By Richard McElroy
Mushroom Ragu Over Creamy Polenta with Marscapone
8 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 10:35:55 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories360.5 kcal (18%)
Total Fat20.3 g (29%)
Carbs33.9 g (13%)
Sugars7.2 g (8%)
Protein11.8 g (24%)
Sodium590.1 mg (30%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Creamy Polenta with Marscapone
2 cups2% milk
500mlwater
5mlsea salt
1 cupyellow cornmeal
⅓ cupmascarpone
¼ cupwhipping cream
35%
1mlpepper
freshly cracked
Mushroom Ragu
30mlextra-virgin olive oil
1 tablespoontruffle oil
1spanish onion
small, finely chopped
½ teaspoonsea salt
½ teaspoonpepper
freshly ground
4cloves garlic
finely minced
675gmixed fresh mushrooms
such as enoki, oyster, button, shiitake, cremini),, stems removed and coarsely chopped
¾ cupfresh flat-leaf parsley leaves
tightly packed, chopped, more for garnish
¾ cupparmesan cheese
finely grated
Instructions
Step 1
To make the creamy polenta with mascarpone: In a large pot, combine the milk, water, and salt and bring to a boil over medium-high heat.
Step 2
Gradually whisk in the cornmeal. Reduce the heat to low and simmer for 16 minutes, until smooth and thick, stirring constantly to prevent lumps.
Step 3
Stir in the mascarpone, cream, and pepper. Continue stirring for 2 minutes. Remove from the heat and set aside, keeping warm.
Step 4
To make the mushroom ragú: In a large frying pan, heat the olive oil and truffle oil over medium heat. Add the onion, salt, and pepper and cook, stirring often, until soft and translucent, about 5 minutes.
Step 5
Add the garlic and cook for 30 seconds, stirring constantly.
Step 6
Add the mixed mushrooms and stir until the mushrooms are coated in oil and onions. Cover with a lid and cook for 4 minutes, stirring halfway through.
Step 7
Stir in the parsley and cook, uncovered and stirring often, until the mushrooms have reduced in size and browned, about 3 minutes.
Step 8
Spread the warm polenta on a wooden cutting board or spoon into bowls. Top with the mushroom ragú, parsley, and Parmesan.
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