HERB INFUSED POLENTA WITH MUSHROOM RAGOUT
Comforting and delicious on a cold day or evening, this polenta dish is made with soft polenta as opposed to the fried or set type. I first found this on woolfit's blog. For US measurements just hit the change button.
Provided by MarraMamba
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the milk, onion, herbs and garlic in a saucepan and slowly bring almost to the boil. Place the polenta in a large, heavy based saucepan, strain the infused milk onto the polenta, and whisk until blended.
- Stir constantly over moderate heat until the mixture returns to the boil. Reduce heat to very low (use a simmer mat if you have one) and cook, stirring frequently, for 20-30 minutes or until polenta is cooked and thickened.
- Fold in parmesan and butter and season well with salt and freshly ground black pepper. Serve immediately with the ragout.
- Ragout:.
- Heat the oil or butter in a large frypan or wok, and add the mushrooms (and rosemary, if using).
- Stir until begining to brown, then add the remaining herbs. Continue to fry until mushrooms are wilting and browned, then season with salt and pepper and serve with the polenta. If you have verjuice, you can use it to deglaze the pan and then drizzle the juices over before serving.
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Qhamani Nelani
[email protected]Can't wait to try this recipe!
Jennifer Valdes
[email protected]This recipe is a great way to use up leftover mushrooms.
Willford Kantchefu
[email protected]I'm always looking for new polenta recipes, and this one did not disappoint.
Amir bhatti
[email protected]This dish is so versatile. You can add any type of vegetables or protein that you like.
Harcon_
[email protected]Perfect comfort food for a cold winter night.
Andi Cela
[email protected]This recipe is a keeper! Will definitely be making it again and again.
ralph anthoni
[email protected]Used a mix of dried and fresh herbs for the polenta. Loved the flavor!
Khima Sunar
[email protected]Added some grated Parmesan cheese to the polenta. So good!
Sami ye tady lej Samson
[email protected]Didn't have any mushrooms on hand, so I used a veggie mix instead. Turned out great!
Jonathon Lowe
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler polenta recipes in the future.
Zero
[email protected]I found the polenta to be a bit bland. Maybe I should have used more herbs? The mushroom ragout was good, though.
sajad gaming
[email protected]The polenta was a bit too soft for my taste, but the mushroom ragout was delicious. Overall, a good recipe that I would make again with some adjustments.
Leah Covington
[email protected]I made this for a dinner party and it was a hit! Everyone loved the creamy polenta and the flavorful mushroom ragout. Will definitely be making this again.
Precious Chima
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The polenta and mushroom ragout were both delicious, and the presentation was beautiful.
Odessa Charles
[email protected]Loved the combination of flavors in this dish. The herb-infused polenta was a nice change from plain polenta, and the mushroom ragout was packed with umami.
Conrad Ross
[email protected]Followed the recipe and it turned out great! The polenta was smooth and creamy, and the mushroom ragout was flavorful and hearty. Definitely will be making this again.
Jak Gemino
[email protected]I'm not usually a polenta fan, but this recipe changed my mind. The polenta was so creamy and flavorful, and the mushroom ragout was the perfect accompaniment.
Homan Homanduski
[email protected]This polenta dish was an absolute delight! The herb-infused polenta was creamy and flavorful, while the mushroom ragout was rich and savory. The combination of the two was simply divine.