Soft Polenta with Mushroom Ragout

SERVES 6 · GF, VEGAN ADAPTABLE, VEGETARIAN ADAPTABLE

This is my idea of comfort food at its best. Soft, creamy polenta is a wonderful base for any saucy vegetable. My favorite topping is mixed sautéed Japanese and cremini mushrooms, but use whatever you can find. If I’m not serving this to my youngest child, I’ll also add a few pinches of crushed red pepper flakes for some bite. This recipe plus Garlicky Kale (here) are all I need. My husband loves soft polenta with Slow Cooker Italian Pot Roast (here).

MUSHROOM RAGOUT:

8 cups mushrooms, any variety, but a mix is nice (about 1¼ pounds)

2 to 4 tablespoons unrefined, cold-pressed extra-virgin olive oil

½ teaspoon sea salt

Freshly ground black pepper

3 garlic cloves, chopped

¼ cup dry white wine

1 cup chicken stock (not vegan) or vegetable stock, preferably homemade (here), or mushroom stock

1 teaspoon arrowroot powder

POLENTA:

1½ teaspoons sea salt

1 cup quick-cooking polenta

1 to 3 tablespoons unsalted butter (not vegan), unrefined extra-virgin olive oil, or vegan organic butter, such as Earth Balance (I prefer dairy butter)

¼ cup grated Parmesan or pecorino cheese (optional; omit for vegan)

2 tablespoons flat-leaf parsley leaves, chopped, for serving

1. Prepare the mushroom ragout: Wipe the mushrooms clean with a damp paper towel and slice ¼ inch thick.

2. Heat a large skillet over medium heat and add 2 tablespoons of the olive oil. Add to the warmed oil only enough mushrooms to cover the bottom of the skillet in one layer. Season with salt and pepper to taste. Allow the mushrooms to sit undisturbed for a few minutes until the undersides develop some golden color. Sauté until tender, 4 to 5 minutes. If you cook only some of the mushrooms, transfer them to a bowl. Add the remaining 2 tablespoons of olive oil and repeat with the remaining mushrooms. Transfer them to the bowl.

3. Add the garlic to the skillet and cook until fragrant, about 60 seconds.

4. Return the reserved mushrooms to the skillet and add the white wine. Cook, stirring occasionally, until most of the wine has been absorbed.

5. Whisk the arrowroot with the stock in a medium-size bowl or measuring cup and pour into the skillet. Simmer until the sauce is slightly thickened, about 5 minutes.

6. Prepare the polenta: Bring 5 cups of water to a boil in a medium-size, heavy-bottomed saucepan. Add the salt, then slowly add the polenta to the pot, whisking constantly. Lower the heat to low and cook, stirring constantly, until the mixture thickens and the polenta is tender, 2 to 3 minutes.

7. Stir in the butter and cheese, if using. The polenta should be pourable and creamy. If it’s too thick, stir in more liquid.

8. Spread the polenta on a platter, top with the mushroom ragout, and garnish with parsley. Eat immediately.

Other options: For extra richness, you can stir in ½ cup of whole milk (not vegan/DF) or plain, unsweetened hemp milk at the end, or some mascarpone (not vegan/DF), regular or vegan cream cheese, or fontina (not vegan/DF).

TIP: I like the de la Estancia brand of polenta that cooks in 1 minute, but is not considered instant, processed or precooked. This polenta is made from a unique, low-starch, high-protein variety of corn, which is also organic and non-GMO. Check the Resources section for where to buy. Otherwise, feel free to use any organic polenta you like, but note that the cooking times will vary. Refer to the instructions on the packaging to be sure.