Name: Italian Polenta with Porcini Mushroom Ragout
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 200 g fine cornmeal (polenta); 1 l water or vegetable broth; 1 tsp salt; 30 g butter; 50 g grated Parmesan cheese; 30 g dried porcini mushrooms; 2 tbsp olive oil; 2 medium shallots; 2 cloves garlic; 1 medium carrot; 1 medium stalk celery stalk; 100 ml dry red wine; 400 g canned chopped tomatoes; 200 ml vegetable broth; 1 tbsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; null salt and freshly ground black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Steps

Prepare the Ragout

Soak the dried porcini mushrooms in 200 ml of hot water for 20 minutes. Drain them, reserving the liquid. Finely chop the shallots, garlic, carrot, and celery stalk.

Cook the Ragout

In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped shallots, carrot, and celery for 5-7 minutes until softened. Add the garlic and the rehydrated, chopped porcini mushrooms, and cook for another 2 minutes. Pour in the red wine and bring to a boil, allowing the wine to evaporate. Add the chopped tomatoes, the reserved porcini soaking liquid, and the vegetable broth. Season with thyme, rosemary, salt, and pepper. Cover and simmer over low heat for 30-40 minutes, until the ragout thickens and the flavors meld.

Prepare the Polenta

While the ragout is simmering, prepare the polenta. In a large saucepan, bring 1 liter of water or vegetable broth with 1 teaspoon of salt to a boil. Slowly add the polenta in a steady stream while continuously whisking to prevent lumps. Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until the polenta thickens and becomes creamy. Stir in the butter and grated Parmesan cheese.

Serve

Spoon creamy polenta onto plates, then generously top with the porcini mushroom ragout. Garnish with fresh parsley and extra Parmesan, if desired, and serve immediately.

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