Description
Savor the comforting flavors of Roasted Garlic & Herb Polenta topped with a savory Mushroom Ragu. This dish features creamy polenta infused with roasted garlic and fresh herbs, perfectly paired with a rich mushroom sauce. Whether it’s for a cozy dinner or a festive gathering, this recipe promises to impress everyone at your table.
Ingredients
Scale
- 1 cup quick-cooking polenta
- 1 head roasted garlic
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 8 oz cremini or shiitake mushrooms, sliced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. **Roast the Garlic**: Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
- 2. **Cook the Polenta**: In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta while stirring continuously to avoid lumps. Cook for 5-7 minutes until thickened.
- 3. **Incorporate Garlic and Herbs**: Squeeze roasted garlic into the polenta and stir in thyme and rosemary until creamy.
- 4. **Sauté the Mushrooms**: In another pan, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown (5-7 minutes). Season with salt and pepper.
- 5. **Prepare the Ragu Sauce**: Lower heat and add diced tomatoes to mushrooms; simmer for about 10 minutes until thickened.
- 6. **Serve**: Spoon creamy polenta onto plates and top generously with mushroom ragu. Sprinkle freshly grated Parmesan cheese before serving warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg