Sicilian Polenta with Mushroom Ragout
This Sicilian Polenta with Mushroom Ragout is a sumptuous combination of creamy, buttery polenta topped with a rich and hearty mushroom ragout, infused with the flavors of the Mediterranean. It's a perfect comfort dish that brings the rustic charm of Sicily to your table.
Equipment
- Medium saucepan
- Whisk
- Large skillet
- Wooden spoon
Ingredients
Polenta
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
Mushroom Ragout
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound mixed mushrooms, sliced (e.g., button, cremini, shiitake)
- 1/2 cup red wine
- 1 cup vegetable stock
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by bringing the water to a boil in a medium saucepan. Once boiling, add the salt and gradually whisk in the polenta. Reduce the heat to low and continue to stir often to prevent lumps from forming. Cook for about 30-40 minutes, or until the polenta is thick and creamy.
- While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook until they are browned and have released their moisture, approximately 8-10 minutes.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, then stir in the vegetable stock, tomato paste, thyme, and oregano. Simmer the ragout for about 10 minutes or until it thickens. Season with salt and pepper to taste.
- Once the polenta is done, remove it from the heat and stir in the unsalted butter and grated Parmesan cheese until well combined.
- To serve, spoon the creamy polenta onto plates and top with the mushroom ragout. Garnish with fresh parsley and additional Parmesan cheese if desired.
Notes
For a vegan version of this dish, omit the butter and Parmesan cheese, substituting with vegan alternatives if desired. The wine in the ragout can also be replaced with additional vegetable stock for a non-alcoholic version.