Soft Polenta with Mushroom Ragu
Tender Polenta porridge with oozy earthy mushroom ragu
Polenta with Mushroom Ragu - the concept
So, we agreed (I hope) that polenta is not such a heavy task as some recipes make it out to be, which leaves us with two spare hands to make a great complementary side dish to go with it — a hearty mushroom ragu. Mushroom ragu fits like a glove on polenta. It's a heavy mushroom sauce, almost meaty in texture and flavor — gooey and full of earthy aroma that complements the natural corn flavors without overpowering them.The mushrooms
I like to use a variety of mushrooms. I add whatever's in season and fresh, plus dried porcini. In this recipe, I added a whole bunch of different mushrooms: dried porcini, fresh cremini, portobello, enoki, and button mushrooms.Each mushroom has its own unique texture and distinct taste, and adding them together creates a wonderful mushroom stew with some strong earthy flavors.
Polenta with Mushroom Ragu - timing is everything
When making polenta with mushroom ragu, I allow about 1 hour to complete both and do them simultaneously so they're ready together. They must be served hot. I start with the polenta — add it to the pot with cold water and turn on the heat. It takes about 5 minutes before the water reaches simmering point. Meanwhile, I set another pan for the mushroom ragu, add all the ingredients, and set it on low heat for slow cooking. Mushroom ragu and polenta can be paired in many polenta textures — fried/roasted polenta (after cooling the polenta in the fridge, you can fry/roast it in small bites) or "polenta omelet" as I've cooked in the past (it's just a butter-fried soft polenta — the omelet texture forms from laying the thin layer on the pan).
Method
- 1
Making the Polenta· 1 hour
In a medium sauce pan or big Iron skillet set on high heat, pour the water, salt and polenta. Bring the water into a simmer and reduce heat into low. Occasionally stir the polenta preventing it from forming lumps. When polenta starts to thicken and break from the sides of the pan (after about 45-50 minutes) remove from heat, add butter, olive oil and parmesan and stir until fully incorporated.
- 2
making the mushroom ragu· 1 hour
While the polenta is cooking set an iron skillet on high heat. Add the butter, when its fully melted add the onions, cook for 3 more minutes and add the fresh mushrooms. Cook the mushrooms on high heat for about 7-10 minutes until the mushrooms mix lose most of their fluids. Pour the olive oil and cook for 2 more minutes, season with salt and pepper. Add the Porcini mushrooms with the water they were soaked in and cook for 2 more minutes. Pour the white wine and cook for another 2 minutes. Reduce heat to medium-low and let fluids evaporate. Adding water is optional, depending on the amount of fluids you want in the ragu, if you see the ragu is dry go ahead and add some water.
- 3
plating and serving
Place a big portion of the polenta in a deep plate. Add a few spoons of the mushroom ragu on the polenta. Sprinkle with olive oil and serve.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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