Ingredients
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups vegetable or chicken stock
1/4 cup heavy cream
1/2 cup grated Parmesan cheese ๐ง
1 teaspoon truffle oil (optional)
Salt and black pepper to taste
For the Wild Mushroom Ragรน:
2 tablespoons olive oil
1 small onion, finely chopped ๐ง
2 garlic cloves, minced ๐ง
10 oz (300 g) mixed wild mushrooms (e.g., shiitake, oyster, cremini), sliced ๐
1/4 cup dry white wine (optional)
1/2 cup vegetable or chicken stock
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves ๐ฟ
Salt and black pepper to taste
For Garnishing:
Fresh parsley, chopped ๐ฟ
Shaved Parmesan ๐ง
Directions
1. Make the Polenta:
In a medium pot, bring the stock to a boil. Gradually whisk in the polenta to prevent clumps.
Reduce the heat to low and simmer, stirring frequently, for 20โ25 minutes until thick and creamy.
Stir in heavy cream, Parmesan cheese, and truffle oil (if using). Season with salt and black pepper to taste. Cover and keep warm.
2. Prepare the Mushroom Ragรน:
Heat olive oil in a large skillet over medium heat.
Add the onion and sautรฉ until softened, about 5 minutes. Add the garlic and cook for 1 minute.
Stir in the mushrooms and cook for 7โ8 minutes, until they release their moisture and begin to brown.
Deglaze the skillet with white wine (if using) and let it reduce for 2โ3 minutes.
Add the stock, tomato paste, thyme, salt, and pepper. Simmer for 5โ7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. Assemble the Dish:
Spoon the creamy polenta onto plates or into shallow bowls.
Top with the mushroom ragรน.
Garnish with chopped parsley and shaved Parmesan for an elegant finish.
Tips for Success:
For added depth, use a splash of balsamic vinegar in the mushroom ragรน.
Substitute truffle oil with a drizzle of extra virgin olive oil if desired.
Serve with crusty bread to scoop up every last bit of the sauce.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 4
