Mushroom Ragout with Polenta | Epicurious

In a medium saucepan, bring the vegetable broth to a boil.

Slowly whisk in the polenta, stirring constantly to prevent lumps.

Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thickened. Add salt to taste and set aside.

In a large skillet, heat olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes.

Season the mushroom mixture with thyme, oregano, salt, and black pepper. Cook for another 2-3 minutes to combine flavors.

Serve the mushroom ragout over a bed of creamy polenta, garnished with fresh parsley.

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