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Creamy Polenta with Mushroom Ragu

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 Creamy Polenta with Mushroom Ragu
Recipe for the week of September 19-23, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Yield 6 servings
Ingredients
Creamy Polenta
  • 4 cups water
  • 1 ½ teaspoons Salt
  • 1 cup ground cornmeal
  • 2 tablespoons butter
  • ¼ cup cream cheese
Mushroom Ragu
  • 2 tablespoons olive oil
  • 2 shallots finely diced
  • 2 celery ribs minced
  • 1 carrot grated
  • 2 lbs cremini mushrooms sliced
  • 1 can crushed tomatoes 28 oz
  • 1 cup vegetable stock
Spice Mix
  • 1 ½ teaspoons Salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sugar
Serving
  • ¼ cup Parmesan cheese grated
  • ¼ cup basil leaves thinly sliced
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Yield 6 servings
Ingredients
Creamy Polenta
  • 4 cups water
  • 1 ½ teaspoons Salt
  • 1 cup ground cornmeal
  • 2 tablespoons butter
  • ¼ cup cream cheese
Mushroom Ragu
  • 2 tablespoons olive oil
  • 2 shallots finely diced
  • 2 celery ribs minced
  • 1 carrot grated
  • 2 lbs cremini mushrooms sliced
  • 1 can crushed tomatoes 28 oz
  • 1 cup vegetable stock
Spice Mix
  • 1 ½ teaspoons Salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sugar
Serving
  • ¼ cup Parmesan cheese grated
  • ¼ cup basil leaves thinly sliced
Instructions
Polenta
  1. In a pot, over high heat, bring salted water to boil. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
  2. Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook continue cooking. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan.
  3. Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary.
  4. Add the crushed tomatoes, remaining stock and spice mix. Stir to combine. Bring to a heavy simmer over high heat before turning the heat to medium-low and simmering for 10-15 minutes until the sauce has thickened.
Mushroom Ragu
  1. In a large saucepan over medium, heat the olive oil until it glistens. Add the shallot, celery and carrots and cook until just tender. Add the garlic and cook until fragrant, about 1 more minute.
  2. Stir in the mushrooms. Cook until they’re softened. If there is a lot sticking to the pan, deglaze the pan with a 1/4 cup of stock to prevent burning before the mushrooms release their own liquid.
To Serve
  1. Serve over creamy polenta with Parmesan cheese and fresh basil.