Creamy Polenta with Mushroom Ragu | A Vegetarian Italian Dinner 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 provides healthy fats and is a great substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are more affordable and convenient.

Bring water to a boil in a large pot and add salt.

Slowly whisk in polenta, stirring continuously to prevent lumps.

Reduce heat and cook polenta, stirring often, until thickened, about 30-40 minutes.

Stir in butter and parmesan cheese until melted and creamy; set aside.

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

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Add sliced mushrooms and thyme; cook until mushrooms are browned, about 8-10 minutes.

Pour in red wine and cook until reduced by half, about 3-4 minutes.

Add vegetable broth and simmer for 10 minutes to meld flavors.

Season with black pepper and salt to taste; stir in chopped parsley before serving.

Serve polenta topped with mushroom ragu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens