Pan Seared Polenta with Mushroom Ragu Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Prepare polenta according to package instructions using vegetable broth instead of water.

Once thickened, spread polenta onto a baking sheet and let cool until firm, about 30 minutes.

Slice cooled polenta into squares or rounds.

Heat olive oil in a skillet over medium heat until shimmering.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Stir in chopped onion and minced garlic, cooking until softened, about 3-4 minutes.

Pour in red wine and scrape up any browned bits from the pan, simmer until reduced by half, about 3-5 minutes.

Add vegetable broth, bay leaf, and thyme; simmer for 10 minutes to meld flavors.

Season ragu with salt and black pepper to taste; remove bay leaf and thyme sprigs.

In a separate skillet, heat butter over medium-high heat and add polenta slices.

Pan-sear polenta until golden brown on both sides, about 3-4 minutes per side.

Serve polenta topped with mushroom ragu and garnish with parsley and lemon zest.

Cooking Techniques

Spice Level:

Allergens