This delicious dish is so quick and easy, perfect for those spontaneous al fresco dinners. Don’t forget a fresh loaf of bread, good butter and an ice cold glass of your favourite crisp white wine.
Creamy Polenta with Mushroom Ragu
Serves 4
Ingredients: Polenta
- 1 mug Polenta
- 3 mugs water
- 1 mug stock
- 1 teaspoon salt
- 1/2 cup Parmigiano Reggiano, finely grated
- 3 Tbsp Butter
Ingredients: Mushroom Ragu
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 600g sliced mushrooms – any mushrooms work beautifully, but mix of exotics is ideal
- 1 cup stock
- 1/2 cup Marsala, sherry or white wine
- 1/2 cup cream
- 1/4 cup flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- 3 sprigs fresh thyme, plus extra for garnish
- 3/4 cup Parmigiano Reggiano, finely grated
Method: Polenta
Bring 3 cups of water to the boil (start with hot water!) then turn heat down slightly. Whisk in the polenta, then add last cup of water and simmer for 15 minutes, stirring often. If the polenta is too thick, thin with additional water. The polenta should be smooth and creamy. Remove from heat and whisk in the butter and salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
Method: Mushroom Ragu
Heat the oil in a large pan. Set heat to medium-low then add the onion and garlic. Sauté 6- 8 minutes until soft, be careful not to burn the garlic. Add the mushrooms and season with salt and pepper. Crank the heat to high and cook until the mushrooms are tender and liquid has evaporated. Add Marsala, sherry or wine and cook to allow the boozy smell to evaporate, about 3 minutes. Add stock and simmer to reduce by a third. Season to taste, the add cream and mix through. Do not cook too much longer, or the cream will split. Take the pan off the heat, add the fresh herbs and Parmesan, and mix thoroughly.
Serve on the polenta with fresh thyme sprigs, grated Parmigiano Reggiano and freshly cracked black pepper.
Variations: Serve with crumbled feta, a touch of fresh chilli and/or basil leaves.
Until next time, enjoy the spring vibes and eat like your very life depends on it! Talk to me at ant@rockthekitchen.co.za.