### Warming Italian Comfort: Cheesy Polenta with Mushroom and Thyme Ragù
Hello, lovely readers! Al here, and today I’m bringing you a cosy, comforting dish that’s perfect for those chilly evenings when all you want is something hearty and soul-warming. We’re diving into the heart of Italian comfort cuisine with a delightful combination of creamy cheesy polenta, paired with a rich mushroom and thyme ragù. Trust me, this one’s a keeper!
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#### The Journey to Comfort
Sometimes, cooking can be a journey not just through flavours and techniques, but a journey through memories and emotions. This dish takes me back to a quaint little trattoria in Tuscany, where I first fell in love with the earthy richness of mushrooms combined with the buttery, cheesy goodness of polenta. Every bite was like a warm hug – exactly what you need during the colder months here in the UK.
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#### Why Mushrooms?
Mushrooms bring such depth and umami richness to a dish, they can often stand in as a satisfying substitute for meat. In this ragù, we’re using a mix of cremini, shiitake, and button mushrooms, which each add their own unique texture and flavour. Paired with fresh thyme and a splash of white wine, the mushrooms create a sauce that’s absolutely brimming with flavour.
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#### The Polenta Perfection
Polenta might have a reputation for being a bit fussy, but I promise, it’s not as tricky as you might think. The key is patience and constant stirring, which may sound a bit tedious but is incredibly rewarding. The addition of Parmesan cheese and butter transforms this humble cornmeal into a creamy, luxurious base that perfectly complements the hearty ragù.
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#### Your Cozy Evening Sorted
Set aside a bit of time, pop on some music, and let’s get cooking! Here’s everything you need and all the steps to create this delicious, comforting meal.
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### Ingredients
#### Cheesy Polenta
– 1 cup (160g) polenta
– 4 cups (1 litre) water or vegetable broth
– 1 cup (100g) grated Parmesan cheese
– 2 tbsp (30g) butter
– Salt and pepper to taste
#### Mushroom and Thyme Ragù
– 2 tbsp (30ml) olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 lb (450g) mixed mushrooms (e.g., cremini, shiitake, button), sliced
– 1/2 cup (120ml) dry white wine
– 1 can (400g) chopped tomatoes
– 2 sprigs fresh thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
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### Method
#### Cheesy Polenta
1. **Prepare the Polenta:** In a medium saucepan, bring 4 cups (1 litre) of water or vegetable broth to a boil. Slowly add 1 cup (160g) of polenta, whisking continuously to prevent lumps.
2. **Cook the Polenta:** Reduce the heat to low and cook the polenta, stirring occasionally, for about 30-40 minutes, or until thick and creamy.
3. **Add Cheese and Butter:** Stir in 1 cup (100g) of grated Parmesan cheese and 2 tbsp (30g) of butter. Season with salt and pepper to taste. Keep warm.
#### Mushroom and Thyme Ragù
1. **Sauté the Onions and Garlic:** In a large skillet, heat 2 tbsp (30ml) of olive oil over medium heat. Add 1 large finely chopped onion and cook for about 5 minutes until softened. Add 3 cloves of minced garlic and cook for another 1-2 minutes.
2. **Cook the Mushrooms:** Add 1 lb (450g) of mixed sliced mushrooms to the skillet. Cook for 10-12 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
3. **Deglaze with Wine:** Pour in 1/2 cup (120ml) of dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes until the wine has reduced by half.
4. **Add Tomatoes and Thyme:** Add 1 can (400g) of chopped tomatoes, 2 sprigs of fresh thyme, and 1 bay leaf. Stir to combine.
5. **Simmer the Ragù:** Reduce the heat to low, cover, and let the sauce simmer for about 20-25 minutes, stirring occasionally. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.
#### To Serve
1. **Assemble the Dish:** Spoon the cheesy polenta onto plates or into bowls, creating a well in the center.
2. **Add the Ragù:** Ladle the mushroom and thyme ragù into the well of the polenta.
3. **Garnish:** Sprinkle with freshly chopped parsley.
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So there you have it – a wonderful, comforting dish that brings a touch of Italy into your kitchen. Whether it’s a special meal for the weekend or you’re simply looking to treat yourself after a long day, this cheesy polenta with mushroom and thyme ragù is sure to hit the spot. Happy cooking, and as always, let me know how it turns out in the comments below!
Buon appetito!
— Al
Ingredients
### Cheesy Polenta
– 1 cup (160g) polenta
– 4 cups (1 litre) water or vegetable broth
– 1 cup (100g) grated Parmesan cheese
– 2 tbsp (30g) butter
– Salt and pepper to taste
### Mushroom and Thyme Ragù
– 2 tbsp (30ml) olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 lb (450g) mixed mushrooms (e.g., cremini, shiitake, button), sliced
– 1/2 cup (120ml) dry white wine
– 1 can (400g) chopped tomatoes
– 2 sprigs fresh thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Method
### Method
#### Cheesy Polenta
1. **Prepare the Polenta:** In a medium saucepan, bring 4 cups (1 litre) of water or vegetable broth to a boil. Slowly add 1 cup (160g) of polenta, whisking continuously to prevent lumps.
2. **Cook the Polenta:** Reduce the heat to low and cook the polenta, stirring occasionally, for about 30-40 minutes, or until thick and creamy.
3. **Add Cheese and Butter:** Stir in 1 cup (100g) of grated Parmesan cheese and 2 tbsp (30g) of butter. Season with salt and pepper to taste. Keep warm.
#### Mushroom and Thyme Ragù
1. **Sauté the Onions and Garlic:** In a large skillet, heat 2 tbsp (30ml) of olive oil over medium heat. Add 1 large finely chopped onion and cook for about 5 minutes until softened. Add 3 cloves of minced garlic and cook for another 1-2 minutes.
2. **Cook the Mushrooms:** Add 1 lb (450g) of mixed sliced mushrooms to the skillet. Cook for 10-12 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
3. **Deglaze with Wine:** Pour in 1/2 cup (120ml) of dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes until the wine has reduced by half.
4. **Add Tomatoes and Thyme:** Add 1 can (400g) of chopped tomatoes, 2 sprigs of fresh thyme, and 1 bay leaf. Stir to combine.
5. **Simmer the Ragù:** Reduce the heat to low, cover, and let the sauce simmer for about 20-25 minutes, stirring occasionally. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf before serving.
#### To Serve
1. **Assemble the Dish:** Spoon the cheesy polenta onto plates or into bowls, creating a well in the center.
2. **Add the Ragù:** Ladle the mushroom and thyme ragù into the well of the polenta.
3. **Garnish:** Sprinkle with freshly chopped parsley.
Enjoy your warming Italian comfort food!
