Polenta with Mushroom Ragout

Ingredients for Polenta with Mushroom Ragout

• 475ml water

• 120ml yellow cornmeal

• 1/4 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 1 tablespoon unsalted butter

• 1 tablespoon peanut oil

• 1 small onion, chopped (80g )

• 140g mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (300g )

• 3 garlic cloves, crushed and finely chopped (2 teaspoons )

• 4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (300ml )

• 2 small ears corn, husked and kernels cut off (240ml )

• 120ml homemade chicken stock or low-salt canned chicken broth

• 1/4 teaspoons salt, or to taste

• 1/8 teaspoons freshly ground black pepper

• 2 tablespoons chopped fresh chives

How to make Polenta with Mushroom Ragout

Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

To serve, ladle the polenta into the centre of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.