Recipes

Smoked Polenta with Mushroom Ragu

Creamy smoked polenta topped with a rustic mushroom ragù, slow-simmered until rich, savory, and deeply comforting.

Ingredients

1 cup smoked polenta

1.5 lbs mixed mushrooms, roughly chopped

glug of olive oil

3 cloves garlic, minced

2 tbsp tomato paste

1/2 cup dry white wine

1 cup crushed tomatoes or tomato puree

1 cup vegetable stock or water

1 bay leaf

optional: thyme, rosemary, chili flakes

1/2 cup shaved parmesan cheese

Bring 4 cups of water to a rolling boil.
Whisk in polenta and a tsp of salt.
Return to boil and then remove from the heat and cover letting the polenta sit and reydrate on the back of the stove until tender, about 40 minutes.
In a wide pot, combine glug of olive oil, mushrooms and pinch of salt. Cook until the mushrooms release their liquid and become deeply browned.
Lower the heat, add the onion and cook until soft. Stir in garlic and tomato paste. Cook until the tomato paste darkens slightly.
Add in the wine and scrape up browned bits. Reduce by half.
Add tomatoes, stock, bay leaf and herbs(if using). Simmer gently until the flavors are fully developed and the ragu has a rich, cohesive texture.
Fininish with salt and pepper to taste and a drizzle of olive oil.
To serve, ladle polenta into a bowl. Top with mushroom ragu and sprinkle shaved parmesan over the top.

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