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Italian Herbed Polenta with Mushroom-Pepper Ragout

I have been thinking of making this dish for almost a week. It has been over a year since I have made polenta. Polenta is very versatile. You can make it creamy, like I have in this dish, or you can chill it firm and cut it into rounds or triangles. It can be baked, chilled and even fried. Polenta is a wonderful platform for so many different kinds of toppings. For this meal I made a Mushroom-Pepper Ragout.

This is a big bowl of comfort just waiting to be ate.

Italian Herbed Polenta:

  • 3 c water
  • 3 c vegetable broth
  • 1 c yellow cornmeal
  • 1/2 c nutritional yeast
  • 1 tbsp All-purpose seasoning
  • 1-2 tbsp Italian Parsley, chopped, garnish
  • Olive oil, garnish (optional)

Bring water and vegetable broth to a boil. Add cornmeal to the broth, stirring frequently. Stir in the all-purpose seasoning. This is important to achieve a creamy lump-free polenta. As the polenta thickens stir to keep it from forming lumps. Cook for about 30 minutes. Before serving stir in nutritional yeast.

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Spoon into bowl and drizzle with olive oil and sprinkle chopped parsley on the top.

Mushroom-Pepper Ragout:

  • 2 tbsp Olive Oil
  • 1oz. Dried Shitake mushrooms hydrated in 1c vegetable broth (save liquid)
  • 10 oz. Cremini mushrooms, sliced
  • 12 oz. Portabella mushrooms, sliced
  • 1 large onion, diced
  • 14 oz. Pepper Trio, frozen, thawed
  • 3 cloves garlic, minced
  • 1 tbsp All-Purpose Seasoning
  • Vegetable broth, add to remains broth from soaking mushrooms to equal 3/4 c
  • 3/4 c white wine
  • 2 tbsp tomato paste
  • Italian Parsley, fresh, chopped

In a large dutch oven over medium heat olive oil. Add mushrooms, onion, peppers, garlic and all-purpose seasoning. Stir.

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Cook mushroom mixture for about 20 minutes. The mushrooms will reduce in volume considerably.

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Add broth, wine and tomato paste. Stir until well combined. Cook until liquid has reduced in half.

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Spoon on top of Polenta and sprinkle fresh Italian Parsley onto mushrooms.

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Serve. Eat. Enjoy.

10 thoughts on “Italian Herbed Polenta with Mushroom-Pepper Ragout

  1. Nice recipe

    1. Thank you. We really enjoyed the dish.

  2. I went through a phase of cooking creamy polenta years ago. I’d forgotten how much I liked it, and the mushrooms look like a great topping. Thanks for sharing

    1. Thank you. We really enjoyed the dish.

  3. This looks awesome!😃

    1. Thank you for stopping by. This is truly delicious.

      1. I’m going to definitely make it sometime:)

      2. I think you will really enjoy this dish. Let me know how it turns out.

      3. Will do:)

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