**Cozy Italian Comfort: Creamy Polenta with Wild Mushroom Ragù**
Hello, lovely readers! Al here, and today I’m excited to bring a little slice of rustic Italian comfort to your kitchen. Whether you’re warming up after a chilly day or simply craving something heartwarming and delicious, this Creamy Polenta with Wild Mushroom Ragù is the perfect dish to cuddle up with.
Ever since a trip to Italy with my wife, I’ve fallen even more in love with the country’s rich culinary heritage. Polenta, a humble staple in Northern Italy, holds a special place in my heart. There’s something magical about how it transforms from coarse grains into a velvety, creamy delight. Pair it with a robust mushroom ragù, and you have a meal that’s both soul-satisfying and worthy of any dinner table.
### The Magic of Polenta
Polenta might seem like just another boiled grain, but trust me, it’s so much more. Made from coarse cornmeal, polenta is the ultimate blank canvas, beautifully buttery and rich when cooked right. And oh, the texture! It’s like a warm hug in a bowl. Plus, it’s incredibly versatile – you can serve it soft and creamy or let it set and then grill or fry for a different experience altogether.
### The Earthy Wonder of Wild Mushrooms
Mushrooms bring an earthy depth to any dish, and this ragù is no exception. I adore using a mix of wild mushrooms – think shiitake, oyster, and porcini – to create layers of flavour. Mushrooms are like little sponges, soaking up the wine and broth, making each bite a burst of umami goodness. Even on their own, they’re bursting with flavour, but combined with onions, garlic, and herbs, they become the star of the meal.
### Let’s Get Cooking!
**Ingredients**
For the Polenta:
– 1 cup (150g) coarse polenta
– 4 cups (1 liter) water or vegetable broth
– 1/2 cup (120ml) heavy cream
– 1/2 cup (50g) grated Parmesan cheese
– 2 tbsp (30g) unsalted butter
– Salt to taste
For the Wild Mushroom Ragù:
– 2 tbsp (30ml) olive oil
– 1 medium (150g) onion, finely chopped
– 2 cloves garlic, minced
– 500g mixed wild mushrooms, cleaned and sliced
– 1/2 cup (120ml) white wine
– 1 cup (240ml) vegetable broth
– 1 can (400g) diced tomatoes
– 1 tsp (1g) dried thyme
– 1 tsp (1g) dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
**Method**
1. **Prepare the Polenta:**
– In a large saucepan, bring 4 cups (1 liter) of water or vegetable broth to a boil.
– Gradually whisk in 1 cup (150g) of coarse polenta.
– Reduce heat to low and cook, stirring frequently, for about 30-35 minutes until thick and creamy.
– Stir in 1/2 cup (120ml) of heavy cream, 1/2 cup (50g) of grated Parmesan cheese, and 2 tbsp (30g) of unsalted butter.
– Season with salt to taste. Keep warm.
2. **Prepare the Wild Mushroom Ragù:**
– Heat 2 tbsp (30ml) of olive oil in a large skillet over medium heat.
– Add 1 medium (150g) finely chopped onion and cook until translucent, about 5 minutes.
– Stir in 2 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
– Add 500g of mixed wild mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes.
– Pour in 1/2 cup (120ml) of white wine and allow to simmer until reduced by half, about 5 minutes.
– Stir in 1 cup (240ml) of vegetable broth and 1 can (400g) of diced tomatoes.
– Add 1 tsp (1g) each of dried thyme and dried rosemary.
– Season with salt and pepper to taste.
– Simmer the ragù on low heat for about 20 minutes until the sauce thickens.
3. **To Serve:**
– Spoon the creamy polenta onto warm plates.
– Top with a generous serving of wild mushroom ragù.
– Garnish with fresh chopped parsley.
There you have it – a dish that feels like a warm embrace! This Creamy Polenta with Wild Mushroom Ragù is perfect for family dinners or even as a cozy dinner date at home. It’s hearty, aromatic, and utterly delicious.
If you give this recipe a try, I’d love to hear how it turned out for you. Feel free to leave a comment or share your photos on social media with the hashtag #AlsCookingBlog.
Happy cooking, and until next time, buon appetito!
-Al
Ingredients
**For the Polenta:**
– 1 cup (150g) coarse polenta
– 4 cups (1 liter) water or vegetable broth
– 1/2 cup (120ml) heavy cream
– 1/2 cup (50g) grated Parmesan cheese
– 2 tbsp (30g) unsalted butter
– Salt to taste
**For the Wild Mushroom Ragù:**
– 2 tbsp (30ml) olive oil
– 1 medium (150g) onion, finely chopped
– 2 cloves garlic, minced
– 500g mixed wild mushrooms, cleaned and sliced
– 1/2 cup (120ml) white wine
– 1 cup (240ml) vegetable broth
– 1 can (400g) diced tomatoes
– 1 tsp (1g) dried thyme
– 1 tsp (1g) dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Method
**Method:**
1. **Prepare the Polenta:**
– In a large saucepan, bring 4 cups (1 liter) of water or vegetable broth to a boil.
– Gradually whisk in 1 cup (150g) of coarse polenta.
– Reduce heat to low and cook, stirring frequently, for about 30-35 minutes until thick and creamy.
– Stir in 1/2 cup (120ml) of heavy cream, 1/2 cup (50g) of grated Parmesan cheese, and 2 tbsp (30g) of unsalted butter.
– Season with salt to taste. Keep warm.
2. **Prepare the Wild Mushroom Ragù:**
– Heat 2 tbsp (30ml) of olive oil in a large skillet over medium heat.
– Add 1 medium (150g) finely chopped onion and cook until translucent, about 5 minutes.
– Stir in 2 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
– Add 500g of mixed wild mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes.
– Pour in 1/2 cup (120ml) of white wine and allow to simmer until reduced by half, about 5 minutes.
– Stir in 1 cup (240ml) of vegetable broth and 1 can (400g) of diced tomatoes.
– Add 1 tsp (1g) each of dried thyme and dried rosemary.
– Season with salt and pepper to taste.
– Simmer the ragù on low heat for about 20 minutes until the sauce thickens.
3. **To Serve:**
– Spoon the creamy polenta onto warm plates.
– Top with a generous serving of wild mushroom ragù.
– Garnish with fresh chopped parsley.
Enjoy your cozy Italian comfort meal!
