Wild Mushroom Ragout with Creamy Polenta | Bellucci Recipe Lab (VIDEO)

Our Wild Mushroom Ragout with Creamy Polenta recipe is earthy and savory, making it the go-to Italian comfort food in the colder months. Using our Bellucci 100% Italian Classic Extra Virgin Olive Oil, coupled with parmesan, it is sumptuously smooth and fragrant.

Recipe: Wild Mushroom Ragout with Creamy Polenta

Ingredients for the Mushroom Ragout:

4 tablespoons Bellucci EVOO
3 tablespoons unsalted butter
¾ cup diced yellow onion
1 tablespoon minced garlic
2 lbs mixed wild mushrooms, cleaned, stemmed removed and quartered
2 teaspoon fresh thyme leaves
2 teaspoon chopped fresh oregano leaves
3 tablespoons tomato paste
2 cups chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
1. In a large sauté pan over medium heat add Bellucci EVOO and butter. When the butter is melted, add the onion and sauté until soft and translucent.
2. Add the garlic and cook, stirring another minute. Add the mushrooms, cover and cook until they release all of their liquid, about 10 minutes.
3. Remove the cover and add the thyme, oregano, tomato paste, chicken stock and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the liquid is reduced and thickened about 15-20 minutes. Season with salt and pepper. Stir in fresh parsley.

Ingredients for the Creamy Polenta:

5 cups water (option to use milk or chicken stock)
1 cup coarse cornmeal/polenta – do not use instant polenta
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup BELLUCCI EVOO
1 cup freshly grated Parmigiano Reggiano cheese

Directions:

1. To save cooking time for the polenta, in a large bowl, pre-soak the cornmeal in the 5 cups of water and let stand at room temperature overnight.
2. When ready to cook, scrape the cornmeal and water into a large saucepan and place over high heat.
3. Bring the cornmeal and water to a boil and continue stirring frequently until the polenta starts to thicken and bubble. Lower the heat and continue to cook, stirring, until the polenta thickens and starts to pull away from the sides of the pan, about 30 minutes for pre-soaked cornmeal and 60 minutes for dry cornmeal. Season with salt.
4. Stir in ¼ cup BELLUCCI EVOO and 1 cup grated Parmigiano Reggiano. Stir well to combine.
5. Transfer to a serving platter or individual bowls and immediately top with the mushroom ragout and an extra drizzle of BELLUCCI EVOO.

Bellucci, Always Fresh, Always Traceable, Always Italian.