Hello, fellow food enthusiasts!
Today, I’m excited to share a recipe that’s become a cozy favorite in my household—a dish that brings the warm, rustic charm of Italian cuisine right into your kitchen. Imagine settling down with a bowl of Creamy Polenta topped generously with a luscious Mushroom Ragù, all enhanced by the aromatic drizzle of truffle oil. It’s the epitome of comfort food with a touch of elegance.
In our family, Sundays often call for a little indulgence, and this dish never fails to deliver. The creamy texture of slow-cooked polenta paired with the earthy richness of mixed mushrooms creates a symphony of flavors that’s both satisfying and deliciously comforting. It’s the kind of dish that makes you want to take your time, savor each bite, and perhaps enjoy a glass of wine on the side.
Polenta, a staple in northern Italy, is incredibly versatile, acting as a perfect canvas for a variety of toppings. I find that using coarse polenta gives a lovely, hearty texture that balances beautifully with the smooth, buttery finish. As it cooks, the gentle aroma of melted Parmesan fills the kitchen, making it hard to resist sneaking a spoonful straight from the pot.
The mushroom ragù is a revelation in itself. By combining different mushroom varieties like button, cremini, and shiitake, you achieve a richer, more complex flavor. And let’s not forget that splash of white wine and cream—it transforms this ragù into something wonderfully indulgent.
The final touch of truffle oil elevates the entire experience. Its heady fragrance adds a layer of sophistication that’s surprisingly easy to achieve. A drizzle here goes a long way, making you feel like you’ve brought a little bit of a gourmet restaurant into your home.
Friends, this dish is all about enjoyment and simplicity. Whether you’re dining solo, with your partner, or hosting friends, Creamy Polenta with Mushroom Ragù promises to impress while still being straightforward to prepare. So, treat yourself to this Italian retreat and savor the flavors as they transport you to somewhere magical.
Cooking is as much about the journey as it is about the destination. So, pop on some Italian music, pour yourself a glass of vino, and let’s cook up a little slice of Italy together!
Buon appetito! Let me know how it turned out in the comments below!
Ingredients
– 200g coarse polenta
– 800ml vegetable stock
– 60g grated Parmesan cheese
– 50g unsalted butter
– 2 tbsp olive oil
– 1 tbsp truffle oil
– 250g mixed mushrooms (such as button, cremini, and shiitake), sliced
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp dried thyme
– 200ml white wine
– 50ml heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish
Method
1. **Prepare the Polenta:**
– In a medium saucepan, bring 800ml of vegetable stock to a boil.
– Gradually whisk in 200g of coarse polenta, reducing the heat to low. Stir continuously for about 5 minutes to prevent lumps.
– Cover and let the polenta simmer for approximately 25-30 minutes, stirring occasionally until thick and creamy.
2. **Add Flavor to the Polenta:**
– Once the polenta has reached a thick consistency, stir in 60g of grated Parmesan cheese and 50g of unsalted butter.
– Season with salt and pepper to taste. Keep warm while preparing the mushroom ragù.
3. **Cook the Mushroom Ragù:**
– Heat 2 tbsp of olive oil in a large skillet over medium heat.
– Add 1 finely chopped medium onion and sauté for about 5 minutes until softened and translucent.
– Stir in 2 minced garlic cloves and 1 tsp of dried thyme, cooking for another minute until fragrant.
4. **Sauté the Mushrooms:**
– Add 250g of sliced mixed mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally until the mushrooms are browned and tender.
5. **Deglaze the Pan:**
– Pour in 200ml of white wine and let it simmer until reduced by half, approximately 5 minutes.
6. **Finish the Ragù:**
– Reduce the heat to low and stir in 50ml of heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly.
– Season the ragù with salt and pepper to taste.
7. **Assemble the Dish:**
– Serve the polenta warm, topped with a generous amount of mushroom ragù.
– Drizzle 1 tbsp of truffle oil over each serving for added aroma and flavor.
– Garnish with fresh chopped parsley.
