Jacques Pépin's Polenta with Mushroom Ragout

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start with 2 cups of water in a saucepan and bring it to a boil.

Add salt and pepper to the boiling water.

In a separate pan, add 1 tablespoon of butter and a little olive oil.

Chop and crush onion and garlic, then add them to the pan once the butter is melted.

Add the chopped oyster mushrooms and creamy mushrooms to the pan.

Next, add corn and plum tomatoes to the mixture.

Pour in 1/2 cup of chicken stock and bring to a boil, cooking for 1-2 minutes.

Once the water is boiling, gently whisk in 1/2 cup of polenta (cornmeal).

Stir the polenta until it thickens, then serve it in a deep plate with the vegetable ragout on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens