Parmesan-Crusted Polenta with Mushroom Ragout
200g mushrooms
1/2 cup polenta
1/4 cup heavy cream
1/2 cup, grated parmesan
1, diced onion
1/4 cup white wine
2 tbsp, chopped parsley
2 tbsp olive oil
1 tbsp tomato paste
1 cup vegetable broth
In a saucepan, bring vegetable broth to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring occasionally, for 20 minutes until thickened. Stir in heavy cream and grated parmesan. Season with salt and pepper.
In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Add sliced mushrooms and cook until browned. Stir in tomato paste and white wine, cook until wine is reduced. Season with salt, pepper, and chopped parsley.
Preheat the oven to 200°C. Pour the mushroom ragout over the prepared polenta in an oven-safe dish. Sprinkle grated parmesan on top. Bake for 15-20 minutes until the parmesan is golden and crispy.
Garnish with fresh parsley and an extra drizzle of olive oil. Serve hot and enjoy the creamy polenta with the flavorful mushroom ragout and crispy parmesan crust.
For a twist, you can add sundried tomatoes to the mushroom ragout for an extra burst of flavor. Alternatively, you can sprinkle some toasted pine nuts on top for added crunch and nuttiness.
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420
45g
15g
20g
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