A recipe bucket list, hmmm this was a tough one for me. I have made so many things already I wasn’t sure what to make but I started thinking and remembered a conversation that I had with a friend of mine Randy, about a polenta that he had while out at a restaurant. A mushroom polenta. When he mentioned that I thought I would have to try a Mushroom Ragout over Creamy Polenta.
I had never made a creamy polenta, years ago I had made one that you slice but never a creamy one. I deposited that conversation in the back of my mind to try someday. Well, here is the day!!! I was also recently flipping through my Fine Cooking magazine and came across this recipe. Exactly what I wanted to try so off I went to make this delicious dish.
Wow was it fantastic? Another recipe for the vegetarian archives. I recently have been upping the vegetarian meals from one to two a week and if they are super delicious like this one I am not hearing complaints from my family as to where the meat is?
Try this around your table, it would make a great side too!! Happy #SundaySupper to everyone!!!
Mushroom Ragout over Creamy Polenta for New Year's Bucket List #SundaySupper
A fabulous vegetarian entree that is hearty and delicious!
Ingredients
- 1/2 oz. dried mixed mushrooms or porcini
- 3 Tbsp. butter, divided
- 2 Tbsp. olive oil
- 3 shallots, minced
- Kosher salt
- 2 lb. mixed fresh mushrooms (shitake, portabello, button, cremini, oyster, etc.), coarsely chopped
- 1/2 cup dry vermouth
- 2 Tbsp. heavy cream
- 1/4 cup chopped fresh mixed herbs (parsley, tarragon, basil)
- Freshly ground black pepper
- 1 1/8 cup cornmeal
- 1/4 cup mascarpone
- 1/2 cup finely grated Parmigiano Reggiano
- 1/3 cup crumbled goat cheese (the one I use had a dusting of spices)
Instructions
- In a small bowl with 1 1/2 cups, of warm water soak the dried mushrooms for 10 min. Remove the mushrooms reserving the liquid and coarsely chop. Pour the liquid through a small sieve reserving one cup. Set both aside.
- Meanwhile, in a large pot add 1 Tbsp of butter and olive oil and heat over medium heat, when the butter is melted add the shallots and saute until tender, about 4 min.
- Add the fresh mushrooms and 1 tsp. salt. Cook until they start to soften, 6 min. Add the dried mushrooms and continue cooking for about 4 minutes more or until the mushrooms have released their liquid and are very tender.
- Add the vermouth and cook until it is evaporated for about 2 min. more. Add the reserved mushroom water from the dried mushrooms and reduce to 1/3 cup. Stir in the heavy cream and 3 Tbsp. of the herbs. Adjust seasoning with salt and pepper. Keep warm.
- In a medium pot bring 4 1/2 cups of water to a boil and add cornmeal, 1 tsp. salt and stir. Cover and cook for 5 min. stirring occasionally. Whisk if needed to make it smooth. Whisk in the remaining 2 Tbsp. butter and the mascarpone. Add the parmesan and stir with a spoon.
- Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 441Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 59mgSodium: 457mgCarbohydrates: 36gFiber: 7gSugar: 6gProtein: 13g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle. We have had so much fun with this and can’t wait to share these recipes with you!
Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
The variety of recipes this week is incredible. Many different cuisines are featured. There is something for everyone:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- San Antonio Puffy Tacos by Sustainable Dad
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- French Macarons by I Run for Wine
- Nut and Seed Nougat by What Smells So Good
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Hot Lemon Curd Soufflés by Food Lust People Love
Are you ready to tackle your culinary bucket list? I’m one down and lots to go. Perhaps my next one will be a recipe in today’s event. They all look so good. Choices, choices…
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Comments & Reviews
Chung-Ah | Damn Delicious says
Love this! Polenta is also on my bucket list too – I just have not had a chance to get around to it. I think that has to change ASAP with this recipe here!
Noshing with the Nolands says
Thanks so much, it was very very good. All of us loved it!!
Becca @ Amuse Your Bouche says
This looks gorgeous! Loving the fact that you’re doing more veggie recipes! 🙂
Noshing with the Nolands says
Thanks for coming over Becca, we do love our vegetarian meals!!
