Parmesan Polenta with Mushroom Ragout

Parmesan Polenta with Mushroom Ragout is a creamy and cheesy polenta dish with herbed mushroom ragout. Quick to make and a satisfying meatless Monday dish. 

Looking for a refined meatless Monday dish? A parmesan polenta topped with a hearty mushroom ragout makes going vegetarian, even for just one meal, easier when it’s this delicious. This Parmesan Polenta with Mushroom Ragout is completely satisfying and one cozy bowl of food.

During the planning stage for this meal I ran the idea by my hubby, G, about us having polenta instead of the usually starch (potatoes, pasta, rice); his response was fairly surprising since I make polenta at least once per month. G thought that polenta was too healthy. “Similar to tofu” would be a direct quote. I was speechless. Where did I go wrong? I always lace polenta with parmesan and usually butter. How did that equate to tofu in his mind?!?

I’m happy to say this dish changed his mind. Not only going for thirds, he was a bit upset when the leftovers were reserved for our minis, Z & I. I’d highly recommend polenta for minis. Mine love it. Verify that your parmesan is made with pasteurized milk before feeding it to babies however.

I’d recommend watching your salt in this dish as parmesan and stock are fairly salty to begin with. Be sure to use reduced sodium stock and to tasted all aspects of the dish as you go along before seasoning with salt.

Dry polenta is usually found in the grocery store under “grits”. This recipe needs coarsely to medium ground dry grits. Quick cooking grits is not required although it may speed the polenta cooking time up. I wouldn’t substitute corn flour or ground cornmeal as they’re too finely ground. And the pre-cooked polenta found next to the dry pastas is not used here.

5 from 2 votes

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Parmesan Polenta with Mushroom Ragout

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Creamy and cheesy polenta with herbed mushroom ragout. Quick to make and a satisfying meatless Monday dish. 

Course: Main Course

Cuisine: French

Servings: 4 servings

Author: Samantha

Ingredients

Parmesan Polenta:

• 4 cups (1 litre) low sodium vegetable stock
• 1 cup polenta (cornmeal / grits)
• 1/3 cup whole milk
• 2 tbsp unsalted butter
• 1/4 cup grated parmesan cheese, plus more for garnish
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Mushroom Ragout:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium shallot, thinly sliced
• 2 medium garlic cloves, minced
• 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
• 4 cups (around 400 grams) coarsely chopped mushrooms, such as crimini, button, oyster, or shiitake
• 1/2 cup dry white wine
• 1/4 cup heavy cream (liquid whipping cream)
• 1/4 cup roughly chopped fresh parsley leaves and tender stems
• 1/2-1 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

Parmesan Polenta:

1. Bring vegetable stock and salt to a boil in a large pot. Whisk in polenta (corn meal) and reduce heat to low. Simmer for 10 to 15 minutes, stirring frequently, until cornmeal has softened and stock is absorbed.

2.  Stir in cream, butter, and parmesan cheese. Season to taste with salt and pepper. Keep warm.

Mushroom Ragout:

1. Heat oil and butter in a pan over medium-high heat. Add shallots and cook until translucent, approximately 3 minutes. Add garlic and thyme and cook briefly for 30 seconds. Add mushrooms and cook until soft and lightly brown, approximately 8 minutes.

2. Add wine to mushrooms and cook until fragrant, approximately 4 minutes. Add cream and parsley and warm through. Season to taste with salt and pepper.

3. Serve ragout over polenta on individual plates. Garnish servings with additional parmesan cheese.

Adapted from: Sea Salt: Recipes from the West Coast Galley

Enjoy! xo