Parmigiano Polenta Mushroom Ragu

“Creamy Parmigiano polenta topped with a rich, herb-kissed mushroom ragu—comforting, elegant, and perfect for the holiday table

Season: Winter

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves 4

Ingredients

2 cups organic polenta ( Bobs red mill)

4 cups vegetable stock,

2 cups almond, cashew, or dairy milk

1/2 stick grass fed butter

2 cups grated parmigiano regiano

1/2 cup chopped parsley

1 lb assorted mushrooms, lions mane, shiitake, chestnut.

2 cloves garlic, minced

3 tbs olive oil, for cooking mushrooms

2 tsp seas salt, to taste

freshly ground black pepper

Polenta Method ~

1. In a pot, bring your cooking liquid to a boil.

2. Reduce heat to medium–low, then slowly add the polenta while whisking vigorously to prevent clumps.

3. Cook for 20–30 minutes, stirring frequently.

4. Finish by stirring in butter, Parmigiano cheese, and additional salt and pepper as needed.

5. Cook 5 more minutes until creamy and smooth. Keep warm.

   
   

Red Sauce Options

Simple Option

Use a high-quality jarred red ragu—perfectly acceptable for keeping things easy.

20-Minute Marinara ~

Ingredients

• 1 can organic whole tomatoes, crushed

• 2 cloves garlic, minced

• 1/2 onion, finely chopped

• 1 tsp salt, to taste

• 1 dab butter

• 2 tbsp olive oil

• 1/4 lemon, juiced

• Pinch red pepper flakes

Method ~

1. Heat olive oil over medium heat.

2. Add onions and cook 4 minutes.

3. Add garlic and sauté 3 minutes more.

4. Add tomatoes and salt; cook on medium, stirring occasionally.

5. Lower heat and simmer uncovered about 15 minutes.

6. Stir in red pepper flakes, lemon juice, and butter.

7. Taste for seasoning; add a splash of water if sauce is too thick.

8. Keep warm.

   
   

Mushroom Ragu Method

1. If using lion’s mane mushrooms, gently shred them from the top of the “mane” rather than chopping. Slice all other mushrooms.

2. Combine all mushrooms in a large nonstick pan.

3. Heat olive oil over medium and add mushrooms in a single layer so they brown rather than steam.

4. Once they begin to brown, add sliced garlic and salt to taste.

5. Cook 8–10 minutes, stirring occasionally.

6. Finish with a squeeze of fresh lemon.

7. Adjust seasoning and keep warm

Serve polenta hot in shallow bowls topped with red sauce, mushroom ragu, and fresh parsley, and grated parmigiano cheese.