A simple vegetarian recipe that is substantial and flavorful is always welcomed, and with the amount of flavor mushrooms add, this is a true winner! This Mushroom Ragù with Parmesan Polenta is hearty, yet light enough to be enjoyed throughout the year!
Making the Mushroom Ragù
We absolutely love mushrooms! So making a ragù to serve over a rich and creamy Parmesan polenta has been on our list for a while. We have enjoyed versions of this while traveling through Italy and our version remains fairly true to what we have tasted in the motherland.
What type of mushrooms can I use?
As for the mushrooms, any will work well, so use what you have available and ones you really like. We prefer combinations of porcini and cremini or oyster mushrooms, clamshell, shiitake and portobellos.
The more flavorful the mushrooms are to begin with, the better your dish will turn out! So don’t be afraid to try different varieties to figure out what you prefer. You really can’t go wrong here.
The added Parmesan and milk really help make the polenta creamy and flavorful, and it pairs perfectly with the rich and earthy flavors of the ragù.
Can I use quick/instant polenta in this recipe?
For polenta or grits, we prefer the regular version over the quick version. The instructions below are meant for the regular version of polenta only. And considering that the mushrooms cook for a while, there is no need to rush the polenta, which takes about 30 minutes on its own.
That being said, you can use instant polenta if you really want to. If you choose to use instant polenta, you will need to modify the cooking time and alter the recipe instructions quite significantly so that you don’t overcook it. Be sure you check the packaging so that you don’t make the mistake of buying the wrong polenta.
We hope you enjoy this recipe for Mushroom Ragù with Parmesan Polenta! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
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