Italian
Polenta with Mushroom Ragout
Soft corn polenta with rich mushroom ragout
Time40 min
Servings4
Calories—
LevelMedium
Ingredients
- Cornmeal250 g
- Mushrooms400 g
- Onion1 pcs
- Garlic2 cloves
- Parmesan80 g
- Butter40 g
- Broth700 ml
- Salt1 to taste
- Black pepper1 to taste
Instructions
1
For Polenta with Mushroom Ragout, cut mushrooms, onion, garlic and cornmeal into serving pieces.
2
Brown cornmeal lightly.
3
Add onion and garlic and cook for 3-5 minutes.
4
Pour in butter and broth and add parmesan.
5
Simmer gently until tender and the sauce is thick.
6
Adjust salt and pepper and serve hot.
More recipes
Arancini
A popular italian home-style dish with cooked risotto or rice, mozzarella, eggs, well suited for a family weekly menu.
Affogato
Simple dessert of vanilla ice cream and hot espresso
Eggplant Parmesan
A popular italian home-style dish with eggplants, tomato sauce, mozzarella, well suited for a family weekly menu.
Bruschetta
Toasted bread topped with fresh tomatoes, garlic, and basil.