What's for dinner tonight? can't think of anything nice to make it up to your loved ones. Here is this superb Italian recipe which is fancy, vegetarian, and tasty. Creamy Polenta always sounds a nice idea itself but with mushroom Ragu, it tastes out of the world. Believe you me you make it and others finish it in a minute.
Polenta is a dish made with cornmeal which is tasty and healthy as well. I have made this tangier mushroom ragu with cherry tomatoes and spinach. Doesn't it sound better?
Let's start cooking
Creamy Polenta with Mushroom Ragu
Yield: 2-3 servings
Total time: 1 hour
Ingredients
For mushroom Ragu
Button mushrooms, chopped, 2 cups
Olive oil, 2 tbsp
Garlic, minced, 3-4 cloves
Onion,chopped, 0.5 cup
Tomato puree, 1 cup
Cherry Tomatoes, 0.5 cup
Spinach, chopped, 1 cup
Mixed Italian herbs, 2 tsp
Pepper
Salt
For Polenta
Cornmeal, 2 cups
Water, 500 ml
Butter, 2-3 cubes
Parmesan cheese, grated, 1 cup
salt
Direction
For mushroom ragu
In a pan heat olive oil, add garlic and onions, saute for a minute. Add tomato puree, mushrooms, and cherry tomatoes.
Cover and cook for 2-3 minutes. now add spinach, mixed Italian herbs, and mix.
Cook till cherry tomatoes are broken and spinach is wilted.
Season with pepper and salt.
Mushroom Ragu is ready.
For Polenta
In a saucepan bring water to boil, add cornmeal few at a time and continue whisking it to break lumps.
Add butter and parmesan cheese. mix everything.
Season with salt and pepper. cook till creamy.
Now serve hot Polenta with mushroom ragu on the top. Happy dinner.
Notes
Add salt in the end to the ragu, otherwise mushroom will sweat and the ragu will get watery.
You may add any kind of cheese you like to the polenta.
If you happen to make too much polenta, you can freeze the leftover and later make polenta fries.
Use fresh herbs if you have on hand.
You may use different types of cherry tomatoes available.
I hope you enjoyed this dinner recipe.
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Let the art of food paint you.
Love, Uma