Brianne @ Cupcakes & Kale Chips says
Oh Tara, three of my favorite things – mushrooms, polenta. And goat cheese. Can I come over for dinner? Hubby will only eat small amounts of mushrooms if they are in a dish, and prefers polenta cooked thick so it can be sliced.
Noshing with the Nolands says
The goat cheese was not in the original recipe but I thought it would go really well and I was right. Added that extra oomph!
Renee says
I still need to make polenta. As a Southern gal I’ve made plenty of grits which is similar. I do enjoy the creaminess of polenta and should tackle it soon.
Noshing with the Nolands says
I guess grits would be on my bucket list as I have never made those. Thanks for coming over Renee.
Katie says
Oh wow – now this looks like an insanely amazing dish! I have never made polenta at home, but in New York a few months ago my husband and I split an order of creamy polenta with mushrooms at Scarpetta and it was absolutely amazingggg. I want to try your version – my husband would freak out (in a good way, of course!)!
Noshing with the Nolands says
I hope you and hubby enjoy it!!
Nicole @ The Daily Dish says
Oh looks fabulous Tara…. so delicious!
Noshing with the Nolands says
Thanks so much for coming over Nicole!
Paula @ Vintage Kitchen says
Polenta is so popular here, I grew up eating it with melted cheese inisde and a tomato sauce on top. The mushroom idea is amazing, they pair so well together! Love this recipe Tara!
Noshing with the Nolands says
Thanks so much Paula, I would love to try it with tomato sauce and cheese, yummy!!
Jen @ Juanita's Cocina says
Pinned. And my stomach is growling.
Noshing with the Nolands says
Thanks so much Jen!
Chris Baccus says
Beautiful dish. I haven’t tried a polenta at home for almost 20 years. It was all the rage back in the mid-90s when people were rediscovering it, not that it has gone away. A great polenta, and yours look perfect, is not easy. Thanks for sharing perhaps it is time I make some polenta soon.
Noshing with the Nolands says
Thanks so much for coming over Chris, I hope you do try it soon!!
Heather @girlichef says
I love the primal earthiness of soft polenta…and I can only imagine how perfectly a mushroom ragout would accent that. This looks like pure comfort. So delicious!
Noshing with the Nolands says
It was a great hearty dish, hubby didn’t miss the meat at all!
Jill says
I’ll have to bring this to Randy’s attention! Did you you the grainy Purity cornmeal or the more finely ground stuff?
Noshing with the Nolands says
The grainy Purity and I think Randy and yourself would love this recipe!!
Susan says
This looks like an amazingly delicious and filling vegetarian main! Definitely good to keep in mind.
Noshing with the Nolands says
It is a hearty meal, thanks for coming over!!
Liz says
I don’t think I’d miss the meat one bit! Your mushroom ragout over polenta looks amazing!!!
Noshing with the Nolands says
Thanks Liz, it was really good!! You don’t miss the meat at all!!
Family Foodie says
I adore polenta and can’t wait to try the mushroom ragout! It looks fabulous!
Noshing with the Nolands says
Thanks so much Isabel, and thanks for coming over!!
Sarah says
Wow, this is so gourmet!
Noshing with the Nolands says
Thanks for coming over Sarah, it is but yet pretty simple!
sunithi says
Love anything with mushrooms, so pretty sure will love this. looks and sounds so yumm ! Great job !
Noshing with the Nolands says
Thanks so much for coming over, happy #SundaySupper
Patti says
This look delicious Tara! Porcini mushrooms really bring it over the top. Trying Polenta soon!
Noshing with the Nolands says
I love using different dried mushrooms they add so much more flavor!!
The Wimpy Vegetarian says
Oh I love polenta! And with mushrooms it’s really perfect. I’m always on the lookout for vegetarian meals, and this is a keeper. Thanks!!
Noshing with the Nolands says
Thanks for coming over, I hope you enjoy it!!
Lyn @LovelyPantry says
I love polenta and enjoy making it. I love how dressed up this is…mushroom ragout sounds great!!! Absolutely declicious!
