Mushroom Ragu Over Creamy Polenta with Marscapone

Name: Mushroom Ragu Over Creamy Polenta with Marscapone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 cups (500 mL) 2% milk; 2 cups (500 mL) water; 1 teaspoon (5 mL) sea salt; 1 cup (250 mL) yellow cornmeal; ⅓ cup (75 mL) mascarpone; ¼ cup (60 mL) whipping (35%) cream; ¼ teaspoon (1 mL) freshly cracked pepper; 2 tablespoons (30 mL) extra-virgin olive oil; 1 tablespoon (15 mL) truffle oil; 1 small Spanish onion, finely chopped; ½ teaspoon (2 mL) sea salt; ½ teaspoon (2 mL) freshly ground pepper; 4 cloves garlic, finely minced; 1½ pounds (675 g) mixed fresh mushrooms (such as enoki, oyster, button, shiitake, cremini), stems removed and coarsely chopped; ¾ cup (175 mL) tightly packed chopped fresh flat-leaf parsley leaves, more for garnish; ¾ cup (175 mL) finely grated parmesan cheese

8 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 10:35:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories360.6 kcal (18%)

Total Fat20.3 g (29%)

Carbs33.8 g (13%)

Sugars6.9 g (8%)

Protein11.8 g (24%)

Sodium590.1 mg (30%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Creamy Polenta with Marscapone

2 cups2% milk

500mlwater

5mlsea salt

1 cupyellow cornmeal

⅓ cupmascarpone

¼ cupwhipping cream

35%

1mlpepper

freshly cracked

Mushroom Ragu

30mlextra-virgin olive oil

1 tablespoontruffle oil

1spanish onion

small, finely chopped

½ teaspoonsea salt

675gmixed fresh mushrooms

such as enoki, oyster, button, shiitake, cremini),, stems removed and coarsely chopped

¾ cupfresh flat-leaf parsley leaves

tightly packed, chopped, more for garnish

¾ cupparmesan cheese

finely grated

Instructions

Step 1

To make the creamy polenta with mascarpone: In a large pot, combine the milk, water, and salt and bring to a boil over medium-high heat.

Step 2

Gradually whisk in the cornmeal. Reduce the heat to low and simmer for 16 minutes, until smooth and thick, stirring constantly to prevent lumps.

Step 3

Stir in the mascarpone, cream, and pepper. Continue stirring for 2 minutes. Remove from the heat and set aside, keeping warm.

Step 4

To make the mushroom ragú: In a large frying pan, heat the olive oil and truffle oil over medium heat. Add the onion, salt, and pepper and cook, stirring often, until soft and translucent, about 5 minutes.

Step 5

Add the garlic and cook for 30 seconds, stirring constantly.

Step 6

Add the mixed mushrooms and stir until the mushrooms are coated in oil and onions. Cover with a lid and cook for 4 minutes, stirring halfway through.

Step 7

Stir in the parsley and cook, uncovered and stirring often, until the mushrooms have reduced in size and browned, about 3 minutes.

Step 8

Spread the warm polenta on a wooden cutting board or spoon into bowls. Top with the mushroom ragú, parsley, and Parmesan.