Mushroom Ragu over Creamy Polenta
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $14.00
- Nutrition
- 480 cal · 18g protein
- meatless
- budget
- comfort-food
🍳 1 pan · Picky-eater safe bet: raw veg on the side · kept by 1 family
Mushroom Ragu over Creamy Polenta is a Italian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Mini food processorDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb cremini mushrooms
- 1 cup quick-cooking polenta
- 1 can low-sodium crushed tomatoes
- 1 count yellow onion
- 1 count carrot
- 3 cloves garlic
- 1 bunch fresh rosemary
- 4 cups low-sodium gluten-free vegetable broth
- 1 cup oat milk
- 4 tbsp olive oil
- 1 tsp salt
Steps
- Finely chop the mushrooms (a food processor makes it fast). Brown them in 2 tbsp oil in a large skillet over high heat 10 minutes until the liquid cooks off.
- Add the finely diced onion and carrot and cook 5 minutes, then the garlic and chopped rosemary for 1 minute.
- Add the tomatoes and 1 cup broth and simmer 10 minutes until thick. Season well.
- Meanwhile bring the remaining broth and oat milk to a simmer, whisk in the polenta, and cook 5 minutes, stirring, until thick. Stir in the remaining oil and salt.
- Spoon the polenta into bowls and top with the mushroom ragu.
- Picky eaters can have the creamy polenta plain, with the ragu on the side.
- Make ahead: cook the ragu up to 3 days ahead and refrigerate. Reheat it while you make the polenta fresh.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 50 g
- Fiber
- 8 g
- Sugar
- 8 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop