Butter2 tbsp
- Onion1 medium
- Garlic3 cloves
- Dry Red Wine1/4 cup
- Fresh Thyme3 sprigs
- Olive Oil2 tbsp
Method
- 01
Start polenta: bring 4 cups salted water to a boil. Whisk in polenta slowly. Reduce heat and stir every few minutes for 25 minutes.
- 02
Meanwhile, heat oil in a skillet over high heat. Sear mushrooms without stirring 3 minutes. Stir and cook 2 more minutes.
- 03
Add onion, cook 3 minutes. Add garlic and thyme, 1 minute. Deglaze with wine.
- 04
Add crushed tomatoes, simmer 15 minutes.
- 05
Stir butter and parmesan into polenta. Spoon into bowls and top with mushroom ragu.
- 380
- Calories
- 12g
- Protein
- 42g
- Carbs
- 18g
- Fat
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