Noshing with the Nolands says
Thanks for coming over Lyn, have a Sunday!!
Hezzi-D says
I am pinning this! it looks wonderful and I like that it’s meatless too!
Noshing with the Nolands says
Thanks for the pin!!
Julia {The Roasted Root} says
I adore polenta and can’t get enough of mushrooms. I’m excited to try your recipe, it turned out beautifully!!
Noshing with the Nolands says
Thank you so much Julia, I hope you enjoy it!!
Audrey's Mamma says
I have wanted to make polenta for a bit as well. I purchased a roll that you slice for a recipe but was unimpressed. This recipe sounds amazing! We are trying to move to a more plant based diet and this recipe will be perfect.
Noshing with the Nolands says
Thanks so much, I hope you enjoy it!!
Nancy @ gottagetbaked says
I’ve never had polenta – I know, I know, pathetic right?! Everyone tells me how delicious it is and looking at your photos makes me want to scoop a giant spoonful into my mouth. This sounds hearty, comforting and the perfect vegetarian meal. Plus, I LOVE the combination of different mushrooms – yum!
Noshing with the Nolands says
Thanks Nancy, you will have to try polenta soon!
The Ninja Baker says
Your mushroom ragout over creamy polenta is perfect winter fare, Tara. Love how you’ve got all those varieties of mushrooms, herbs and cheeses. Thanks to you I now have a gourmet vegetarian recipe in my file.
Noshing with the Nolands says
Thanks so much for coming over and I am so glad you liked it!!
Mushrooms Canada says
Another FANTASTIC mushroom recipe!! This is certainly a dish that I’m adding to my recipe bucket list… such a neat idea! Thanks for sharing and keep them coming Tara!
-Shannon
Noshing with the Nolands says
I thought you would like that Shannon, thanks for coming over. Have a great day!!
Megan says
I’ve always wanted to make polenta but I am afraid to do so. I am so making this to get over my fears!
Noshing with the Nolands says
It is just as easy as making porridge. Nothing to fear but fear itself. I hope you like it!!
Alice @ Hip Foodie Mom says
Mmmmmmm polenta! And a mushroom polenta at that! Love this! I have also started incorporating more vegetarian dishes at my house too. . cheers to you!
Noshing with the Nolands says
Thanks so much Alice, have a great day!!
Shiloh Barkley says
Grits = polenta. This recipe sounds great!
Noshing with the Nolands says
Thanks so much!!
Laura | Small Wallet, Big Appetite says
Wow, wow, wow! That is pretty much all I can say right now as my mouth is watering big time over this one. 2012 saw me attempt and fail at polenta 4 times but this dish looks so amazing that I think it is worth giving it a try again.
Noshing with the Nolands says
Thanks so much Laura, hopefully it will work really well for you. Cheers, Tara
Erin @ Dinners, Dishes and Desserts says
I am in love with this one – I am huge fan of anything with mushrooms, and creamy polenta is a favorite of mine too!
Noshing with the Nolands says
Thanks so much Erin!!
kelly @ kellybakes says
Oooohhhh polenta, how do I love thee? Let me count the ways… and while I’m at it, let me add this dish to the list because mushrooms are one of my favorite veggies and I’m always looking for new ways to serve polenta. This sounds absolutely perfect!
Noshing with the Nolands says
Thanks for coming over Kelly, have a great day!!
Cindys Recipes says
I love polenta and with the mushroon ragout this is a keeper, Tara!
Noshing with the Nolands says
Thanks so much for coming over, it really was very good!!
Sarah says
I am so glad you deposited that conversation with your friend. I have to admit that I have never tried polenta and I am dieing to try it now! Looks gorgeous!
Noshing with the Nolands says
Thanks so much Sarah for coming by, have a great evening!!
Karen Hartzell says
Creamy polenta is one of my favorite dishes. I do not make it often enough. Time to get stirring! Happy Sunday, Tara!
Noshing with the Nolands says
Thanks for coming over Karen. We really enjoyed this and will have to do it again!