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To make creamy polenta with mushroom ragu, you will need: - 1 cup polenta (cornmeal) - 4 cups vegetable broth - 1 cup heavy cream - 2 tablespoons butter - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 onion, finely diced - 3 cloves garlic, minced - 500g mixed mushrooms (like cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - Salt and pepper to taste These ingredients come together to create a rich and creamy dish. You might want to add some extra ingredients to enhance the flavor: - White wine for a touch of acidity - Fresh herbs like basil or rosemary - A pinch of chili flakes for heat These optional ingredients can bring new layers to your meal. Garnishing adds a nice touch to your dish: - Fresh parsley, chopped - Extra grated Parmesan cheese - A drizzle of olive oil These garnishes not only look great but also add flavor. Try them out! You can find the Full Recipe for more details on preparation. Start by boiling the vegetable broth in a pot. Once it bubbles, slowly whisk in the polenta. Lower the heat and stir it constantly. This keeps it smooth and helps it thicken. After about 5-7 minutes, it should pull away from the pot's sides. Now, stir in the heavy cream, butter, and grated Parmesan cheese. Mix until it is nice and creamy. Keep the polenta warm on low heat while you cook the ragu. Grab a large skillet and heat the olive oil over medium heat. Add the finely diced onion and sauté until it turns soft and clear. This takes about 5 minutes. Next, add the minced garlic and sliced mushrooms. Cook them for about 10 minutes, stirring now and then. You want the mushrooms to be golden and tender. Sprinkle in the dried thyme, then season with salt and pepper. Stir well, and let it cook for another 2 minutes for the flavors to meld. Now it's time to put it all together! Spoon a generous portion of creamy polenta onto each plate. Top it with a good amount of mushroom ragu. Add fresh parsley on top for a bright touch and extra flavor. This dish looks and tastes amazing. For the full recipe, refer to the earlier section. Enjoy your delightful meal! To get the best texture for your polenta, use good broth. I love vegetable broth for flavor. Start with boiling the broth, then whisk in the polenta slowly. Stir constantly to prevent lumps. Cook it on low heat for about 5-7 minutes. You want it to be creamy but firm. If it’s too thick, add a little more broth or cream. Always keep it warm while you make the ragu. To make the mushroom ragu really pop, use a mix of mushrooms. I suggest cremini, shiitake, and button mushrooms. Each type adds its own unique taste. Sauté the onions first until they are soft. This builds a great base for flavor. Add garlic just before the mushrooms to keep its strong taste. Don’t forget the dried thyme; it gives a nice earthy touch. Season with salt and pepper to bring out all the flavors. When you serve creamy polenta, make it look nice. Use a shallow bowl or plate for a great presentation. Spoon a generous amount of polenta first. Then, add the mushroom ragu on top. Garnish with fresh parsley for a bright finish. This not only adds color but also a fresh taste. Serve it hot for the best experience. For the full recipe, click here. {{image_2}} You can easily make vegan creamy polenta. Replace heavy cream with coconut milk. Use vegan butter or olive oil for a rich taste. Nutritional yeast can add a cheesy flavor without dairy. This keeps your dish creamy and tasty. Feel free to mix different mushrooms. Try using portobello for a deep, earthy flavor. You can also add oyster mushrooms for a unique texture. Each type brings its own charm. Experiment to find your favorite blend and enjoy a variety of tastes. Adding ingredients can change the dish completely. Stir in some sun-dried tomatoes for a pop of color. Fresh spinach will add a nice green touch. For a kick, sprinkle red pepper flakes on top. You can also add crispy pancetta or walnuts for crunch. Each add-in gives new life to your creamy polenta. For the full recipe, check out the creamy polenta with mushroom ragu. You can store leftover creamy polenta in an airtight container. Let it cool first. Then, place it in the fridge. It will last for about three days. If the polenta thickens, add a bit of broth or water when reheating. To reheat creamy polenta, use a pot or a microwave. If using a pot, add a splash of broth. Stir gently over low heat until warm. In the microwave, heat in short bursts. Stir in between to avoid hot spots. This keeps the polenta creamy. You can freeze creamy polenta if you have extra. Pour the cooled polenta into a freezer-safe container. Leave space at the top, as polenta expands when frozen. It will last for up to three months in the freezer. Thaw it overnight in the fridge before reheating. After reheating, mix in a little cream for creaminess. For the full recipe details, check the recipe section. Yes, you can use water instead of vegetable broth. However, broth adds more flavor. Water can make the polenta taste bland. If you choose water, try adding salt or herbs for extra taste. To make creamy polenta without dairy, you can use plant-based milk. Almond, oat, or soy milk work well. Replace heavy cream with coconut cream for richness. You can also use vegan butter instead of regular butter. This keeps the dish creamy and delicious. Yes, creamy polenta is gluten-free. Polenta is made from cornmeal, which does not contain gluten. It is a great option for those with gluten intolerance. Just ensure that all other ingredients are also gluten-free, especially if you use packaged products. Creamy polenta is a hearty dish that's simple to make. We covered essential ingredients and optional ideas to boost flavor. Cooking our mushroom ragu adds a nice touch, while garnishes complete the meal. Remember, perfect texture matters for polenta, and there are many ways to customize it. Store leftovers properly, and reheating is easy. With these tips, you can enjoy creamy polenta any time. Dive in and impress your taste buds!

- Creamy Polenta with Mushroom Ragu

Indulge in the rich flavors of creamy polenta with mushroom ragu! This easy recipe combines velvety polenta with a savory mix of sautéed mushrooms and fresh herbs, making for a comforting dish perfect for any occasion. With just a handful of ingredients and simple steps, you can create a delicious meal that will impress family and friends. Click through to explore the full recipe and elevate your dining experience tonight!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 cup heavy cream

2 tablespoons butter

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 onion, finely diced

3 cloves garlic, minced

500g mixed mushrooms (like cremini, shiitake, and button), sliced

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing heat to low. Stir continuously for about 5-7 minutes until the polenta thickens and pulls away from the sides of the pot.

    Stir in the heavy cream, butter, and grated Parmesan cheese. Mix until smooth and creamy. Keep warm on low heat.

      In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).

        Add the minced garlic and sliced mushrooms to the skillet. Cook for about 10 minutes, stirring occasionally until the mushrooms are golden and tender.

          Sprinkle in the dried thyme, and season with salt and pepper to taste. Stir well and cook for an additional 2 minutes.

            To serve, spoon a generous portion of creamy polenta onto each plate and top with the mushroom ragu.

              Garnish with fresh parsley for a pop of color and added flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4