Mushroom-Tomato Ragu with Creamy Parmesan Polenta

Preperation time
20 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 20 m
Cooking time: 30 m
Servings: 6-8

Ingredients

  • 2 carrots, peeled and rough chopped
  • 2 celery stalks, peeled and rough chopped
  • 1 cup sliced mushrooms ( button, shitake, or baby bellas or a combination)
  • 2 large portobello mushrooms, sliced and roasted
  • 1 cup crushed tomato sauce
  • 2 tablespoons herbed butter or salted butter
  • 1/2 medium yellow onion, finely diced
  • Splash red wine, cabernet sauvignon
  • 1 small container vegetable stock
  • A good quality extra virgin olive oil
  • Leaves from 6 thyme sprigs
  • Ground sea salt
  • Optional, red chili flakes
  • Garnish: chopped fresh parsley
  • High-speed blender
  • Creamy Parmesan Polenta Ingredients:
  • 1 cup stone ground cornmeal
  • 1/2 cup parmesan cheese, finely grated
  • 1/2 cup milk, warmed
  • 3 1/2 cups chicken stock or vegetable stock
  • ground sea salt or cracked black pepper to taste
  • 3 tablespoons salted butter
  • 1 shallot, diced
  • 3 cloves garlic, finely chopped
  • 1/2 cup creamed corn, canned
  • a good quality extra virgin olive oil
  • ceramic coated cast iron skillet
Recipe Type:
Course:

This is a lighter version of Italian ragu made with a combination of mushrooms, some roasted, along with tiny bits of carrots and celery as well as lots of seasonings in a rich red-wine tomato sauce. This has layers of flavors with the addition of butter, red wine, vegetable stock and fresh herbs. Pair with my Creamy Parmesan Polenta or an extra wide pasta noodle for a satisfying meal. If you are a vegetarian, swap out the chicken stock in the polenta for vegetable stock or you may use water.

Making the Mushroom-Tomato Ragu:

Finely dice half of an onion and add to pan with a drizzle of olive oil and 2 tablespoons herbed or salted butter.

In a blender add in the chopped carrots and celery and pulse until they are in tiny pieces, about 2 minutes. Transfer chopped carrot-celery mixture to the pan with the onions, and saute for 5 minutes.

Note: To roast mushrooms, thinly slice the large portobellos (you do not need to roast the smaller mushrooms), drizzle with olive oil. Place in oven set at 400 degrees for 20 minutes.

Next, add large roasted portobello mushrooms and 1 cup of sliced cremini or button mushrooms, and the leaves of 6 thyme sprigs to pan with onions, carrots and celery. Heat until crispy. Then deglaze the pan with a splash of red wine, and ½ cup vegetable stock.

Then add in 1 cup crushed tomato sauce. Let this simmer for 20 minutes or longer. In the meantime, you can prepare the polenta.

 

 

Making the Parmesan Polenta:

Start by adding the 3 tablespoons of butter to a ceramic coated cast iron skillet. Dice the shallots, and finely chop the garlic and add these to the pan and heat on low for 5-7 minutes. Add a sprinkle of sea salt.

Next, heat ½ cup milk in a microwave safe bowl in microwave for 30 seconds. Add warmed milk to pan with 3 ½ cups of chicken stock or vegetable stock. Allow this to come to a boil, then whisk in 1 cup of cornmeal and lower heat to medium. Whisk continuously to fully incorporate the cornmeal and get out any lumps, about 3-5 minutes. Then add in the creamed corn (to make this extra creamy) and heat for 15 minutes on medium-low heat. Season with more ground sea salt and cracked black pepper to taste.

After 15 minutes, add in the Parmesan cheese. Heat on low for 5 more minutes. If it continues to thicken and you want to loosen it, add in a few drizzles of milk. Top with more cracked black pepper.

Note: If you prefer to control your salt, use an unsalted butter and adjust the salt according to your tastes. Also, the polenta will thicken once refrigerated, so have extra stock on hand to loosen.

Pour 2 large spoonful of polenta into a medium-sized bowl and add in a ladle of Mushroom-Tomato Ragu. Garnish with chopped fresh parsley. Enjoy!

Fun fact: In France an accidental breeding occurred between red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant and that’s how Cabernet Sauvignon was created. This bold tasting, full-bodied wine is ever popular among American wine drinkers. This particular grape grows really well all over the world. Napa Valley in California produces some really good cabernets. This wine is best with food, and pairs really well with this meal! Cheers.