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- 1 cup polenta (cornmeal) - 4 cups vegetable broth - 1 cup heavy cream - 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced - 1 onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) In this dish, polenta serves as a warm and creamy base. For the best result, use high-quality polenta. Vegetable broth adds depth and flavor. Heavy cream brings a rich texture that makes the polenta irresistible. The mushroom ragu is the star here. I love using a mix of mushrooms for diverse flavors. Choose any mushrooms you enjoy. The onion and garlic give a sweet aroma, enhancing the ragu. Olive oil is essential for sautéing, while thyme adds an earthy note. Don’t forget to season with salt and pepper for balance. For the full recipe, refer to the cooking instructions. Enjoy the process and the delicious meal you will create! First, I boil the vegetable broth in a medium saucepan. You want it to be hot but not boiling over. Once it bubbles, I gradually whisk in the polenta. Stir continuously to keep it smooth. This step helps prevent lumps from forming. After adding the polenta, I lower the heat to a simmer. I keep stirring until it thickens and pulls from the pot's sides, about 20 to 25 minutes. Next, I mix in the heavy cream, butter, and grated Parmesan cheese. This makes the polenta rich and creamy. I season it with salt and pepper to taste. While the polenta cooks, I start on the mushroom ragu. First, I heat olive oil in a large skillet over medium heat. I add the chopped onion and sauté it until it turns translucent, which takes about 5 minutes. Then, I toss in the minced garlic and sliced mushrooms. I cook them until the mushrooms are tender and golden brown, about 8 to 10 minutes. This step adds a nice depth of flavor. After that, I stir in dried thyme, salt, and pepper. I let it cook for another 2 minutes to blend the flavors. Once both the creamy polenta and mushroom ragu are ready, I serve the polenta in bowls. I top it with the warm ragu and garnish with fresh parsley. This dish brings warmth and comfort to any table. You can find the full recipe for this delicious meal below. - Stirring techniques: Stir the polenta slowly and steadily. This helps avoid lumps. Use a whisk for smooth results. Keep mixing as it cooks. - Cooking time adjustments: Cook polenta on low heat for about 20-25 minutes. The time may vary based on the brand. Check the package for specific times. - Choosing the right polenta: Use coarse or medium-ground polenta for a hearty texture. Instant polenta cooks faster but may lack depth. - Recommended herbs and spices: Add dried thyme for earthiness. Fresh herbs like basil or parsley can brighten the dish. Experiment with flavors to find what you like best. - Quality of ingredients matters: Use high-quality broth and mushrooms for richer taste. Fresh ingredients boost the overall flavor. Don't skimp on quality, as it makes a big difference. - Suggestions for creaminess: For extra creaminess, add more heavy cream or butter. You can also mix in cream cheese for a unique twist. This adds a rich texture you will love. For more details, refer to the Full Recipe. {{image_2}} You can easily adjust this recipe to fit your needs. - Vegan-friendly options: Replace the heavy cream with coconut milk or cashew cream. Use olive oil instead of butter. For cheese, try a vegan option or skip it entirely. - Gluten-free suggestions: Polenta is naturally gluten-free, but always check if the broth is certified gluten-free. - Low-fat alternatives: Use low-fat milk instead of heavy cream. You can also reduce the amount of cheese or use a lighter cheese. Adding extra ingredients can make your dish unique and exciting. - Adding proteins like chicken or sausage: Cook diced chicken or sausage in the skillet before adding onions. This adds depth to your ragu. - Utilizing different vegetables: Try adding spinach, bell peppers, or zucchini. These can boost nutrition and flavor. - Experimenting with cheese varieties: Instead of Parmesan, try feta or goat cheese for a different taste. Mix in blue cheese for a bold flavor twist. Feel free to get creative with these variations. You can find the full recipe above to explore all its delicious possibilities! To store leftover polenta, let it cool completely. Then, place it in an airtight container. Polenta can last in the fridge for about three days. You might notice it hardens when cold. To revive it, add a splash of broth or cream when reheating. For mushroom ragu, allow it to cool as well. Transfer it to a separate airtight container. This ragu stays fresh for around four days in the fridge. Always check for any signs of spoilage before using. The best way to reheat polenta is on the stove. Place it in a saucepan over low heat. Add a little broth or cream to keep it creamy. Stir often to avoid burning. For the mushroom ragu, you can also use the stovetop. Heat it gently in a skillet. Stir occasionally until it’s warmed through. This keeps the texture smooth and the flavors bright. When you reheat, be careful not to cook it too long. Overheating can make both the polenta and ragu dry. Enjoy your creamy polenta with mushroom ragu warm and fresh. For the full recipe, check out the detailed instructions above. How to avoid lumps in polenta? To avoid lumps, whisk the polenta slowly into boiling broth. Stir constantly as you add it. This helps keep the polenta smooth. If lumps form, use a whisk to break them up. Can I make polenta ahead of time? Yes, you can make polenta ahead of time. Cook it, let it cool, and store it in the fridge. Reheat it with a splash of broth or cream before serving. What mushrooms are best for ragu? A mix of mushrooms works best for ragu. I love using cremini, shiitake, and oyster mushrooms. Each type adds its own flavor and texture. How to add more flavor to the mushroom ragu? To boost flavor, try adding fresh herbs like thyme or rosemary. A splash of wine can also enhance taste. Sautéing the mushrooms until golden brown deepens the flavor too. Is this recipe suitable for meal prep? Absolutely! Creamy polenta and mushroom ragu store well. You can make them in advance and reheat when ready to serve. How to serve creamy polenta and ragu? Serve creamy polenta in bowls topped with warm mushroom ragu. Garnish with fresh parsley for a bright touch. This dish looks and tastes amazing! For the full recipe, check out the recipe section above. To wrap up, making creamy polenta with mushroom ragu is simple and fun. We explored key ingredients, step-by-step cooking, and tips to perfect your dish. Don't forget about variations and storage tips for leftovers. This dish offers warmth and delicious flavor. You can easily adapt it to fit your needs. Enjoy a tasty meal that's perfect for any occasion. I'm excited for you to try this recipe!

- Creamy Polenta with Mushroom Ragu

Indulge in the rich flavors of creamy polenta with mushroom ragu that will elevate your dinner game! This easy recipe combines velvety polenta with a savory blend of mushrooms, garlic, and herbs, creating a comforting dish perfect for any occasion. Ready in just 40 minutes, it's a delightful meal for family and friends. Click to explore the full recipe and enjoy this delicious comfort food that's both satisfying and simple!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 cup heavy cream

2 tablespoons unsalted butter

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming.

    Lower the heat to a simmer, continuing to stir the polenta until it thickens and pulls away from the sides of the pot, about 20-25 minutes.

      Stir in the heavy cream, butter, and grated Parmesan cheese until creamy and smooth. Season with salt and pepper to taste. Keep warm while you prepare the ragu.

        In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes.

          Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and golden brown, about 8-10 minutes.

            Stir in the dried thyme, salt, and pepper, cooking for another 2 minutes to combine the flavors.

              Serve the creamy polenta in bowls topped with the warm mushroom ragu. Garnish with fresh parsley for a pop of color.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4