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polenta topped with mushroom ragu

Parmesan Polenta with Mushroom Ragout

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

Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.